by Jennifer Burns, Dan’s Market
- 1 head of iceberg lettuce, chopped
- 2 large chicken breasts, cut into bite size pieces, seasoned, cooked
- 1 small can Mandarin oranges, drained
- 3 green onions, chopped
- 2 large carrots, chopped
- 1/2 apple, any kind, diced
- 1 teaspoon sesame oil
- 1/2 tablespoon yellow or Dijon mustard
- 2 tablespoons pickled ginger, diced
- 1 garlic clove, diced
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon anchovy paste (optional)
- 1/3 cup olive oil
- 1 avocado, diced
- 2 tablespoons sunflower seeds
- Salt and Pepper, to taste
In a large bowl, combine the lettuce, chicken, green onions, carrots and apple. In a small bowl mix together the sesame oil, mustard, ginger, garlic, soy sauce, anchovy paste, if using, salt and pepper. Stream in the oil. Pour over the salad mixture. Add the sunflower seeds; mix well. Add the avocado on top. Serve immediately.
