Chinese Chicken Salad

4 tablespoons soy sauce

1/2 teaspoon olive Oil 

Salt and pepper

500g skinless, boneless chicken breasts

1/2 head cabbage, thinly shredded

1/4 head red cabbage, shredded 

1 Carrot Julienned into strips 

 1/2 a lettuce shredded into pieces 

1/2 cucumber, deserved and cut into chunks 

3 red onions, thinly sliced

Dressing 

2-3 Teaspoons Soya Sauce 

1-2 teaspoon Vinegar

Minced Garlic

Minced ginger 

1tsp brown sugar ( I used xylitol ) 

A little Olive oil 

Chillie Sauce (I use Nando garlic Sauce) 

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon oil and brush onto chicken breasts sprinkle with salt and ground black pepper. 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 cabbage, red cabbage, carrot, cucumber, lettuce, Onion, feta and sliced chicken.

In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoon 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.