Name: Chinese Chicken Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H14M0.000S
Total time: P0Y0M0DT0H34M0.000S
Yield: 4 servings
Cuisine: asian
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

Watch how to make this recipe.

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.

Cook’s Note

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

Chinese Chicken Salad

Categories: