1/4 cup sliced almonds
For the chicken:
1 tablespoon low-sodium soy sauce
1/2 teaspoon toasted sesame oil
1 pound skinless, boneless chicken breast halves
For the salad:
6 cups thinly shredded napa cabbage (about1/2 head)
2 cups thinly shredded red cabbage
1 large carrot, shredded (about 1 cup)
3 scallions (white and green parts), thinly sliced (about 1/2 cup)
One 8-ounce can sliced water chestnuts, drained
One 11-ounce can mandarin oranges packed in water or light syrup, drained
For the dressing:
1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons canola oil
2 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons chili sauce, such as sriracha
1 1/2 teaspoons toasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and minced fresh ginger
Preheat the oven to 350°F.
Toast the almonds in a small dry skillet over medium-high heat until fragrant, stirring frequently, 2 to 3 minutes; set aside.
To make the chicken, combine the soy sauce and sesame oil in a small bowl and brush over the chicken on both sides. Arrange in a baking dish and bake until the juices run clear in the center, 13 to 15 minutes. Remove from the oven, let cool completely, and cut across into 1/4-inch-thick slices.
In a large bowl, combine the salad ingredients and the sliced chicken.
In a small bowl, whisk together the dressing ingredients. Pour it over the salad and toss to combine. Divide among 4 plates and top each serving with the toasted almonds. This salad will keep in the refrigerator in an airtight container for 1 day. Add the almonds when you serve.
Makes 4 servings
Serving size: 2 1/2 cups salad and 1 tablespoon almonds
Calories 415; Total fat 14g (Sat fat 1.5g, Mono fat 7.3g, Poly fat 4.2g); Protein 32g; Carb 41g; Fiber 9g; Cholesterol 66mg; Sodium 930mg
Copyright 2016 Ellie Krieger. All Rights Reserved.