Salad with Chicken and Mandarin Oranges

• DRESSING
• 1⁄3 cup rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1 1⁄2 tablespoons toasted sesame oil
• 1⁄2 teaspoon hot chili oil
• SALAD
• 1 package (10 ounces) salad greens or 6 cups of other lettuce
• 1 medium carrot, grated
• 1 bunch green onions, sliced diagonally
• 1⁄2 cup chopped cilantro leaves
• 1 can (8 ounces) sliced water chestnuts, rinsed
• 1 can (11 ounces) mandarin oranges
• 1 package (6 ounces) snow peas, sliced diagonally
• 2 cups cooked boneless chicken meat, shredded

Mix dressing ingredients in a small bowl.
Toss greens, carrot, onion and cilantro with dressing.
Drain mandarin oranges and water chestnuts, then add to salad.
Add snow peas and chicken; mix lightly.
Refrigerate leftovers within 2 hours.