asian chicken salad

Okay, I know you are probably thinking, boring.
But, I promise this is anything but!
This is packed with flavor and only has around 400 calories for 2 1/2 cups!!
You get this huge plate of salad with fruit and nuts and chicken and a spicy dressing!
Yum.

Asian Chicken Salad
Serves 4.
From Ellie Krieger
1 tablespoon low-sodium soy sauce
1/2 teaspoon toasted sesame oil
1 pound boneless, skinless chicken breast halves
6 cups thinly sliced napa cabbage...about 1/2 a head
2 cups thinly shredded red cabbage
1 large carrot, shredded...about a cup
3 scallions, thinly sliced
1 8-ounce can of sliced water chestnuts, drained and rinsed
1 11-ounce can of mandarin oranges, drained
1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons canola oil
2 tablespoons dark brown sugar, packed
1 1/2 - 3 teaspoons Sriracha....depending on how spicy you want it
1 1/2 teaspoons toasted sesame oil
1 clove garlic, minced
1 teaspoon minced fresh ginger
A handful sliced toasted almonds, each plate, for garnish

Preheat oven to 350*.

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 13-15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine napa cabbage, red cabbage, carrot, scallions, water chestnuts, mandarin orange 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 toasted almonds.