Ingredients
- 16 canned mandarin segments
- 1 chopped romaine lettuce
- 1 cup (150g) chopped grilled chicken
- 2 chopped green onions
- ½ cup (75g) cooked, shelled edamame beans
- ½ julienned red bell pepper
- 1½ cups (2 handfuls) mixed baby leaves
- ½ cup (25g) julienned carrots
- ¾ cup (115g) cooked ramen or chow mein noodles
- ½ cup (25g) julienned red cabbage
For the Dressing
- ½ teaspoon dried parsley
- 1 teaspoon soy sauce
- 4 tablespoons olive oil
- 2 teaspoon sesame oil
- 1 teaspoon garlic powder
- 2 teaspoon Dijon mustard
- ½ teaspoon dried basil
- 1 teaspoon hot sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- Black pepper, to taste
Method
- Put the dressing ingredients in a jar and shake to mix, or combine them in a food processor.
- Set the dressing to one side to let the flavors blend.
- Toss the leaves, romaine, cabbage, green onion, bell pepper, carrots and edamame together.
- Add in the dressing and toss a few times.
- Add in the noodles, chicken and mandarin segments.
- Toss the mixture once more, then divide the salad between 4 chilled plates and serve.
Notes
When I made this, I left out the julienned vegetables and added cilantro instead, which worked very nicely