Chinese Chicken Salad

You know, sometimes I just don’t have a story to go along with a recipe. I made this Chinese Chicken Salad last week and haven’t posted about it until now because I couldn’t think of what I should write. But you know what? I think this one mostly speaks for itself. It’s easy. It’s healthy. It’s colorful. It’s delicious. Nuff said.

I’m including the original recipe below, but this dish is easily adaptable. Use whatever nuts you like. I used walnuts, but I think cashews also would have been good. I used regular old green cabbage in place of napa because, for some reason, the former is half the price of the latter. I also served mine in (washed) cabbage leaves, just because it seemed like a good use for those outer leaves that I usually don't use. All the ingredients work wonderfully together, and the chicken, which is flavored very simply with a few brushes of soy sauce and sesame oil, is moist and tasty. The whole dish is fabulous, especially for summer.

OK, that’s it. Enjoy!

Chinese Chicken Salad
From Ellie Krieger

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 or juice (not syrup), 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

Preheat oven to 350 degrees F.

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 15 to 20 minutes, or until thermometer inserted in thickest part of the meat reads 160 degrees F. Remove from oven, allow to cool completely, and then cut into bite-size chunks.

In a large bowl, combine napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin oranges, 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.

*The dressing is good, but Adam and I both wished there was more. Consider doubling it.