Chinese Chicken Salad by Jeanne Jones

This salad was once (and perhaps still is!) a best seller at the renowned
La Valencia restaurant in La Jolla, CA. In case the name Jeanne Jones
is not familiar to you, please allow me to introduce her: Jeanne is an
expert in "spa cuisine", as well as an excellent journalist and cookbook
author. She has a magic touch in creating healthy, delicious meals.

1/4 cup raw almonds, chopped
1 head Napa cabbage
1 pound raw mushrooms, sliced
3/4 pound cooked chicken breast,
julienne cut (3 cups)
1 cup chopped scallion
1 cup snow peas, strings removed
1 cup fresh bean sprouts
1 cup water chestnuts, julienne cut
1 cup Mandarin Dressing (see below)
1/4 cup julienne-cut red and
yellow bell peppers

Place almonds in preheated 350-degree F. oven 8 to 10 minutes or until golden brown. Careful, they burn easily. Set aside. Place 3 Napa cabbage
leaves on each of 4 chilled plates for garnish. Shred the rest; you should
have 4 cups.
Combine shredded cabbage, mushrooms, chicken, scallions, snow peas,
bean sprouts, water chestnuts, Mandarin dressing and toss thoroughly.

Mandarin Dressing

1/2 cup rice wine vinegar
3 tablespoons dark sesame oil
1 tablespoon tamari
3/4 cup frozen unsweetened pineapple
juice concentrate
2 teaspoons chopped peeled ginger
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes

Combine all ingredients in blender container and mix well. Refrigerate
in tightly covered container.

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