Chinese Chicken Salad
* 4 tablespoons low-sodium soy sauce, divided
* 2 teaspoons toasted sesame oil, divided
* 1 pound skinless, boneless chicken breasts
* 1/2 head napa cabbage, thinly shredded (about 6 cups)
* 1/4 head red cabbage, shredded (about 2 cups)
* 1 large carrot, shredded (about 2 cups)
* 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
* 1 (8-ounce) can sliced water chestnuts
* 1 (11-ounce) can Mandarin oranges in water, drained
* 1/3 cup rice wine vinegar
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* 2 tablespoons canola oil
* 2 tablespoons brown sugar
* 1 1/2 teaspoons chili-garlic sauce or chili sauce
* 1/4 cup sliced almonds, toasted
Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
Chicken Summer Rolls
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
* 1/4 cup rice vinegar, plus 1 to 2 tablespoons
* 1 tablespoon sugar, divided
* 2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
* 1 medium-large carrot, shredded (about 1 cup)
* 12 (8 1/2-inch) rice paper wrappers (See note)
* 1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
* 4 scallions (white and green parts) finely chopped (about 1/2 cup)
* 1/2 cup fresh mint leaves, basil or cilantro
* About 12 Boston lettuce leaves
* 1/2 cup cooked brown or white rice
* 1/2 cup chunky peanut butter
* 2 tablespoons soy sauce
* 3 tablespoons water
Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.
Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges. Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, scallion, several mint leaves and about 1 heaping tablespoon of rice. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
In a separate bowl, whisk together the peanut butter with the remaining 1 to 2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth. Put sauce in sealed containers.
Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.
Note: Edible rice papers are sold in Asian food aisle in supermarkets or Asian markets.
Time Saving Tip: Use leftover rice from Chinese takeout to make these quicker. Make them the night before or prep all ingredients including chicken and carrot mixture so in the morning you just need to roll.