Chinese Chicken Salad

• 4 tablespoons low sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 lb boneless skinless chicken breast
• 12 head napa cabbage, thinly shredded (about 6 cups)
• 14 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
• 13 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 12 teaspoons chili-garlic sauce or 1 12 teaspoons chili sauce
• 14 cup sliced almonds, toasted

1. Preheat oven to 350 degrees F.
2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.
3. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes.
4. Remove from oven, cool completely, and cut into 1/4-inch slices.
5. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
6. 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.
7. Pour dressing over salad and toss to combine.
8. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

soy sauce, sesame oil, chicken breast, cabbage, red cabbage, carrot, scallions, water chestnuts, mandarin oranges, rice wine vinegar, garlic, ginger, canola oil, brown sugar, chiligarlic sauce, almonds

Taken from www.food.com/recipe/chinese-chicken-salad-303578 (may not work)