Chicken and Mandarin Salad with Simple Sesame Dressing

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  Vegetable oil(30g)
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  Vinegar, Rice(15g)
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  Soy Sauce, Low Sodium(20g)
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  Sesame Oil, Toasted(5g)
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  Brown sugar(15g)
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  Ginger, Fresh Root(5g)
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  Sesame seeds(8g)
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  Lettuce, Romaine(1440g)
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  Mandarin Oranges, Canned, Drained(312g)
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  Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Almonds(60g)
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  Yellow Onion
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  Avocado

Instructions

1. 1Mince the fresh ginger and combine with the rice vinegar, low sodium soy sauce, toasted sesame oil, brown sugar, and vegetable oil in a small bowl; whisk until the brown sugar dissolves completely, about 1 minute. Stir in the sesame seeds and set the dressing aside to allow flavors to blend.
2. 2Slice the onion into thin rings and submerge in ice water for 3–5 minutes to mellow the sharpness, then drain thoroughly and pat dry.
3. 3Drain the canned mandarin oranges in a colander, reserving the fruit and discarding the liquid.
4. 4Slice the avocado lengthwise around the pit, remove the pit, and slice each half into thin wedges; chop the cooked chicken breast into bite-sized pieces.
5. 5Divide the romaine lettuce evenly between 2 large bowls or plates, using approximately 3 cups per serving.
6. 6Layer the mandarin orange segments, chopped chicken, avocado slices, and drained onion rings over the lettuce in each bowl.
7. 7Toast the raw almonds in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant and lightly golden; divide evenly between the two salads.
8. 8Whisk the dressing once more to recombine, then drizzle approximately half the dressing over each salad; add additional dressing to taste.