Cooking time: 10 min

Serving: 2

Ingredients:

Dressing

●     3 tablespoons Chinkiang vinegar

●     2 tablespoons light soy sauce  

●     2 tablespoon unsalted natural peanut butter

●     1 tablespoon honey (or agave syrup)

●     1 tablespoon sesame oil

●     2 teaspoons ginger, minced

●     2 cloves garlic , minced (yield about two teaspoons)

●     1 tablespoon homemade chili oil (Optional)

Salad

●     1 small head romaine lettuce , chopped (yield about 4 cups)

●     1/4 head red cabbage , shredded (yield about 2 cups)

●     2 big carrots , sliced to thin strips (yield about 2 cups)

●     2 cups chicken , shredded (rotisserie chicken or leftover chicken)

●     1 cup cherry tomatoes , halved

●     3 green onion, sliced

●     1 cup of crunchy chow mein noodles

●     chopped cilantro for garnish (Optional)

Instructions:

1. Combine all the ingredients for the dressing in a mason jar. Shake until it is well mixed. Let it sit for 10 to 15 minutes while preparing other ingredients. If not serving immediately, store the dressing in the fridge for up to a week.
2. Add romaine lettuce, red cabbage, carrots, chicken, cherry tomatoes, and green onion in a large bowl.
3. Right before serving, pour in the salad dressing and toss to mix well.
4. Garnish with chow mein noodles, if using.
5. Serve immediately as an appetizer or a light main dish.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/chinese-chicken-salad/