Chinese Chicken Salad

Chinese Chicken Salad

I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.

Salad:

4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
5-10 snow peas, washed and sliced into 1/2" wide pieces
5-10 thin strips red pepper
10-20 thin slices carrot (made on grater/peeler)
10ish thin slices cucumber
2 green onions, sliced
15ish sprigs of cilantro, stems removed
1/3 cup cooked chicken, torn into pieces (in this case, we used leftover Chicken Satay that we had made, but any chicken will do, preferably spiced with asian spices)
1/4 mango, cut into longish thin pieces
1/4 cup crispy chinese noodles and/or crumbles of 2-3 fried won ton wrappers

Dressing:

2 tbsp peanut sauce (you could also make this, but we have a farmer's market vendor - Wisteria Gardens - who sells a pretty good bottle of the stuff)
1 tbsp rice vinegar
1/2 tbsp honey
Juice of 1 lime
Splash of soy sauce

Adjust dressing flavors to taste. Toss well with salad.

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