Asian Style Salad with Chicken

(Note:  this does not save well.  If you have more than you can eat at one sitting, separate the salad mix before adding half the dressing)



Yield 4 Servings/415 calories

For the Chicken

Combine  oil and soy sauce and rub on chicken breasts.  Arrange in baking dish and bake until juices run clear, about 13-15 min at 350.  Remove from oven, cool completely and cut into 1/4 inch slices

1 lb boneless skinless chicken breasts
1 T soy sauce
1/2 t. sesame oil

Salad
Combine the following:


1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups
2 cups shredded carrot
1-8 oz can sliced water chestnuts, drained
1-11 oz can mandarin oranges drained and rinsed (I also tried fresh pineapple.  Yum)

1/4 c. sliced almonds (add later)

Salad Dressing
Whisk together the following:

3 T soy sauce
1/3 c. rice wine vinegar
1 t. minced garlic
2 T canola oil
1-1/2 t. sesame oil
2 T. brown sugar
1-1/2 t chili garlic sauce

Pour dressing over salad and toss to combine.  Divide among bowls and top with chicken and 2 t.  almonds.