Chinese Chicken Salad
Dovetailing Tip: Use the leftover Thai chicken from Meal 1 instead of cooking the chicken. Omit the first 3 ingredients.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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,
Source: foodnetwork.com
