Chinese Chicken Salad

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2 each chicken breasts, cooked and shredded                         DRESSING:
1 head nappa cabbage, shredded                                             1/8 c. sesame oil

1 large carrot, grated                                                                1/8 c. olive oil
2 to 3 stalks green onion, sliced thin                                       2 tbsp. maple syrup
¼ cup toasted almonds, chopped                                           3 tbsp. rice vinegar
1/4 c. cilantro, coarsely chopped (optional)                           1/2 tsp. salt
1 tbsp. toasted sesame seeds, (optional)                                1/8 tsp. pepper
12 – 15 brown rice crackers, crumbled

 

Combine salad ingredients in a large bowl.  Mix dressing ingredients in a small bowl and then toss with the salad.