Asian Chicken Salad

¾ cup sliced almonds, toasted

¼ cup apple cider vinegar

2 tablespoons granulated sugar

1 tablespoon vegetable oil

2 teaspoons freshly grated ginger

3 cups shredded cabbage slaw mix

2 cups romaine lettuce, thinly sliced

¼ cup green onion, sliced

½ cup cilantro, chopped

2½ cups rotisserie chicken meat, shredded

Heat oven to 350 degrees.

Spread almonds in one layer on ungreased shallow baking pan. Bake 10-15 minutes, stirring occasionally, until golden. Set aside.

In a small bowl, 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.

Serves six.

Fisher Nuts