CHINESE CHICKEN SALAD
- 4 T soy sauce (divided)
- 3 tsp. toasted sesame oil (divided 1 tsp. & 2 tsp.)
- 1 lb. 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 (about 1/2 cup-include greens)
- 1 (11 oz.) can Mandarin oranges in water, drained
- 1/3 C rice wine vinegar
- 1 Tsp. minced garlic
- 1 tsp. minced ginger
- 2 T canola oil
- 2 T brown sugar
- 1 1/2 tsp. chili sauce
- 1/2 C cashews (roasted & sea salted)
- 1/4 C sliced almonds (toasted)
Preheat oven to 350 degrees. Combine 1 T soy sauce and 1 tsp. sesame oil and brush onto chicken breasts. Orange in a baking dish and bake until the juice runs clear, about 25-30 minutes. Remove from oven, cool completely, and cut into 1/4 inch chunks. (can make this the day before and leave in the refrigerator until ready to mix in salad).
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, cashews, Mandarin orange & chunked chicken. In a separate bowl, whisk together 3 T soy sauce, vinegar, garlic, ginger, canola oil, 2 tsp. sesame oil, brown sugar and chili sauce (blend well).
Pour dressing over salad and toss to combine. Divide around plates and top each serving with 2 tsp. toasted almonds. Serves 5-6
- Notes: If you can find Bell & Evans Chicken, get it! It’s the best tasting!
- Napa Cabbage can be found at most super markets.
- I love my Salad Shooter for shredding!
- Always toast your almonds, but be careful, they can burn fast!