Chinese Chicken Salad

Serves: 4

Dovetailing Tip: Use the leftover Thai chicken from Meal 1 instead of cooking the chicken. Omit the first 3 ingredients.

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Cook Time:
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4 tablespoons low-sodium soy sauces, divided
2 teaspoons toasted sesame oils, divided
1 pound skinless, boneless 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 scallion, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnut, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (11-ounce) can mandarin orange segment in water, drained (see note below)
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons olive oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or 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.

Note: If you can only find mandarin orange segments in syrup, drain and carefully rinse the segments,


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