Chef Katie Chin has a delicious recipe from her cookbook that serves 4.
Ingredients for Dressing
1/3 Cup unseasoned rice wine vinegar or white vinegar
1 clove garlic, minced
1 teaspoon peeled and minced fresh ginger
2 tablespoons brown sugar
1.5 teaspoons chili garlic sauce or sambal oelek
2 tablespoons extra-virgin olive or canola oil
1 teaspoon dark sesame oil
Ingredients for Salad
6 cups romaine lettuce, torn into bite sized pieces
1/4 head red cabbage, shredded
1 large carrot, shredded
2 green onions (scallions), green and white parts, finely chopped
1/2 cup sliced almonds, plus more for garnish
One 11-oz can mandarin oranges in water, drained
2 cups shredded store bought rotisserie chicken meant (or grilled chicken breast slices)
1/2 cup fried wonton strips, plus more for garnish
2 tablespoons toasted sesame seeds, plus more for garnish
1) Make the dressing: In a small bowl, whisk together the vinegar, garlic, ginger, brown sugar and chili garlic sauce.
2) In a large bowl, combine the romaine lettuce, red cabbage, carrot, green onion, sliced almonds, mandarin oranges, shredded chicken, wonton strips and toasted sesame seeds. Pour dressing over and toss to combine. Garnish with additional sliced almonds, wonton strips and sesame seeds. Serve immediately.