Ingredients:

• 1 kg – Chicken Meat breasts, boneless, skinless
• 1 tsp – light soy sauce, or as needed
• For the dressing:
• 4 tbsp – Rice Vinegar
• 1 tbsp – Orange juice
• 2 tbsp – light soy sauce
• 1 tsp – Sugar
• 2 tbsp – Sesame seed oil
• Other:
• 1 head Lettuce
• 1-2 red peppers as desired
• 2 mandarin oranges, drained
• 250 gms – sliced Water Chestnuts (or fresh Water Chestnuts, peeled and sliced)
• 3/4 cup – chow mein noodles

Method:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Rinse the chicken breasts and pat dry.
3. Lightly rub the soy sauce over the breasts (use more if needed).
4. Place the breasts on a roasting pan and cook for 45 minutes, turning over halfway through cooking.
5. Remove the chicken and cool.
6. While the chicken is cooking, prepare the dressing and vegetables.
7. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil.
8. Refrigerate until needed.
9. Wash the lettuce, remove the core and shred the leaves.
10. Remove the seeds from the red pepper and cut into thin strips.
11. Remove the cooked chicken and cool.
12. Shred the chicken meat with your hands.
13. Pour the dressing into the bottom of a large salad bowl.
14. Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices.
15. Garnish with the chowmein noodles.
16. Sprinkle the sliced almonds or toasted sesame seeds on top if using.