Chinese Chicken Salad

Ingredients

chicken breasts

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

1 1/2 lb1 lb

soy sauce

1 tbsp

sesame oil

1 tsp

salt

3/4 tsp

sliced almonds

1/2 cup

sesame seeds

2 tbsp

maple syrup

1 tbsp

olive oil

1/4 cup

rice wine vinegar

5 tbsp

soy sauce

1/4 cup

sesame oiltoasted

1 tbsp

ginger

1 tsp

maple syrup

2 tbsp

orange zest

1 tbsp

orange juice

3 tbsp

black pepper

1/4 tsp

cayenne

pinch

napa cabbageshredded

4 1/2 cup

red bell pepperthinly sliced

1

carrotsmatchsticks or ribbons

1 cup

cucumbersliced

1 cup

cilantrochopped

3/4 cup

green onionssliced

1/2 cup

Method

1. 01Preheat oven to 400°F.
2. 02Toss chicken breasts with soy sauce, sesame oil, and salt. Place on parchment-lined sheet pan and bake until cooked through (165°F), 20-28 minutes. Cool and shred with two forks, adjusting salt to taste.28 min
3. 03Toast almonds in a non-stick medium skillet over medium heat until golden, stirring often. Add sesame seeds and toast until they begin to pop. Pour in maple syrup, stir 30 seconds, and remove from heat. Fluff and cool completely.
4. 04Whisk olive oil, rice wine vinegar, soy sauce, toasted sesame oil, ginger, maple syrup, orange zest, orange juice, black pepper, and cayenne in a small bowl.
5. 05Combine cabbage, bell pepper, carrots, cucumber, cilantro, green onions, and chicken in a large bowl. Stir dressing and add enough to coat, tossing lightly. Season to taste with salt and pepper.
6. 06Garnish with sesame almond brittle and orange zest.