Asian Chicken Salad - Purdue Extension Nutrition Education Program

Ingredients

• 1/3 cup rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1 1/2 tablespoons toasted sesame oil
• 1/2 teaspoon hot chili oil
• 1 package (10 ounces) salad greens or 6 cups of other lettuce
• 1 medium carrot, grated~1 bunch green onions, sliced diagonally
• 1/2 cup chopped cilantro leaves
• 1 can (8 ounces) sliced water chestnuts, rinsed~1 can (11 ounces) mandarin oranges
• 1 package (6 ounces) snow peas, sliced diagonally
• 2 cups cooked boneless chicken meat, shredded