Description
A vibrant Asian-inspired chicken salad packed with crunchy cabbage, carrots, edamame, and grilled chicken, tossed in a tangy sesame-ginger vinaigrette and topped with nuts and sesame seeds.
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame
- 2 grilled chicken breasts, sliced or shredded
- 4 green onions, sliced
- 2 tablespoons sesame seeds (optional)
- 1/4 cup sliced almonds (optional)
- 1 cup wonton strips (optional)
- 1/4 cup fresh cilantro, chopped (optional)
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon lime juice
Instructions
1. In a large bowl combine shredded green cabbage, red cabbage, shredded carrots, and shelled edamame
2. Slice or shred the grilled chicken breasts and add them to the bowl with the vegetables
3. In a separate bowl whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, grated ginger, minced garlic, and lime juice until well combined
4. Pour the sesame-ginger vinaigrette over the salad mixture
5. Using tongs gently toss the salad until all ingredients are evenly coated with the dressing
6. Top with sesame seeds, sliced almonds, wonton strips, and chopped cilantro if desired
7. Serve immediately to keep the vegetables crisp and fresh
Notes
For best texture add the dressing just before serving so the vegetables remain crunchy.
Rotisserie chicken can be used to save time, or substitute tofu for a vegetarian option.
You can also add bell peppers, snap peas, or mandarin oranges for additional flavor and color.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg