Prep 30 mins
Cook 0 mins
Iceberg lettuce holds up well and doesn't wilt or get soggy, even after being tossed with the dressing.
- 44.37 ml rice vinegar
- 14.79 ml minced peeled fresh ginger
- 14.79 ml low sodium soy sauce
- 4.92 ml sugar
- 9.85 ml hoisin sauce
- 2.46 ml salt
- 946.36 ml shredded iceberg lettuce
- 709.77 ml shredded rotisserie cooked boneless skinless chicken breasts
- 354.88 ml fresh bean sprouts
- 118.29 ml chopped green onion
- 29.58 ml chopped roasted cashews
- 311.84 g can mandarin oranges in light syrup, drained
- Combine first 6 ingredients, stirring well with a whisk.
- Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.
We really enjoyed this salad on a hot summer day! I can't bring myself to use iceberg lettuce since it has no nutritional value so I used an asian coleslaw mix (nappa cabbage and carrots I believe) and it turned out great. Thanks for the great recipe LMillerRN.....
I am a firehouse cook. Unfortunately I have to satisfy up to 13 people at a time with lunch and dinner. I recently made this for lunch with 12 eaters of all different tastes and this was definitely a hit! I tripled the recipe for the sauce and I used 1 romaine, 1 green leaf and 1 iceberg lettuce. I probably could have made more dressing but guys added Asian sesame dressing to boost the flavor a little if needed. I think if I would have made more dressing, it would not have been necessary. Needless to say it was gone! I made 2 very large bowls. It had great flavor. If you want to watch the sugar, you can cut it down because the hoisen sauce has plenty of sugar in it. The salt can be cut down as well because the vinegar has a salty flavor as well. Definitely a great recipe and I would recommend it to anyone.
Great salad but my husband and I didn't like the dressing. Will make again with a different salad dressing