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Chicken, Cabbage, and Tangerine Salad

Chicken, Cabbage, and Tangerine Salad

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  • 2 tablespoons sliced almonds
  • 4 ounces leftover Pan-Roasted Chicken, sliced
  • 1/4 head Napa cabbage (about 2 cups)
  • 1 tangerine, peeled and segmented, plus juices
  • 1 scallion, thinly sliced

Recipe Preparation

  • Preheat oven to 350°. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.

  • Toss chicken, cabbage, tangerine and juices, and scallion with sesame dressing. Top with toasted almonds.

Photos by Kimberley HasselbrinkReviews Section

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