| For dressing: |
| 2 tablespoons | La Tourangelle Toasted Sesame Oil |
| 8 ounces | Fresh squeezed orange juice |
| 2 teaspoons | Fresh lime juice |
| 1 teaspoon | Red chili sauce (Sambal Oelek) |
| 1 teaspoon | Hoisin sauce |
| 4 ounces | Seasoned rice wine vinegar |
| 1 teaspoon | Crushed roasted garlic |
| ¼ teaspoon | Chinese mustard |
| ¼ teaspoon | Kosher salt |
| ¼ teaspoon | Black pepper |
| Salad components: |
| 1 ½ cups | Napa or green cabbage, chopped |
| 1 ½ cups | Romaine hearts, chopped |
| 1 ½ cups | Roasted chicken breast |
| 1 ½ cups | Shredded carrots |
| 1 ½ cups | Mandarin oranges, drained whole |
| 1 cup | Straw mushrooms |
| 2 cups | Bean sprouts, washed |
| 1 - 2 cups | Crispy wontons or chopped chow mein noodles |
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Whisk all dressing ngredients together and blend until incorporated. Finish with kosher salt and black pepper.
In large bowl, toss salad components with vinaigrette.
Stack on individual plates or serve family style, topped with crispy won tons or crispy chow mein noodles for crunch.
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