ASIAN CHICKEN, CABBAGE, AND MANDARIN ORANGE SALAD

The Dressing:

¼ cup sesame oil

¼ cup soy sauce

¼ cup maple syrup

2 tablespoons Dijon mustard

1 tablespoon honey

1 ½ tablespoons smooth peanut butter

3 tablespoons rice wine vinegar

3 tablespoons fresh orange juice

1 tablespoon fresh ginger, minced

1 tablespoon olive oil

The Salad:

5 cups green cabbage, very thinly sliced into bite size pieces

1 cup purple cabbage, chopped

1 large carrot, shredded on the large hole of a box grater

1 red bell pepper, thinly julienned

½ cup fresh cilantro leaves

½ cup scallions, chopped

2, 15 ounce cans mandarin oranges, drained

½ cup toasted slivered almonds

2 tablespoons black and white sesame seeds

½ pound cooked chicken breast, chopped or shredded (about 1 cup)