Asian Chicken Salad with Ginger-Sesame Dressing
Ingredients
The salad
-
4
cups
napa cabbage, chopped
-
2
cups
red cabbage, chopped
-
½
cup
shredded carrots
-
½
cup
snap peas
-
⅓
cup
baby corn
-
⅓
cup
bean sprouts
-
1
red bell pepper, sliced
-
4
green onions, chopped
-
½
cup
fresh cilantro, chopped
-
2
pieces
chicken breasts, pounded out
-
Salt and pepper, to taste
The dressing
-
2
Tbsp
rice vinegar
-
1
Tbsp
reduced sodium soy sauce
-
1
clove
garlic
-
1
Tbsp
honey
-
1
Tbsp
fresh ginger, peeled and minced
-
¼
tsp
toasted sesame oil
-
3
Tbsp
olive oil
Instructions
- Combine the napa cabbage, red cabbage, shredded carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions, and cilantro in a large bowl.
- For the dressing, blend rice vinegar, soy sauce, garlic, honey, and ginger until combined. Slowly add olive oil while blending until creamy.
- Pound the chicken breasts to a uniform thickness and marinate in 2 tablespoons of the dressing for 30 minutes to 1 hour.
- Grill the marinated chicken on medium-high heat for about 4 to 5 minutes on each side until cooked through. Let it rest for 15 minutes before slicing.
- Add the sliced chicken to the salad and toss with the dressing or keep the dressing separate for meal prep.
Nutrition Facts (estimated)
Servings
4
Calories
307
Total fat
12.2g
Total carbohydrates
20.9g
Total protein
26.6g
Sodium
0mg
Cholesterol
0mg
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