Chinese Chicken Salad

  • 4 tablespoons low-sodium soy sauce, divided
  • 2 teaspoons toasted sesame oil, divided
  • 1 pound skinless, boneless chicken breasts
  • 1/2 head napa cabbage, thinly shredded (about 6 cups)
  • 1/4 head red cabbage, shredded (about 2 cups)
  • 1 large carrot, shredded (about 2 cups)
  • 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
  • 1 (8-ounce) can sliced water chestnuts
  • 1 (11-ounce) can Mandarin oranges in water, drained
  • 1/3 cup rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 tablespoons canola oil
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons chilli-garlic sauce or chilli sauce
  • 1/4 cup sliced almonds, toasted
Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

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