Chinese Chicken Salad

adapted from Ellie Krieger as seen on Danica's Daily

Servings - 4   Serving size - 1/4th recipe   Points Plus per serving - 6 points+

1 TBS. low-sodium soy sauce

1/2 tsp. sesame oil

fresh ground pepper

1 pound, skinless, boneless chicken breasts

1 small head of napa cabbage, thinly shredded ( about 6 cups )

1/4 head of red cabbage, thinly sliced ( about 2 cups ) 

2 cups of packaged pre-shredded carrot  ( why not?  saves time and your nails! )  

1/2 sweet red pepper, thinly sliced

3 - 4 scallions, trimmed and thinly sliced, greens included 

2-11 oz. cans of mandarin oranges, rinsed and drained

4 TBS. sliced almonds, toasted

Annie's Naturals Lite Gingerly Vinaigrette

1.  Combine soy sauce and sesame oil and brush on chicken breasts.  Sprinkle with pepper. Grill until chicken is no longer pink.  Cover with foil and keep warm until ready to assemble salads.  

2.  In large bowl, combine the cabbages ( napa and red), carrots, scallions, and mandarin oranges.  Divide evenly onto 4 plates.  Take reserved chicken and slice on diagonal.  Place one sliced chicken breast on top of one plate of cabbage mixture.  Sprinkle with 1 TBS. almonds.  Dress with 2 TBS. Lite gingerly dressing.  Repeat for other plates.