Cut the chicken breast into bite-sized pieces, and place in a small bowl. Pour in the soy sauce, chiu chow oil, minced garlic, and ground white pepper. If you don’t have ground white pepper, you can just use regular black pepper.
Let it sit in the fridge for at least 15 minutes. If you have time, then preferably overnight.
While the meat is marinating, combine into a small bowl the salad dressing ingredients. Combine the avocado oil, rice vinegar, ground pepper, sesame oil, orange juice, soy sauce, grated garlic, and grated ginger, and whisk together until well combined. If you have a blender or small food processor, you can also put all the salad dressing ingredients into the blender and blend until smooth. This will ensure that all of the ingredients are combined.
Next, heat a medium-sized pan on medium-high heat with 1 tbs. of oil. Then using a pair of tongs, dump all the cubed chicken breast into the pan and spread evenly across the surface. You should hear a sizzle from the chicken when it hits the pan.
Let the chicken cook on one side for 3-5 minutes. Then toss the chicken and let it cook for another 5-10 minutes.
Once the chicken is done, assemble the salad ingredients into a large bowl. Combine the Napa cabbage, red cabbage, carrots, green onions, sliced almonds, mandarin oranges, and fried Chow Mein Noodles. Toss to combine.
Then dish the salad into individual sized bowls, top with ½ cup of the cooked chicken. Add some more fried Chow Mein noodles on top, and drizzle with the salad dressing.
Enjoy!