Description
Experience a delicious mix of flavors with this Sesame Chicken Cabbage Crunch Salad, featuring tender chicken, crunchy cabbage, and a tangy sesame dressing that elevates any meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cups green or purple cabbage, chopped
- 1 cup shredded carrots
- 4 green onions, chopped
- 3 tablespoons toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds
- Fresh cilantro (optional)
Instructions
- Cook the Chicken: Heat a skillet over medium heat with a drizzle of oil. Season chicken with salt and pepper and cook for 6-7 minutes per side until golden brown and cooked through. Let cool, then dice.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until well combined.
- Chop the Veggies: Slice cabbage into bite-sized pieces and shred carrots; set aside.
- Combine: In a large bowl, mix diced chicken, chopped cabbage, shredded carrots, and green onions. Drizzle with dressing and toss to coat evenly.
- Finish: Sprinkle toasted sesame seeds and optional cilantro on top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: - For added crunch, substitute cabbage with kale or toss in sliced almonds. - Marinate the chicken in sesame oil and soy sauce for enhanced flavor. - Store leftovers in an airtight container; reheat chicken separately to maintain crunch.