Chinese Chicken Salad

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.

• Ready In: 34 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.