Chinese Chicken Salad

Place chicken in a bowl. Cover with about 1/2 cup of dressing and marinate for at least 30 minutes (preferably three to four hours) in the refrigerator. Remove chicken and discard marinade. Season chicken with salt and pepper.

Heat a medium skillet over medium heat. Add oil. When hot, add chicken breasts and cook until golden-brown on the bottom, 6 to 7 minutes. Using metal tongs, flip the chicken and continue to cook until the other side is golden brown, 6 to 7 minutes more. The chicken is ready when an instant-read thermometer in the thickest part of the breast reads 160°F to 165°F. Remove from the heat and let rest for 5 minutes. Thinly slice.

Add almonds to a dry skillet (no oil needed). Toast almonds over medium-low heat while constantly stirring and shaking pan, until they take on a slightly golden hue and nutty aroma. Transfer almonds to a bowl to cool.

Snap off the tip of the snow peas (the attached string should automatically come off) Repeat on the opposite side. In a large bowl, combine the Napa cabbage, purple cabbage, carrots, snow peas, mint, cilantro, scallions, almonds and sliced chicken. Season with salt and pepper.

Add salad dressing to taste, enough to lightly coat the vegetables, about 3/4 cup. Toss to combine. Mound the salad on a serving plate. Top with chow mein noodles.