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)
- Slice chicken into ¼-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, brown sugar and chili sauce.
- Pour dressing over salad and toss to combine.
Top with 2 teaspoons toasted almonds.