With warmer weather hopefully coming soon, lighten up your dinner with this Asian-inspired chicken salad.
4 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 pound skinless, boneless chicken breasts
1/2 head Napa cabbage, thinly shredded
1/4 head red cabbage, shredded
1 large carrot, shredded
3 scallions, trimmed and thinly sliced
2 cups fried rice noodles
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
4 tablespoons canola oil
2 tablespoons brown sugar
1 tablespoon sweet chili sauce
1/4 cup sliced almonds, toasted
For the dressing, combine all the ingredients except the oil in a large bowl. Slowly whisk in the oil to the dressing mixture and set aside.
Preheat the oven to 425 degrees. Coat the chicken with the soy sauce and sesame oil, place on a sheet pan, and bake for 20-25 minutes or until it’s cooked through. Let the chicken cool for 20 minutes.
Toss all of the shredded vegetables in the bowl with the dressing to coat. Dice the chicken in one-inch pieces and toss with the vegetables. Place on a plate and top with crispy fried rice noodles. Serve chilled or at room temperature.