Description
Enjoy a vibrant, crunchy sesame chicken cabbage salad bursting with flavor and texture, perfect for any occasion!
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 4 cups fresh cabbage (green or purple)
- 1 cup grated carrots
- 4 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the cabbage and grating the carrots.
- In a skillet over medium heat, cook seasoned chicken breasts in olive oil for about 6-8 minutes per side until golden brown.
- Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a bowl to create the dressing.
- In a large bowl, combine cabbage, carrots, green onions, and cooked chicken (cut into bite-sized pieces). Toss with the dressing.
- Sprinkle toasted sesame seeds on top and adjust seasoning with salt if needed. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 280g)
- Calories: 320
- Sugar: 9g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - For added crunch, substitute cabbage with kale or include sliced bell peppers. - Marinate the chicken beforehand to enhance flavor. - Leftovers can be stored in an airtight container in the fridge for up to three days.