The salad is Kale, Chinese cabbage, red cabbage, green onions, julienne carrots and cilantro. I marinated chicken in PC Blue menu Szechwan sauce and BBQ'd it. I also made the dressing from the PC sauce also and added sesame oil, Siracha sauce, fresh garlic, fresh ginger, rice wine vinegar and soya sauce. I let it sit overnight.
This crisp salad gets its summery flavor from a slightly sweet vinaigrette speckled with poppy seeds. It's delicious on its own or stuffed into a pita. Health bonus: Cucumbers and celery add crunch without calories, while tuna contributes protein.