Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups shredded cabbage (green or Napa)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup sliced almonds or cashews
- 3 green onions, chopped
- 2 tablespoons sesame seeds
- Fresh cilantro for garnish (optional)
Instructions
- Season chicken breasts with salt and pepper. Grill or cook in a skillet until fully cooked. Let rest, then slice thinly.
- In a large bowl, combine shredded cabbage, sliced bell peppers, shredded carrots, and green onions.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic to make the dressing.
- Add sliced chicken and dressing to the vegetables. Toss gently to combine.
- Top with toasted nuts, sesame seeds, and fresh cilantro if desired. Serve immediately.
Notes
- For extra crunch, add crispy fried onions or chow mein noodles.
- Adjust dressing ingredients to taste for more sweetness or tang.
- Best enjoyed fresh for maximum crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Grilling, Mixing, Tossing
- Cuisine: Asian
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg