Salad

1 head romaine lettuce, chopped

4 cups napa cabbage, thinly sliced

2 cups red cabbage, thinly sliced

2 cups shredded carrots

1 red bell pepper, julienned

4 cups cooked chicken breast, shredded

1/2 cup fresh cilantro, chopped

1/2 cup green onions, chopped

2 cans (10 oz each) mandarin oranges, drained

1 cup salted peanuts

1 cup crispy noodles

1/4 cup sesame seeds

Salt and black pepper, to taste

Dressing

1/2 cup neutral oil

1/4 cup sesame oil

1/4 cup rice wine vinegar

1/4 cup soy sauce

1/4 cup honey

1 teaspoon sriracha

2 teaspoons minced ginger

2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

In a large bowl, combine romaine lettuce, napa cabbage, and red cabbage. Toss gently.
Add carrots, red bell pepper, chicken, cilantro, and green onions. Mix until evenly distributed.
Fold in mandarin oranges, peanuts, crispy noodles, and sesame seeds.
In a separate container, whisk together all dressing ingredients until smooth.
Pour dressing over the salad just before serving and toss gently to coat.
Serve immediately and enjoy.

For best texture, add crunchy toppings right before serving.
Store salad and dressing separately for meal prep.
Easily customizable with different proteins, nuts, or fruits based on preference.