Asian Chicken and Cabbage Salad
Ingredients
The salad
-
1
whole
chicken, about 3 lbs
-
1
head
cabbage, about 2.5 lbs
-
1
cup
sliced almonds
-
⅓
cup
sesame seeds
-
6
scallions, thinly sliced
The dressing
-
½
cup
neutral oil (such as canola or grapeseed)
-
¼
cup
white balsamic vinegar
-
1
tablespoon
fresh lemon juice
-
2
tablespoons
sesame oil
-
2
teaspoons
sugar
-
2
tablespoons
kosher salt
Instructions
- Boil a large pot of water and add 1 tablespoon of kosher salt. Simmer the chicken for 15 minutes, then cover and let it sit off the heat for another 15 minutes.
- Remove the chicken, let it cool, and shred the meat from the bones.
- Cut the cabbage into quarters, slice it thinly, and massage with 1 tablespoon of kosher salt. Let it sit for 15 minutes, then rinse and drain.
- Whisk together the neutral oil, sesame oil, vinegar, lemon juice, sugar, and remaining teaspoon of kosher salt to make the dressing.
- In a large bowl, combine the cabbage, shredded chicken, almonds, sesame seeds, and scallions. Add the dressing and toss to coat.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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