Chinese Chicken Salad

One of my favorite salads! I really love to eat salads each day, especially when it's hot outside. This comes from the Daniel Plan cookbook.

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.