Chinese Chicken Salad
2 hearts romaine, washed and cut into thin strips
shredded coleslaw mix (can make your own but this is usually cheaper and easier)
1 pound cooked chicken, shredded
4 tablespoons slivered almonds
1 can (11 ounce) mandarin orange segments in water
Divide greens onto 4 plates. Arrange chicken on top of greens, sprinkle with almonds and oranges. Serve dressing on the side.
Creamy Ginger-Orange Dressing
3 tablespoons coconut oil
4 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon ground ginger
1 teaspoon sesame oil
1 tablespoon almond butter
Place all ingredients in a blender, puree until smooth. Store in refrigerator up to 5 days.
