Chinese Chicken Salad/Spicy Soy-Ginger Dressing

In a large bowl, toss:

½ pound (I roasted) asparagus, trimmed and cut diagonally into 1 inch pieces
2 navel oranges, peeled and sliced (I left out but sounds good)
6 cups finely shredded cabbage (I used lettuce)
2 cups cooked chicken, chopped or cubed
1 large carrot, chopped
4 green onions, sliced diagonally
3 T diced fresh cilantro (optional)

1/4 C slivered almonds


Spicy Soy-ginger dressing:

In a medium bowl, whisk together:
2 T rice wine vinegar
2 T brown sugar (or honey)
1.5 T soy sauce
1 T Asian red chili sauce (such as Sriracha)
1.5 tsp grated fresh ginger

Slowly drizzle in ¼ vegetable or grape seed oil, whisking constantly. Season with salt to taste.