Oriental Chicken Salad

Remember that time when the new year rolled around and I made a resolution to post 2 recipes (at the minimum) on this blog?  Remember how it is already the second week in January and this is my first post of the year?  Oops! If you fail once, try, try again, right?  Here's to second, third, and fourth tries at life!

This was such a refreshing meal.  It was light, yet filling and the dressing was so tasty.  This is a must if you are looking for something a bit better for you or lighter for lunch or dinner.  I did alter it a bit, but still tasted great.  The only reason I changed some was because I didn't have some of the ingredients. So I am going to post it like I made it. Enjoy!

Oriental Chicken Salad
Recipe adapted by: Six Sisters' Stuff
Oriental Dressing:
6 tbsp. honey
3 tbsp. rice vinegar
1/2 c. mayonaise
2 tsp. mustard (or Dijon mustard)
1/4 tsp. olive oil (or sesame oil
Blend all ingredients in a small bowl with a whisk.  Refrigerate while you work on the salad

Salad:
2 pieces chicken strips (frozen or from the deli)
Bagged salad
Bagged broccoli slaw
1/4 c. mandarin slices, drained well
1 tbsp. sliced almonds
Bake chicken strips according to package directions.  Cut up the chicken into bite size pieces.  Mix together a large handful of lettuce and slaw.  Top with cut up chicken, almonds, and mandarin slices.  Drizzle dressing on top.  Serve immediately.