It's nice weather ~finally~ so we wanted to enjoy something exceptionally summer-y. This salad was super quick and easy since we were using the leftover chicken from the night before. The original recipe calls for tangerines, but we substituted our mandarins that matched with the sesame and miso dressing perfectly!

Ingredients

• 2 tablespoons sliced almonds
• 4 ounces leftover Pan-Roasted Chicken, sliced
• 1/4 head Napa cabbage (about 2 cups)
• 1 mandarin, peeled and segmented, plus juices
• 1 scallion, thinly sliced
• 2 tablespoons Sesame-Miso Vinaigrette

Recipe

1. Preheat oven to 350°. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.
2. Toss chicken, cabbage, tangerine and juices, and scallion with sesame dressing. Top with toasted almonds.