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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
2 tablespoons Sesame-Miso Vinaigrette
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.
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