Chinese California Fusion Chicken Salad Bowl

2 cups (500 mL) chicken breast(s), cooked, cubed

4 cups (1 L) iceberg lettuce, torn in pieces

4 cups (1 L) field or mixed salad greens

1 cup (250 mL) green onion(s), sliced

2 cups (500 mL) English cucumber, quartered and sliced

1 cup (250 mL) carrot(s), grated

1 tbsp (15 mL) light tamari sauce

1/2 tsp (2.5 mL) hot red chili pepper flakes, (optional)

2 tbsp (30 mL) brown sugar

1 tbsp (15 mL) lemon juice

3 tbsp (45 mL) rice vinegar

1 tbsp (15 mL) sesame oil, smoked

1 tbsp (15 mL) grapeseed oil

1 tsp (5 mL) grapeseed oil

1 tbsp (15 mL) sesame seeds

1/2 cup (125 mL) chow mein noodles, dry

3 tbsp (45 mL) almonds, sliced

1/4 cup (60 mL) cilantro sprigs, (optional garnish)

1 Tear iceberg lettuce into bite size pieces and add to a large salad bowl with the field salad greens. Toss in the green onions, cucumbers and carrot. Add the cooked chicken to the bowl and toss.
2 Measure light tamari, red chile pepper flakes, brown sugar, fresh lemon juice, rice vinegar, sesame oil, grapeseed oil and sesame seeds in a jar and shake well
3 Pour dressing over salad and toss. Top with the dry chow mein noodles and sliced almonds. Garnish with the sprigs of fresh cilantro (optional garnish).