• 4 T soy sauce (divided-1 T & 3 T)
  • 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 & salted)
  • 1/4 C sliced almonds (toasted)Directions:

    Preheat oven to 350 degrees.  Combine 1 T soy sauce and 1 tsp. sesame oil and brush onto chicken breasts.  Arrange 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 & cooked chicken.  In a separate bowl, whisk together 3 T soy sauce, vinegar, garlic, ginger, canola oil, 2 tsp. sesame oil, brown sugar, chili sauce and 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!