ASIAN CHICKEN SALAD
4 chicken breasts cut into strips, lightly breaded and fried
SALAD
| 1/3 cup | Olive Oil |
| 1/4 cup | Rice Vinegar |
| 2 tbsp | Lime Juice, About 1/2 Lime |
| 2 tsp | Coconut palm Sugar |
| 2 tsp | Fresh Ginger, Grated |
| 2 cups | Napa Cabbage, Roughly Chopped |
| 2 cups | Romaine Lettuce, Roughly Chopped |
| 1/2 cup | Red Cabbage, Shredded |
| 1/2 cup | Carrots, Shredded |
| 1/2 cup | Snow Peas (Cut In Half) |
| 1/4 cup | Toasted Sliced Almonds |
| 1/4 cup | Wonton Strip Salad Topping
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| DIRECTIONS
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In a bowl, whisk together the olive oil, rice vinegar, lime juice, sugar and ginger. Whisk until the sugar dissolves, set aside.
Toss vegetables together with the vinegar sauce, top with wonton strips and chicken. |