3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 can (8 oz.) sliced water chestnuts
1 can (11 oz.) Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 tsp. minced garlic
1 tsp. minced ginger
2 Tbsp. brown sugar
1 1/2 tsp. chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted
Preheat an oven to 350° F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon olive oil and brush onto chicken breasts. Arrange in a baking dish and bake until the juices run clear, about 13 to 15 minutes. Remove the chicken from the oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine the coleslaw mix, scallions, water chestnuts, Mandarin orange and sliced chicken.
In a separate bowl, whisk together the remaining 3 tablespoons soy sauce and all of the vinegar, garlic, ginger, oil, and chili sauce. Pour the dressing over salad and toss to combine. Divide among bowls and top each serving with the toasted almonds.