Asian Chicken Salad
Composed salad of shredded chicken, crisp vegetables, and sesame-ginger dressing served cold. Customize protein, vegetables, and dressing while maintaining the Asian-inspired flavor profile.
Ingredients
Method
Cook chicken breast by boiling, grilling, or pan-searing until cooked through (165°F internal temperature). Cool, then shred into bite-sized pieces.
Thinly slice napa cabbage and red cabbage. Julienne cucumber and slice green onion. Place all vegetables in a large mixing bowl.
Whisk together rice vinegar, sesame oil, soy sauce, minced ginger, minced garlic, lime juice, and honey in a small bowl until combined.
Add shredded chicken to the bowl of vegetables. Pour dressing over and toss until evenly coated.
Divide salad among bowls or plates. Sprinkle toasted sesame seeds over the top before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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