Serves 1
14 min
Chicken, Cabbage, and Tangerine Salad
Recipe GLPRfc627d4a8560ad
A bright, refreshing salad combining tender pan-roasted chicken with crisp Napa cabbage, sweet tangerine segments, and a savory sesame-miso vinaigrette. Topped with toasted sliced almonds for a satisfying crunch.
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Ingredients
2 tablespoons sliced almonds
4 ounces pan-roasted chicken, sliced
2 cups chopped Napa cabbage
1 tangerine, peeled, segmented, with juices reserved
1 scallion, thinly sliced
2 tablespoons sesame-miso vinaigrette
Directions
Preheat oven to 350°F. Spread the sliced almonds in a single layer on a small rimmed baking sheet. Toast in the oven for about 4 minutes, stirring once halfway through, until the almonds are fragrant and light golden brown. Remove from the oven and allow to cool completely.
In a serving bowl, combine the sliced pan-roasted chicken, chopped Napa cabbage, tangerine segments with their reserved juices, and thinly sliced scallion.
Drizzle the sesame-miso vinaigrette over the salad and toss gently until all ingredients are evenly coated.
Top the salad with the cooled toasted almonds and serve immediately.
