Chinese Chicken Salad

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4 tablespoons low-sodium soy sauce, divided

2 teaspoons toasted sesame oil, divided

1 pound 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)

1 (8-ounce) can sliced water chestnuts

1 (11-ounce) can Mandarin oranges in water, drained

1/3 cup rice wine vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoons canola oil

2 tablespoons brown sugar

1 1/2 teaspoons chili-garlic sauce or chili sauce

1/4 cup sliced almonds, toasted