Chinese-y Chicken Salad Recipe

• 3 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon hoisin sauce
• 4 scallions, root ends trimmed and white and light green parts finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 2 teaspoons honey
• 2 teaspoons Chile-garlic paste
• 5 cups cold rotisserie chicken, shredded
• 1/4 cup slivered almonds
• 1/2 medium red bell pepper, sliced into thin strips
• 1 cup thinly sliced English cucumber strips
• 2 cups thinly sliced red cabbage
• 2 cups thinly sliced green cabbage
• 3 cups thinly sliced iceberg lettuce

1. In a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously.
2. Season with salt and freshly ground black pepper.
3. Place chicken in a large mixing bowl, add several tablespoons of dressing, and toss to coat.
4. The chicken should be evenly coated but not drenched.
5. Meanwhile, heat the oven to 350 degrees F. Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
6. Mix red bell pepper, cucumber, cabbages, and lettuce.
7. Add greens mixture to chicken a handful at a time, tossing to combine.
8. Add more dressing a tablespoon at a time, tossing until everything is evenly coated.
9. Its OK to go heavy with the dressingthis salad will need it.
10. Season with a pinch or two of salt.
11. Arrange salad on a serving platter, sprinkle with toasted almonds, and serve.

red wine vinegar, soy sauce, sesame oil, hoisin sauce, scallions, fresh ginger, honey, chilegarlic, cold rotisserie chicken, almonds, red bell pepper, cucumber strips, red cabbage, green cabbage

Taken from www.chowhound.com/recipes/chinese-y-chicken-salad-10620 (may not work)