Chinese Chicken Salad

Ingredients:

• 450 g of skinless and boneless chicken breasts
• 4 tablespoons lightly salted soy sauce, divided
• 2 tsp. dark sesame oil, divided
• Half a head of Chinese cabbage, finely shredded (about 6 cups)
• 1/4 red cabbage, shredded (about 2 cups)
• 1 large carrot, grated (about 2 cups)
• 3 green onions, trimmed and finely chopped, including greens (about 1/2 cup)
• 1 can (220 g) chopped water chestnuts
• 1 can (300g) of canned tangerines in water, drained
• 1/3 tbsp. rice vinegar
• 1 teaspoon crushed garlic
• 1 teaspoon chopped ginger
• 2 tbsp. l. rapeseed oil (canola)
• 2 tbsp. l. brown sugar
• 1.5 tsp garlic chili sauce
• 1/4 cup toasted flaked almonds

Preparation:

1. Preheat oven to 175°C.
   
   Combine 1 tablespoon of soy sauce with 0.5 teaspoon of sesame oil and brush the chicken breasts with it. Place in a baking dish and bake until the juices run clear, about 13-15 minutes. Remove from the oven, cool completely, and slice into 0.5 cm thick slices.
2. In a large bowl, combine the Chinese and red cabbage, carrots, green onions, water chestnuts, tangerines, and shredded chicken. In a separate bowl, combine 3 tablespoons of soy sauce, vinegar, garlic, ginger, oil, 1.5 teaspoons of sesame oil, brown sugar, and chili sauce.
   
   Note
   
   If you can only find canned tangerines in light syrup, drain the syrup and rinse the tangerines with water.
3. Drizzle the dressing over the salad and toss to coat evenly. Divide among servings and top each serving with 2 teaspoons of toasted almonds.