One of my favourite salads that can cost you a lot of calories and carbs at a restaurant. Here is a lighter version and a great way to use leftover chicken or store bought cooked chicken to make a super quick dinner!
Ingredients
- 1 cup lettuce, chopped
- 2 cups cabbage, shredded
- 2 cups Chinese leaf, shredded
- 400g cooked chicken
- 1/2 cup tinned mandarin oranges, drained (optional)
- 4 spring onions, chopped
- Dressing -
- 3 tbsp rice wine vinegar
- 6 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp olive oil
- 1 tsp minced ginger
- 1 tbsp minced garlic
Instructions
1.
Add all of the dressing ingredients together (you could mix these in a bowl or mug) and all the salad ingredients together
2.
Add the dressing to the salad and then toss to combine.
Tip
Remove oranges for first 12 weeks
