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 a 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.