Chopped Asian Chicken Salad by Kaitlyn Baker

Serves: 4-5

This salad is bursting with so many flavors and different textures.

Salad

• 2 cups shredded chicken
• 2 cups napa cabbage
• 2 cups red cabbage
• 2 cups romaine lettuce
• 1 cup carrots, julienned
• 1 cup edamame
• 1 cup mandarin orange slices
• ½ cup green onions
• 1 (3.5 oz.) bag wonton noodles, crunchy
• ½ cup almonds
• 1 tbsp. sesame seeds

Dressing

• 1 tbsp. soy sauce
• 2 tbsp. brown sugar
• 2 tsp. chili garlic sauce
• 1 tsp. minced ginger
• 1 tsp. minced garlic
• ¼ cup grapeseed oil
• 2 tbsp. rice wine vinegar
• 2 tbsp. sesame oil

Instructions

1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy
2. In a large bowl combine the shredded chicken with romaine, napa cabbage, red cabbage, carrots, edamame, and wonton noodles.
3. The mandarin oranges, green onions, and almonds can be gently tossed in or placed on top.
4. Combine the dressing ingredients in a bowl or mason jar and drizzle it over the salad. Garnish with sesame seeds.