Description
A light, refreshing, and nutrient-packed salad featuring grilled chicken, crunchy vegetables, and a tangy Asian-inspired dressing. Perfect for a healthy lunch or dinner.
Ingredients
- 2 cups cooked chicken breast, shredded
- 3 cups napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame, cooked and shelled
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/3 cup sliced almonds
- 1/4 cup crispy wonton strips (optional)
- 1 tablespoon sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 1 tablespoon lime juice
Instructions
- In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, edamame, green onions, and cilantro.
- Add the shredded chicken to the bowl and gently mix.
- In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and lime juice to make the dressing.
- Pour the dressing over the salad and toss until evenly coated.
- Top with sliced almonds, sesame seeds, and wonton strips (if using).
- Serve immediately or chill for 10-15 minutes before serving for enhanced flavor.
Notes
- Use rotisserie chicken for convenience.
- Add sliced avocado for a creamy texture.
- For a spicier kick, mix a dash of sriracha into the dressing.
- Store leftovers in an airtight container for up to 2 days.