Summer Chicken Salad

1/4c Rice Vinegar

1T Sesame Oil

2t Shoyu

1t Honey

1t Red Pepper Flake

1/2t Salt

1lb Cooked Chicken, shredded

1 Japanese Cucumber, seeded and sliced

3 Stalks of Celery, sliced

1can Garbanzo Beans, rinsed and drained

1/4c Pickled Red Onions (Recipe)

1c Roasted Cashews

2T Cilantro, chopped

2t Black Sesame Seeds

Combine the vinegar, sesame oil, shoyu, honey, pepper flake, and salt and whisk to combine.

Place the shredded chicken, cucumber, celery, beans, pickled onion, cashews, cilantro, and sesame seeds in a large bowl. Mix with a large spoon

Pour the dressing over the chicken salad. Gently fold the dressing into the salad. Serve cold. Will keep in the refrigerator for 3 days.