Chinese Chicken Salad

Recipe Type: Salad

Author: based on recipe from Ellie Krieger

Prep time: 45 mins

Cook time: 25 mins

Total time: 1 hour 10 mins

Serves: 6

A healthy, easy version of one of my favorite salads. The dressing is my favorite!

Ingredients

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 small head napa cabbage, thinly shredded (about 6 cups)
• 1 small Romaine heart, chopped
• 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 olive oil
• 3 tablespoons brown sugar
• 1/4 teaspoons chili-garlic sauce or chili sauce (add more if you like heat)
• 1/4 cup sliced almonds, toasted

Instructions

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 to 15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
3. In a large bowl, combine Napa cabbage, romaine, 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.