Orange-Sweet Chili Chicken Salad

How about a refreshing, healthy, no-cook dinner for warm summer nights? This sweet and tangy chicken salad really hits the spot and it goes together in less than 10 minutes. You can easily do a double batch of this salad the night before your next potluck and toss the greens (maybe sliced bok choy or Napa cabbage) into it right before you leave.  

Ingredients (serves 4):

Dressing:

½ cup Thai sweet chili sauce

2 Tablespoons orange juice

2 Tablespoons rice wine vinegar

Salad:

2 cups cooked chicken, chopped or shredded

2 stalks of celery, sliced

½ cup carrots, sliced into matchsticks

½ cup sweet bell peppers, sliced into matchsticks

2 or 3 green onions, sliced

1 can (11 ounces) mandarin oranges, drained

¼ cup sliced almonds, toasted (or not toasted-your call)

Leafy greens for serving

Directions: Whisk all dressing ingredients together in a small bowl.

In a large bowl, combine the salad ingredients and pour the dressing over (note: you may have more dressing than you need). Stir to combine.

Chill in the refrigerator for at least 30 minutes.

Serve over leafy greens.