Bang, Bang Chicken Salad

• 1 1/2 tablespoons honey dijon mustard
• 3 tablespoons peanut oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon fresh ginger, finely garted
• 1 tablespoon soy sauce
• 2 cups cooked chicken, diced into 1/4 inch cubes (rotisserie, grilled or leftover)
• 2 cups napa cabbage, finely sliced (about 1/2 head)
• 1 1/2 cups roasted unsalted cashews
• 1/2 cup mandarin orange pieces, drained
• 1/4 cup cilantro leaf, stemmed, chopped
• 4 green onions, sliced finely
• 4 outer iceberg lettuce leaves
• salt
• red pepper flakes

1. In large bowl, whisk together mustard, oils, lime juice, ginger and soy sauce. Just before serving, add chicken, cabbage, nuts, mandarin oranges, cilantro and green onions. Toss thoroughly and season to taste with salt and red pepper flakes.
2. Serve in leafy bowls if desired.
3. PRESENTATION FOR BLIND SERVINGS: Roll 3 tablespoons of salad in a Boston lettuce leaf and use chives to tie both ends like a firecracker.

honey, peanut oil, sesame oil, lime juice, fresh ginger, soy sauce, chicken, cabbage, cashews, orange pieces, cilantro leaf, green onions, outer, salt, red pepper

Taken from www.food.com/recipe/bang-bang-chicken-salad-345668 (may not work)