Asian Chicken Salad

Ingredients

• ¾ cup Fisher® Chef’s Naturals Sliced Almonds, toasted
• 3 cups shredded cabbage slaw mix
• 2 cups romaine lettuce, thinly sliced
• ¼ cup green onion, sliced
• ½ cup cilantro, chopped
• 2 ½ cups rotisserie chicken meat, shredded
• Dressing:
• ¼ cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon vegetable oil
• 2 teaspoons freshly grated ginger

Directions

1. Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
2. Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.
3. In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.
4. Pour dressing over salad just before serving; toss to coat.