For now, take a look at this 2nd best in my Quay Lo's book...
Chinese Chicken Salad
Largely adapted from Ellie Krieger at Food Network.com with modification
4 tbs soya sauce, divided
2 tsp sesame oil, divided
2 tsp toasted sesame
1 lb 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)
300g toasted chestnuts
4 oranges, sliced
1/3 C lemon juice
2 tsp minced garlic
2 tsp minced ginger
2 tbs sunflower oil
2 tbs brown sugar
1 1/2 tsp thai sweet chilli sauce
1/4 C toasted cashew nuts
Preheat oven to 350 degrees F. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil. Brush onto chicken breasts and place into a baking dish. Bake for about 13 to 15 minutes. Remove from oven and cool completely before cutting into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, toasted chestnuts, orange slices and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce lemon juice, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and mix well. Top each serving with roasted cashew nuts.