Shelly's Recipe

Chinese Chicken Salad

Category: Salad

Yield: 4 entree-sized salads

Salad:
1 lb boneless skinless chicken breasts
1 tbsp soy sauce
1/2 tsp sesame oil
1/2 head napa cabbage, shredded
2 carrots, shredded
1/2 red bell pepper, thinly sliced
4 green onions, thinly sliced
1 (8 oz) can water chestnuts, drained and chopped if desired
1 (10 oz) can mandarin oranges, drained and chopped if desired
1/3 C sliced almonds
1 1/2 tbsp sesame seeds

Dressing:
1/4 C canola oil
2 tbsp rice vinegar
1 tbsp + 1 tsp soy sauce
2 tsp sesame oil
2 tbsp creamy peanut butter
1/4 C sweet chili sauce
1 tbsp water (optional)
Instructions

Preheat oven to 375 degrees.

Combine soy sauce and sesame oil and brush entire contents over chicken breasts. Bake for 15-20 minutes or until cooked through and juices run clear.

In a large bowl combine cabbage, carrots, peppers, and onion. Toss in the water chestnuts and oranges.

Spread almonds and sesame seeds on a baking sheet and toast in the oven for 6-7 minutes or until they are golden.

Combine the dressing ingredients and whisk until smooth.

Slice cooked chicken and assemble salads by first placing the cabbage mixture on the plate followed by the sliced chicken, almonds, sesame seeds and dressing.