Description
A refreshing and crunchy salad with shredded chicken, crispy vegetables, and a tangy sesame dressing.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded
- 2 cups napa cabbage, thinly sliced
- 1 cup carrots, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup slivered almonds, toasted
- 1/4 cup sesame seeds, toasted
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon lime juice
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, napa cabbage, carrots, red bell pepper, green onions, and cilantro.
- In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, lime juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad mixture and toss until everything is well coated.
- Sprinkle the toasted almonds and sesame seeds over the salad.
- Serve immediately or refrigerate for 15-20 minutes to chill before serving.
Notes
- You can substitute the chicken with grilled shrimp or tofu for a different protein.
- For added crunch, include crispy fried noodles as a topping.
- To make it gluten-free, ensure the soy sauce is gluten-free or use tamari.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg