Description
A delicious and colorful chicken salad with a tangy sesame dressing.
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 cups cooked chicken breast, shredded or chopped
- ½ cup chopped green onions
- ¼ cup chopped cilantro
- ½ cup crispy chow mein noodles
- 1 tablespoon sesame seeds (toasted)
- ¼ cup sesame oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Start by whisking together the sesame oil, soy sauce, rice vinegar, honey, sesame seeds, grated ginger, and minced garlic in a small bowl. Season with a pinch of salt and black pepper. Let the dressing sit for 5–10 minutes so the flavors can develop.
- In a large mixing bowl, combine shredded green and purple cabbage, carrots, red bell pepper, green onions, and chopped cilantro.
- Add in your cooked chicken. Toss gently to distribute the chicken evenly through the veggies.
- Pour the sesame dressing over the salad. Use tongs to toss everything together until coated. Let it sit for 5 minutes.
- Just before serving, top with crispy chow mein noodles and a sprinkle of toasted sesame seeds.
Notes
- Serve cold or at room temperature — either way, it’s a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg