Macadamia Nut Crusted Chicken Oriental Salad with Sweet Soy Dressing

Hope everybody has had a great weekend! Today's recipe is so delicious it will become one of your favorite go to dishes. I chose to cut all my veggies so it took me about 2 hours to finish this dish. There is a lot of julienning/chopping but you can take a short cut! 😉 Instead of julienning the Napa cabbage, red cabbage and carrots you can buy the bagged coleslaw veggies and do a quick chop. This will save you about one and a half hours of prep time. You may even be able to buy the red bell pepper and green onion chopped as well. The sweet soy dressing has a perfect balance of salty and sweet that goes great with the veggies! It only takes about two minutes to make. I also added crushed ramen noodles, shaved almonds and macadamia nut crusted chicken (recipe will be on tomorrows blog) for an added crunch.

Oriental Salad - makes about 6-8 servings
Ingredients:
1 head nappa cabbage - julienned
1 small head red cabbage - julienned
1 small head green cabbage - julienned
2 medium red bell peppers - seeded and julienned
1 bunch green onion - finely diced
1 bunch cilantro - diced
4 carrots - peeled and julienned
1 bag ramen noodles - crushed
1/4 c shaved almonds
Preparation:
1. Clean, rinse and dry all veggies.
2. Julienne cabbages, peppers and carrots. Add to large bowl.
3. Dice the green onion and cilantro. Add to bowl with other veggies and mix to combine.
4. Add sweet soy dressing (recipe below) and toss to coat. Refrigerate for about 30 minutes.
5. When ready to serve toss in ramen noodles, almonds and chicken.

Sweet Soy Dressing - makes about 4-6 servings
Ingredients:
1/3 c mirin (rice wine)
2 tbs granulated sugar
2 tbs soy sauce - I use low sodium La Choy
2 tsp avocado or olive oil
1 tsp water
Preparation:
1. Place all ingredients in a bowl and whisk until sugar is dissolved.
2. Place on your favorite salad.