Chinese Chicken Salad

I associate Chinese chicken salad with all sorts of crunchy things.  But most of them aren’t allowed or aren’t good for you if they were.  I think nuts are a good addition once you’re out of Cruise just because there are so many nutrients in them.  But too much fat for now so… think of all the crunchy things you can put in this salad and go for it.  Snow peas, carrots, whatever.  The dressing can be made a little spicy or not at all.  Enjoy!

CHINESE CHICKEN SALAD

4 chicken tenders, cooked
2 oz jicama, cut into matchsticks
1 small red bell pepper, thinly sliced
1 small persian cucumber, seeded and chopped
4 green onions, cut into 3-inch pieces and then sliced lengthwise
2 T cilantro, chopped
1/2 8 oz can sliced water chestnuts
1/2 small can mandarin orange segments in water (Consolidation only)
1/2 cup sunflower seeds (Consolidation/Stabilization only)
1 head romaine lettuce, hearts only, chopped

For the dressing:
1/2 cup unseasoned rice wine vinegar
2 T soy sauce
1/2 t Dijon mustard
1 t Splenda
1/2-2 t chili sauce

Mix all dressing ingredients and serve over the salad.