Chinese Chicken Salad

Chinese Chicken Salad *50 servings

from Lori Boss

10 c. cooked, shredded chicken

3/4 c. slivered almonds

5 heads cabbage, finely sliced (1/2 lettuce or some purple cabbage or napa cabbage, if desired)

6 pkg. dry flavored noodles

1 bunch green onions

3/4 c. sesame seeds, toasted

4 c. sliced pea pods (or edamame)

4 c. slivered or shredded carrots

7 red peppers, finely slivered 

** Homemade Dressing:

2 3/4 cups rice vinegar 

2 3/4 cup soy sauce (use gluten-free if needed)

4 Tablespoons honey or sugar

3/4 cup sesame oil

1 1/2 cup light olive oil

12 cloves garlic, peeled and finely chopped

6-7 Tablespoons finely chopped fresh ginger

Blend dressing in a blender till combined. Combine with salad and let sit for up to 3 hours (without dry noodles in. Add them at the last minute.) Serve.