1/4 cup rice vinegar

3 tablespoons mandarin juice

2 tablespoons honey

2 tablespoons avocado oil

2 tablespoons toasted sesame oil

1 tablespoon reduced-sodium soy sauce

2 teaspoons ginger, grated

2 teaspoons sesame seeds

1 garlic clove, minced

1/4 teaspoon red pepper flakes

1/8 teaspoon coarse kosher salt

1/8 teaspoon black pepper

4 cups romaine lettuce, shredded (2 heads of romaine)

3 cups shredded cooked chicken (1 pound)

2 cups red cabbage, shredded

1 (15-ounce) can mandarin oranges, drained

1 cup carrots, shredded

1/2 cup chow mein noodles

1/4 cup cilantro, chopped

1/4 cup roasted unsalted cashews, chopped

2–3 green onions, sliced

2 teaspoons sesame seeds

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In a medium bowl, whisk together rice vinegar, mandarin juice, honey, avocado oil, sesame oil, soy sauce, ginger, sesame seeds, minced garlic, red pepper flakes, kosher salt, and black pepper. Set the dressing aside.
In a large bowl, combine shredded romaine lettuce, shredded chicken, red cabbage, mandarin oranges, and shredded carrots.
Pour the dressing over the salad and toss everything together until the ingredients are well coated.
Top the salad with chow mein noodles, chopped cilantro, roasted cashews, sliced green onions, and additional sesame seeds for extra crunch and flavor.
Serve immediately and enjoy!

For a vegetarian version, substitute the chicken with tofu or chickpeas.

If allergic to nuts, replace the cashews with sunflower or pumpkin seeds.

For a lighter version, omit the chow mein noodles or swap them with rice noodles.
Store leftover dressing separately in an airtight container in the refrigerator for up to a week.
This salad is best served fresh, but can be stored in the fridge for up to 2 days if properly stored.