Asian Chicken Cabbage Salad

To prepare the chicken, whisk together peanut oil, sesame oil, vinegar, 2 Tablespoons of the reserved mandarin orange juice, soy sauce, garlic, and ginger. In a large skillet or frying pan, place about half the liquid and the chicken breasts. Cook covered over medium heat for about 6–8 minutes per side. Remove from heat and cube the chicken. Place in a bowl and pour the other half of the liquid over it. Cover with plastic wrap and refrigerate.

For the salad, chop cabbage and bok choy and place in a large bowl. Finely chop the green onions and toss them into the cabbage mix. Keep refrigerated until serving.

Make the dressing… In a bowl, whisk together the sugar, pepper, salt, 2 Tablespoons of the reserved mandarin orange juice, peanut oil, sesame oil, vegetable oil, and vinegar. Chill.

Immediately before serving, pull out your salad bowl, toss in the cashews, almonds, sunflower seeds, oranges, and chicken. Add dressing and toss again. Top with chow mein noodles and serve.