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Ingredients

SALAD
1 package (10 ounces) salad greens (about 6 cups, any type)
1 medium carrot, grated
1 bunch green onions, sliced diagonally
1⁄2 cup chopped cilantro
1 can (11 ounces) mandarin oranges, drained and rinsed
1 package (6 ounces) or 2 ½ cups snow peas, sliced diagonally
2 cups sliced or shredded cooked chicken
1 can (8 ounces) sliced water chestnuts, drained and rinsed (optional)

DRESSING
⅓ cup rice vinegar
3 Tablespoons low-sodium soy sauce
2 teaspoons sugar
1 ½ Tablespoons toasted sesame oil
½ teaspoon hot chili oil or hot sauce (optional)

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, mix the greens, carrot, onion and cilantro.
  3. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
  4. Pour dressing over vegetables and toss to mix.
  5. Add mandarin oranges, snow peas, chicken and water chestnuts, if desired; mix lightly. Refrigerate until served.
  6. Refrigerate leftovers within 2 hours.
     

Notes

  • Sprinkle with chopped, dry-roasted peanuts or toasted sesame seeds.
  • No canned mandarin oranges? Use 1 ½ cups bite-size cut fresh orange sections.
  • No rice vinegar? Try cider vinegar.
  • No toasted sesame oil?  For a nutty flavor, use regular sesame oil, peanut oil or olive oil. For a neutral flavor, use canola, corn or other vegetable oil.
     

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
12 cups
Prep time:
20 minutes
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