1 head Chinese cabbage, cut crosswise into 1/3-inch-wide strips  1 head of romaine or leaf lettuce, torn into bite-size pieces
 1/4 cup soy sauce/Tamari
 1/4 cup fresh lemon juice
 2 tablespoons sugar or honey
 1 tablespoon distilled white vinegar
 1 teaspoon salt
 1/2 teaspoon black pepper
 1 tablespoon Asian sesame oil
 1/4 cup vegetable oil
 2-4 cups coarsely shredded cooked chicken
 1/2 cup chopped scallions
 1/2 cup chopped fresh cilantro
 1/2 cup sliced almonds, toasted
 2 tablespoons sesame seeds, toasted
Place in a large bowl the cut Chinese cabbage and lettuce.
Whisk together soy sauce, lemon juice, sugar or honey, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar/honey 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.

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