Asian Chicken Salad

• 1/3 head of green cabbage, sliced very thin
• 2 ounces Spring Green Salad mix
• Handful of Chinese noodles to sprinkle on top
• 6-8 ounces boneless, skinless chicken breast chopped into bite sized pieces
• 1/4 cup hoisin sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons toasted sesame oil
• 1 inch piece of ginger root peeled and grated
• 4 green onions
• 1/4 cup dry roasted peanuts
• 11 ounces can of mandarin oranges
• 1 bunch of fresh basil
• 1/2 bunch of fresh cilantro
• 1 bunch of fresh mint

1. Mix together hoisin sauce, vinegar, soy sauce, oyster sauce, sesame oil, ginger and green onions. Set aside. (this may be done beforehand to blend flavors)
2. Saute chicken until cooked and set aside (about 8-10 minutes).
3. Cut cabbage very thin with a mandolin or by hand. In a large salad bowl, mix together the cabbage, Spring green mix, peanuts, mandarin oranges, basil, cilantro and mint.
4. Add the dressing to the mixture and toss to coat the ingredients then add the Chinese noodles.

head of green cabbage, handful of chinese noodles, chicken, hoisin sauce, rice wine vinegar, soy sauce, oyster sauce, sesame oil, ginger root, green onions, peanuts, oranges, basil, cilantro, mint

Taken from food52.com/recipes/25583-asian-chicken-salad (may not work)