Salad:
3/4 cup toasted Fisher Chef’s Natural
Sliced Almonds
3 cups shredded cabbage slaw mix
2 1/2 cups cooked chicken (about 12 ounces), cubed
1 romaine lettuce heart, thinly sliced
1 green onion, thinly sliced
1/2 cup chopped fresh cilantro

Dressing:
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon vegetable oil
2 teaspoons freshly grated ginger

For dressing: In small bowl whisk vinegar, sugar, oil and ginger. Cover and refrigerate 4 hours to blend flavors. For salad: Preheat oven to 350ºF. Spread almonds on baking sheet in single layer. Bake 6 to 8 minutes until golden brown, stirring once halfway through baking. Transfer nuts to bowl; set aside. In large bowl, place slaw mix, chicken, lettuce, green onion and cilantro; toss to combine. To serve, whisk dressing and pour over salad. Toss to coat. Sprinkle toasted almonds over top.

Yield: 6 servings

Nutrition information per serving (1 1/2 cups): 120 Calories, 8 g Total Fat, 0.5 g Saturated Fat, 0 g Trans Fat, 0 mg Cholesterol, 1041 mg Sodium, 10 g Carbohydrate, 2 g Dietary Fiber, 5 g Sugars, 3 g Protein