Asian Chicken Salad

Asian Chicken Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 2 cups cooked chicken, skin removed, cut into bite-sized pieces
 * 4 cups cabbage, shredded
 * 1 cup mushrooms, sliced
 * 1 cup carrots, grated
 * 2 tablespoons cilantro, chopped
 * 1 cucumber, thinly sliced
 * 3 green onions, thinly sliced
 * 1 mandarin orange or tangerine, divided into sections
 * ½ cup no-fat Asian or Oriental-style salad dressing
 * black pepper

Directions

 * 1) In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing.
 * 2) Toss well.
 * 3) Top with green onions and tangerine sections.
 * 4) Pepper to taste.