Chinese Chicken Salad
Dovetailing Tip: Use the leftover Thai chicken from Meal 1 instead of cooking the chicken. Omit the first 3 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|
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,