Description
A vibrant and refreshing Asian-inspired salad featuring crispy chicken, crunchy vegetables, and a tangy sesame dressing
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 2 carrots, julienned
- 1/4 cup sliced almonds
- 1/4 cup crispy wonton strips
- 2 tablespoons sesame seeds
- 3 green onions, thinly sliced
- For the dressing:
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- Optional: sriracha sauce
Instructions
- Season chicken breasts with salt and pepper
- Grill or pan-sear chicken until fully cooked, about 6-7 minutes per side
- Let chicken rest, then slice or shred
- Whisk all dressing ingredients together in a small bowl
- In a large bowl, combine cabbages, carrots, and green onions
- Add sliced chicken to the vegetable mix
- Drizzle with dressing and toss to combine
- Top with almonds, wonton strips, and sesame seeds before serving
Notes
- Can be made ahead and assembled just before serving
- Store dressing separately if preparing in advance
- Substitute chicken with tofu for a vegetarian version
- Adjust sriracha to taste for desired spice level
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling/Pan-searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
Keywords: summer salad, Asian cuisine, healthy dinner, quick meal