Prep 20 mins
Cook 14 mins
This makes a lot of salad so you should only dress individual servings. You could also use left over chicken. From Healthy Appetite with Ellie Krieger.
- 4 tablespoons low sodium soy sauce, divided
- 2 teaspoons toasted sesame oil, divided
- 1 lb boneless skinless chicken breast
- 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 chili-garlic sauce or 1 1⁄2 teaspoons chili 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.