chinese chicken salad


1 pound cooked chicken 

½ head napa cabbage, thinly shredded (about 6 cups)

¼ head red cabbage, shredded (about 2 cups)

1 large carrot, shredded (about 2 cups)

3 scallions, trimmed and thinly sliced, greens included (about ½ cup)

1 (8-ounce) can sliced water chestnuts

1 (11-ounce) can Mandarin oranges in water, drained

1/3 cup rice wine vinegar

3 tablespoons low-sodium soy sauce,

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoons canola oil

2 tablespoons brown sugar

1½ teaspoons chili sauce

Crispy chow mein noodles

¼ cup sliced almonds, toasted (optional)



Another Common Beauty

    1. Slice chicken into ¼-inch slices.
    2. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
    3. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, brown sugar and chili sauce.
    4. Pour dressing over salad and toss to combine.


    Top with 2 teaspoons toasted almonds.