This crunchy, tangy and easy to make salad is a great idea for lunch or dinner. Use some ramen noodles and chopped up almonds for a wonderful texture.

INGREDIENTS

1/2 head iceberg lettuce, chopped

1/2 head red cabbage, chopped

1/2 head Napa cabbage, chopped

3 chicken breasts, poached and shredded

1 can Mandarin orange slices ( 10.5 oz )

1 pkg Ramen noodles, flavor packet discarded

1/2 cup shredded carrots

1 bunch green onions, chopped

1/2 cup chopped almonds

For the Dressing: 3 tbsp rice vinegar

2 tbsp honey

2 tbsp hoisin sauce

3 tbsp soy sauce

1 tbsp toasted sesame seed oil

2 tsp fresh chopped ginger

3 garlic cloves, minced

1/4 cup olive oil

INSTRUCTIONS

1) In a large bowl, combine all of the chopped iceberg lettuce, red cabbage, napa cabbage, shredded chicken breasts, mandarin orange slices, ramen noodles (crush them up first), shredded carrots, chopped green onions and the chopped almond. Toss to combine everything together.

2) In a small bowl, combine the rice vinegar, honey, hoisin sauce, soy sauce, toasted sesame seed oil, freshly chopped ginger, garlic and the olive oil. Use a whisk to combine all of the dressing ingredients together. I like to use my immersion blender to really emulsify the dressing.

3) When ready to serve, pour the dressing over the salad, serve and enjoy!