Recipe by Chef Shannon Tchuiment
INGREDIENTS
1/4 cup sliced almonds
3 cups romaine lettuce, finely chopped
2 cups red cabbage, finely shredded
2 cups cooked rotisserie chicken, shredded
1/2 cup DOLE® Canned Mandarin Oranges, drained
1/2 cup wonton strips
1/2 cup shredded carrots
1/3 cup sliced green onions
1/4 cup cilantro, chopped
DIRECTIONS
Heat almonds over medium heat in a dry skillet. Stir often with a wooden spoon until the nuts are fragrant and golden brown, about 4 to 5 minutes.
Combine vegetables, mandarin oranges, cilantro, and chicken in a large salad mixing bowl.
Pour your favorite Asian style dressing over the salad; toss and garnish with toasted almonds
Prep: 10 min. 4 – 6 Servings
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