A sweet and gingery kale chicken salad
In a large mixing bowl, stir together plum and hoisin sauces, ginger, sesame oil and rice vinegar. Add chicken, finely shredded kale, carrots, snap peas, bean sprouts, onions and cilantro. Stir and toss gently to coat all ingredients with dressing.
Serve in wide salad bowls, topped with mandarin orange slices and sprinkled with toasted slivered almonds, if desired.