Chinese Chicken Salad (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Chef's note: If you can only find Mandarin oranges in light syrup, drain oranges and rinse with water. 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.
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