Ingredients
Dressing
- 2 tablespoons brown sugar
- 2 teaspoons low sodium soy sauce
- ¼ cup vegetable oil
- 3 tablespoons rice vinegar
- 1 splash sesame oil
Salad
- 1 head iceberg lettuce, rinsed and chopped
- ½ head red cabbage, rinsed and chopped or shredded
- 4 cups shredded chicken (can be rotisserie chicken)
- 1 cup sugar snap peas
- 3 medium green onions, white and green parts, chopped
- 11 ounces mandarin oranges, drained
- ¼ cup sliced toasted almonds
- ¼ cup sunflower seeds, shelled
- 1 bag fried wonton strips or fried rice noodles (for crunchy topping)
Instructions
- Prepare the Dressing: At least 30 minutes ahead, whisk together the brown sugar, low sodium soy sauce, vegetable oil, rice vinegar, and a splash of sesame oil in a bowl until fully combined. Alternatively, place all dressing ingredients in a mason jar and shake well to mix.
- Mix the Salad: In a large bowl, combine the chopped iceberg lettuce, shredded red cabbage, shredded chicken, sugar snap peas, chopped green onions, drained mandarin oranges, toasted sliced almonds, and sunflower seeds. Toss gently to mix evenly.
- Toss with Dressing: Just before serving, pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients.
- Add Crunchy Topping: Sprinkle fried wonton strips or fried rice noodles on top of the salad for added texture and crunch.
- Serve: Serve the salad immediately to enjoy the fresh crispness and vibrant flavors.
Notes
- The dressing can be prepared in advance and refrigerated for enhanced flavor.
- Shredded rotisserie chicken is a convenient choice to save time.
- Fried wonton strips are available in the salad aisle of most grocery stores; fried rice noodles can be used as an alternative crunchy topping.
- For a lighter version, reduce the amount of vegetable oil or use a lighter oil option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
