Shelly's Recipe

ASIAN CHICKEN SALAD

Category: Salads - Poultry

Salad:
3/4 cup toasted sliced almonds
3 cups shredded cabbage slaw mix
2 1/2 cups cooked chicken (about 12 oz), cubed
1 romaine lettuce heart, thinly sliced
1 green onion, thinly sliced
1/2 cup chopped fresh cilantro

Dressing:
1/4 cup apple cider vinegar
2 tbsp sugar
1 tbsp vegetable oil
2 tsp freshly grated ginger

For dressing: In small bowl whisk vinegar, sugar, oil and ginger. Cover and refrigerate 4 hours to blend flavors.

For salad: Preheat oven to 350. Spread almonds on baking sheet in single layer. Bake 6 to 8 minutes until golden brown, stirring once halfway through baking. Transfer nuts to bowl; set aside.

In large bowl, place slaw mix, chicken, lettuce, green onion and cilantro; toss to combine.

To serve, whisk dressing and pour over salad. Toss to coat. Sprinkle toasted almonds over top. Serves 6