Savory Chinese Chicken Salad

Ingredients:

• 1/4 cup sliced almonds

For the chicken:

• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon toasted sesame oil
• 1 pound boneless, skinless chicken breast halves

For the salad:

• 6 cups thinly shredded napa cabbage (about 1/2 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)
• 1 8-ounce can sliced water chestnuts, drained
• 1 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

Directions:

1. Preheat the oven to 350 degrees F.
2. Toast the almonds in a small dry skillet over medium-high heat until fragrant, stirring frequently, 2 to 3 minutes; set aside.
3. 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.
4. In a large bowl, combine the salad ingredients and 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 with the almonds.  This salad will keep in the refrigerator in an airtight container for 1 day.  Add the almonds when you serve.

Yield: 4 servings, 415 calories/serving (2 1/2 cups salad and 1 tablespoon almonds)

*recipe from The Food You Crave by Ellie Krieger