Chinese Chicken Salad

  • Level: Easy
  • Total: 34 min
  • Prep: 20 min
  • Cook: 14 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

4 tablespoons low-sodium soy sauce, divided

2 teaspoons toasted sesame oil, divided

1 pound 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, 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 canola oil

2 tablespoons brown sugar

1 1/2 teaspoons chili-garlic sauce or chili sauce

1/4 cup sliced almonds, toasted

Directions

  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 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices. 
  3. 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.

Cook’s Note

If you can only find Mandarin oranges in light syrup, drain oranges and rinse with water.

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