• 1/4 cup sliced almonds

For the chicken:

• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon toasted sesame oil 
• 1 pound skinless, boneless chicken breast halves

For the salad:

• 6 cups thinly shredded napa cabbage (about 1/2 head)
• 2 cups thinly shredded red cabbage
• 1 large carrot, shredded (about 1 cup)
• 3 scallions (white and green parts), thinly sliced (about 1/2 cup)
• 1 ( 8-ounce) can sliced water chestnuts, drained  
• 1 (11-ounce) can mandarin oranges packed in water or light syrup, drained

For the dressing:

• 1/3 cup rice vinegar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons canola oil
• 2 tablespoons firmly packed dark brown sugar
• 1-1/2 teaspoons chili sauce, such as sriracha
• 1-1/2 teaspoons toasted sesame oil
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon peeled and minced fresh ginger