Chinese Chicken Salad

In a stainless steel or cast-iron pan, toast sliced almonds until golden brown. Remove and set aside in a small bowl for garnish.

In the same pan, heat veg, peanut or canola oil over medium-high heat. Cook the chicken until brown and cooked through or according to package instructions. Remove, allow to rest and slice.

In a large bowl, toss little gem lettuce (or chopped romaine), sliced red bell pepper, bean sprouts, shredded carrots, shredded Napa and red cabbages, cilantro leaves and Mandarin orange slices.

Dress with your favorite Asian salad dressing, or make your own. Top with the sliced
chicken. Garnish with toasted almonds.