Recipe information
Yield
1 serving
Ingredients
2
tablespoons sliced almonds
4
ounces leftover Pan-Roasted Chicken, sliced
¼
head Napa cabbage (about 2 cups)
1
tangerine, peeled and segmented, plus juices
1
scallion, thinly sliced
2
tablespoons Sesame-Miso Vinaigrette
Preparation
Step 1
Preheat oven to 350°. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.
Step 2
Toss chicken, cabbage, tangerine and juices, and scallion with sesame dressing. Top with toasted almonds.