- 1/3 cup rice vinegar (unseasoned)
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 2 teaspoons sesame oil
- 1/3 cup peanut or canola oil
- 1 clove garlic, peeled and roughly chopped
- 1 inch square piece fresh ginger, peeled and roughly chopped
- 2 cups chicken, cooked, shredded
- 1/2 head iceberg lettuce, chopped
- 1 red bell pepper, thinly sliced
- 2 scallions, white and green parts, thinly sliced
- 1 cup mandarin oranges
- 1 can (8 oz.) water chestnuts, sliced
- 1/4 cup chopped fresh cilantro
- 1/3 cup chow mein noodles
- Salt and Pepper, to taste
For the dressing, combine the first 7 ingredients in a blender or food processor; blend until smooth.
Combine the chicken, lettuce, bell pepper, scallions, mandarin oranges, water chestnuts, salt and pepper in a large bowl. Add dressing, little by little, and toss to combine. Top with cilantro and chow mein noodles. Serve immediately.
