Oriental Chicken Salad

      "Eat the colors of the rainbow." I've always liked that advice. Filled with good for you vitamins and minerals plus loads of cancer-fighting antioxidants, fresh fruit and vegetable salads are an easy and exciting addition to any menu. But even if it seems easy enough, it is quite difficult to eat a variety of fruits and vegetables on a daily basis.  Personally speaking, eating consciously is our only solution.
 
     You will have no problem getting your daily dose in with this super crunchy and vibrantly colorful Oriental Chicken Salad. Green from the lettuce, purple from the cabbage, orange from the carrot and yellow from the oranges. That's four colors already right there. I like the crunch of the fried wanton wrapper strips and the juicy surprise of the mandarin oranges. It is especially refreshing served cold on warm summer days. The dressing is light enough and easy to prepare.  There is very minimal cooking involved in the prep, if at all. You can also use either store-bought rotisserie chicken or any leftover boiled chicken for the protein.

Oriental Chicken Salad

Ingredients

For the Oriental Chicken Salad
Romaine lettuce, cut into bite size pieces
purple cabbage, cut into thin strips
chicken breast fillet, shredded
wanton wrapper strips, fried
carrots, julienned
mandarin oranges in syrup
toasted sesame seeds
scallions and cilantro leaves (optional)
Asian sesame dressing

For the Asian Sesame Dressing
¼ cup soy sauce
2 tablespoons vinegar
2 tablespoons corn oil
2 tablespoons brown sugar (more if preferred)
2 tablespoons sesame oil
tiny pinch of cayenne pepper
1 teaspoon toasted sesame seeds

Instructions
1. Add all dressing ingredients into a glass jar with lid. Shake well until everything is mixed.
2. Arrange all salad ingredients except crispy wanton wrappers in a big enough bowl.
3. Pour the dressing and toss the salad to mix well.
4. Top with the wanton wrapper strips and additional toasted sesame seeds.