For the Salad:

• 1 yellow bell pepper, julienned

• 1 red bell pepper, julienned

• 2 ribs bok choy, thinly sliced

• 8 oz cucumbers, sliced or julienned

• 8 oz shredded carrots

• 12 oz cooked chicken, shredded

• 5 oz spring mix

• 12 oz chopped romaine

• 15 oz can mandarin oranges, drained

• 3 oz fried wonton strips

• 3 oz toasted slivered almonds

• 2 tsp toasted sesame seeds

• 8 cilantro sprigs

• Salt and pepper to taste

For the Ginger Sesame Dressing:

• 1 cup canola oil

• 3 tbsp sesame oil

• 1/2 cup rice wine vinegar

• 1/3 cup granulated sugar

• 1/4 cup soy sauce

• 1 1/2 tsp dry mustard

• 1 1/2 tsp ground ginger

• 1 tsp black pepper