Lite chinese chicken salad

Chicken second courses

For the salad 1 small rotisserie chicken (about 4 cups), shredded 1-2 heads romaine lettuce, shredded (about 3 cups) ½ small head purple cabbage, shredded 2-3 scallions, sliced (white and green parts) 1 carrot, peeled and grated 1 cup fresh cucumber (I used ⅓ of an English cucumber), sliced into batons* ¾ cup sliced almonds, toasted 1 cup crispy chow mein noodles 1 can mandarin oranges, drained For the dressing: 3 Tablespoons sesame oil ¼ cup rice wine vinegar** ¼ cup vegetable oil 2 Tablespoons sugar 1 teaspoon salt ¼ teaspoon fresh black pepper