I found this recipe on “Mel’s Kitchen Cafe” and it is so good. Just perfect for a hot summer day. The night that I made it, I did not have time to cook and shred chicken so I picked some precooked at the store on my way home. I found the best shredded chicken at Fresh Market. It is in their Deli Department and they shred it themselves. It is really good and was so easy to whip up the salad in about 15 minutes. I ate this for several nights and never got tired of it. It seems to keep a little longer with the shredded cabbage. I did not have the chili sauce so I made the dressing without it and it was still really good. We are not much for heat so I am going to try a little next time I make it, but not use all it calls for.
2 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 teaspoon minced fresh ginger (see note above)
2 tablespoons olive oil
1 teaspoon sesame oil
1-2 teaspoons chile-garlic sauce (see note above)
1 clove garlic, finely minced or pressed through a garlic press
1 tablespoon honey
Salt and pepper to taste
3-4 cups shredded cabbage (can use coleslaw mix)
3-4 cups chopped romaine lettuce
2 cans (11-ounces each) mandarin oranges, drained
3 cups cooked, chopped chicken (from a rotisserie chicken or this simple, stovetop method)
3 green onions, chopped
1-2 cups chow mein noodles or toasted, chopped almonds (or both)
For the dressing, whisk together all the ingredients and season to taste with salt and pepper. Set aside or refrigerate until ready to use (it can be made several days in advance and refrigerated).
In a large bowl, toss together all the salad ingredients except for the chow mein noodles.
When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing – you may not need to add it all). Sprinkle the chow mein noodles or almonds on top and serve immediately.