Description
A quick, nutritious salad featuring juicy chicken, crunchy cabbage, and a zesty sesame dressing, making it a vibrant main dish.
Ingredients
- 3-4 boneless, skinless chicken breasts
- 4 cups green or purple cabbage, chopped
- 1 cup shredded carrots
- 4 green onions, chopped
- 3 tablespoons toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds
- Fresh cilantro (optional)
Instructions
- Heat a skillet over medium heat with a drizzle of oil.
- Season the chicken breasts with salt and pepper. Cook for 6-7 minutes on each side, until golden brown and fully cooked through.
- Once cooked, let the chicken cool before dicing it into bite-sized pieces.
- In a small bowl, whisk together the soy sauce, rice vinegar, and toasted sesame oil until well combined.
- Slice the cabbage into bite-sized pieces and shred the carrots; set them aside.
- In a large bowl, combine the diced chicken, chopped cabbage, shredded carrots, and green onions.
- Drizzle the dressing over the salad mixture and toss to coat evenly.
- Finish by sprinkling toasted sesame seeds and optional cilantro on top before serving.
Notes
Serve immediately for the best crunch. If storing leftovers, keep the dressing separate until serving.
