½ lb romaine lettuce, rough chop
1/2 lb napa cabbage, shredded
4 scallions, sliced on diagonal (1/2 inch)
1 can water chestnuts – drained and sliced
1 can mandarin oranges (slices) – thoroughly drained
1 small package of slivered almonds
3 boneless and skinless chicken breasts, grilled, chopped into thin slices or 1 inch pieces
3-1 ratio on oil (canola and 1 tsp sesame oil) to vinegar (any seasoned rice vinegar)
kosher salt & pepper
1 T honey
1. Cook rice noodles according to package directions – or fry them until they puff up.
2. In a large mixing bowl add all of the ingredients except rice noodles and lightly toss.
3. In a separate bowl, whisk the dressing ingredients Lightly toss with salad. Place on salad plates and top with crunchy rice noodles.