Asian Chicken Salad


2 tablespoons low sodium soy sauce, divided
1 pound skinless, boneless chicken breasts
1 head green cabbage, thinly shredded (about 8 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included
1 (11 ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons garlic-chili sauce
1/4 cup sliced almonds, toasted


1. Preheat oven to 350 degrees.
2. Brush chicken breasts with 1 tbsp soy sauce. Arrange breasts in baking dish and bake until juices run clear. Remove from oven, cool completely, and cut in 1/4 inch slices.
3. In large bowl, combine cabbage, carrot, scallions, oranges and sliced chicken. In a separate bowl, whisk together remaining soy sauce, vinegar, garlic, oil, brown sugar and chili sauce.
4. Pour dressing over salad and toss to combine.
5. Divide into 4 serving bowls and top each serving with 2 teaspoons toasted almonds.

Serving Suggestions: