Best Ever Chinese Chicken Salad

For salad
trimmed Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 12 cups) – I usually cut out the thick “stems”
romaine lettuce, torn into bite-size pieces (about 12 cups)
6 cups coarsely shredded cooked chicken
Red pepper matchstick cut
1 bunch chopped fresh cilantro
3/4 cup sliced almonds, toasted
1/2 cup sesame seeds, toasted
Chow mein noodles for garnish

For dressing
2 tablespoon chili oil
¼ cup peanut oil
½ cup sesame oil
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar or 4 packets of splenda
2 tablespoon distilled white vinegar
1 teaspoon salt
1/2 teaspoon black pepper

Make salad:
Make dressing:
Pour oils & vinegar into blender and blend to emulsify. Add remaining ingredients & blend for 30 seconds.
Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with chow mein noodles.


Number of Servings: 12

Recipe submitted by SparkPeople user HIGH05.