Ingredients

• 2 cup rotisserie chicken, shredded
• 4 cup mixed salad greens, chopped
• 1 cup cucumber, julienned
• 1 cup edamame
• 3 tablespoon sesame oil
• 2 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon lime juice
• 1 cup crispy chow mein noodles
• 3 green onions, sliced
• 2 tablespoon sesame seeds
• 1 salt and black pepper

Steps

1. Shred the rotisserie chicken by hand or with two forks, discarding skin and bones. Set aside.
2. Wash and chop the mixed salad greens (napa cabbage, purple cabbage, and romaine) into bite-sized pieces. Place in a large mixing bowl.
3. Julienne the cucumber into thin matchsticks and add to the bowl with greens.
4. If using frozen edamame, thaw under cold running water for 1-2 minutes and drain well. Add to the greens and cucumber.
5. In a small mixing bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, minced garlic, honey, and lime juice until well combined.
6. Taste the dressing and season with salt and black pepper as needed. Adjust vinegar or soy sauce to preference.
7. Add the shredded chicken to the large bowl with greens and vegetables.
8. Pour the sesame dressing over the chicken and vegetables. Toss gently but thoroughly until everything is evenly coated, about 1-2 minutes.
9. Divide the salad among four plates or bowls.
10. Top each serving with a handful of crispy chow mein noodles or wonton strips, sliced green onions, and a sprinkle of toasted sesame seeds.