Chinese Chicken Salad

8 oz iceberg lettuce, cored and chopped (about 1/2 a large head)
4 oz Romaine lettuce, cored and chopped (about 1/2 a small head)
4 oz red cabbage, cored and sliced thin (1/4 of a head)
4 oz bean sprouts (optional)
2 oz green onions, chopped (1 bunch)
8 oz snow peas, sliced thin
8 oz poached or roasted chicken, sliced thin or shredded
(1) 15-oz can Mandarin orange segments, drained
3 oz crispy rice noodles or crispy chow mein noodles
4 oz crispy won ton strips (optional)
4 oz sliced almonds, toasted
2 tsp black and white sesame seeds
Chinese-Style Orange Vinaigrette
1/3 cup orange or apricot marmalade
1/4 tsp cayenne pepper (optional)
1/2 tsp fresh chopped ginger or 1/4 tsp ground ginger
1/2 tsp fresh chopped garlic or 1/4 tsp garlic powder
1/4 cup rice vinegar
2/3 cup vegetable oil
2 Tbsp soy sauce
3 Tbsp sesame oil
2 Tbsp DLM 100% Pure Honey

Place first seven ingredients into a mixing bowl. Add desired amount of dressing and toss the ingredients together until evenly combined. Mound the ingredients into large serving bowls. Place the Mandarin orange segments on the salad. Top the salad with crispy rice noodles and won tons. Sprinkle the sliced almonds and sesame seeds over the salad.

To prepare vinaigrette: Combine ingredients in a blender. Season to taste.

Makes 2-4 servings

Allergy Warning: Contains wheat and soy and other nuts