• 1 or 2 Tangerines/oranges, peeled and segmented
  • 1 head of lettuce- rinsed, dried, shredded
  • 2 cups thinly sliced grilled chicken or seitan
  • 1/2 cup slivered almonds, toasted
  • 1 tablespoon toasted white or black sesame seeds
Dressing:
  • 4 TBs oil (grapeseed or other mild oil)
  • 1 tsp toasted sesame oil
  • 2 TBS soy sauce
  • 1 TBS rice vinegar
  • 1/2 teaspoon granulated sugar or agave
  • Kosher salt and freshly ground black pepper, optional
  • Juice from one orange or tangerine
Toss the first four salad ingredients together in a large bowl. In a small bowl, whisk together the dressing ingredients, adjust to taste, then pour over salad. Toss salad with dressing then garnish with noodles, nuts and sesame seeds and serve. Extra dressing will keep up to a week in the fridge.