Activities & fun | Crafts & creativity | Hobbies | Sports & recreation | Animals & pets | Holidays & celebrations | Image galleries | Pop culture & entertainment | Books & reading | Celebrities | Movies | Music | Television | To inspire & share | Tools & printables | Travel
3/4 cup Fisher Chef’s Naturals Sliced Almonds, toasted
3 cups shredded cabbage slaw mix
2 cups romaine lettuce, thinly sliced
1/4 cup green onion, sliced
1/2 cup cilantro, chopped
2-1/2 cups rotisserie chicken meat, shredded
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon vegetable oil
2 teaspoons freshly grated ginger
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.
Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.
In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.
Pour dressing over salad just before serving; toss to coat.
Makes 6 servings