4cupsromaine lettuceor other crisp lettuce, thinly sliced or choppped
6cupsNapa cabbageor Savoy cabbage, thinly sliced
3cupscooked chickenchopped or very thinly sliced
1medium cucumberpeeled and cut into thin bite size pieces
2navel orangespeeled and cut into bite size pieces or sectioned like this
1/4cupsliced almondstoasted
1tablespoonsesame seedstoasted
DRESSING Ingredients:
2teaspoonsfresh gingerminced or grated on a microplane
2tablespoonsbrown sugar
1 1/2teaspoonshot chili sauceI used Sriracha
2tablespoonsrice wine vinegar
2tablespoonssoy sauce
1scant tablespoon toasted sesame oil
2tablespoonslight flavored olive oil
Instructions
Whisk together the dressing ingredients and then set aside. Heat an empty large frying pan over medium low heat and toast the sesame seeds. Remove to a separate dish and set aside when lightly browned. Toast the almonds next, tossing them frequently until they are browned as well.
Add just a drizzle of oil to the pan and saute the cabbage just a few minutes, until it is barely wilted and still crisp. It will turn a brighter green color. Remove to a large bowl and toss with tongs to cool it a bit. (Otherwise, it will continue to cook a bit more in the bowl.) In a separate bowl, toss the chopped chicken with a small amount of dressing to coat it lightly.
Add the chicken to the bowl with the cabbage, along with the lettuce, cucumber and oranges. Drizzle with dressing and then toss well to coat everything. Sprinkle with sesame seeds and almonds just before serving.