Description
Experience a burst of flavors with this Sesame Chicken Cabbage Crunch Salad, featuring succulent chicken, crisp cabbage, and a delightful sesame dressing. Perfect for picnics or weeknight dinners, this vibrant salad is as nutritious as it is delicious.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 3 tbsp sesame oil (divided)
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
Instructions
- Heat a skillet over medium heat and add 1 tablespoon of sesame oil. Cook the chicken breasts for about 6-7 minutes per side until golden brown and fully cooked. Remove from heat and let rest before slicing.
- While the chicken cools, shred the cabbage and carrots. Toss them together with chopped cilantro in a large mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, and remaining sesame oil until well combined. Adjust sweetness or tanginess to taste.
- Slice the rested chicken into bite-sized pieces and add to the veggie bowl. Drizzle with dressing and toss to coat evenly.
- For enhanced flavor, chill in the fridge for about 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
Keywords: You can substitute chicken with tofu or shrimp for different dietary preferences. Add extra crunch by incorporating bell peppers or toasted sesame seeds.