Description
This vibrant and crunchy chicken salad is topped with a tangy sesame dressing, making it a perfect dish for any occasion.
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
- Make the dressing 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, tossing gently to distribute the chicken evenly through the veggies.
- Pour the sesame dressing over the salad and 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 for best results.
- The contrast of textures from the crunchy noodles and tender veggies is delightful.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg