Ellie Krieger's Chinese Chicken Salad

Ingredients

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, 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 [optional]

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Original ingredients included in nutritionals:

Cider Vinegar, 0.33 cup (remove)

Sesame Oil, 2 1tsp (remove)

Canola Oil, 2 tbsp (remove)

Chicken Breast, no skin, 10.62 ounces (remove)

Cabbage, red, fresh, 2 cup, shredded (remove)

Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)

Garlic, 1 tsp (remove)

Ginger Root, 1 tsp (remove)

Scallions, raw, 3 large (remove)

Waterchestnuts (water chestnuts), 120 (remove)

Cabbage, napa, 6 cup (remove)

Soy sauce (shoyu), low sodium, 4 tbsp (remove)

Brown Sugar, 6 tsp unpacked (remove)

Tangerines, (mandarin oranges), canned, 1 cup (remove)

Chili Garlic Sauce (Vietnamese), 1.50 tsp (remove)

W/o Almonds

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