Asian chopped salad


8 tablespoons canola-coconut oil blend

4 tablespoons rice vinegar

2 tablespoons low sodium soy sauce

4 teaspoons sugar

1/2 teaspoon to 1 teaspoon grated ginger

romaine hearts, chopped small or shredded (try little gems)

shredded red cabbage

2 carrots, julienned

1/2 cup slivered almonds

1/2 can chopped water chestnuts

1/2 can mandarin oranges

1/2 cup chopped sugar snap peas

Chinese crunchy rice noodles (canned in International aisle)

4 chopped green onions

5 boneless, skinless cooked chicken breast tenders (no breading), chopped small

toasted sesame seeds


  • For dressing, combine oil, rice vinegar, sugar, soy sauce and ginger until smooth, set aside.
  • In a large bowl combine all ingredients except chicken, noodles and sesame seeds
  • Add dressing to ingredients in the bowl and mix
  • Add to plates and add chicken, sesame seeds and noodles on top

Serves 2-3 for dinner size salads and 4-6 for smaller salads.

A Jackie O’ Recipe