1 (1 pound) bag Cut 'N Clean Greens Kale
1/4 cup bottled plum sauce
1/4 cup bottled hoisin sauce
1 tablespoon finely minced fresh ginger
1 tablespoon sesame oil
1 tablespoon rice vinegar (natural style, not seasoned)
3 cups cooked, diced chicken
1 cup shredded carrots
1 cup sugar snap peas, trimmed and cut into thirds
2 cups fresh bean sprouts
2 green onions, sliced
1/3 cup chopped cilantro
1 (15 ounce) can mandarin oranges in juice, drained
Garnish: 1/4 cup toasted slivered almonds
In a large mixing bowl, stir together plum and hoisin sauces, ginger, sesame oil and rice vinegar. Add chicken, 2 cups finely shredded kale (about 2 1/2 ounces, large stems removed; save rest for another use), carrots, snap peas, bean sprouts, onions and cilantro. Stir and toss gently to coat all ingredients with dressing.
Serve in wide salad bowls, topped with mandarin orange slices and sprinkled with toasted slivered almonds, if desired.