asian chicken salad
It’s all about eating whole foods that pack a nutritious punch and flavor.
Servings: 4
Calories: 482kcal
Equipment
- bowl
Ingredients
- 4 cups green cabbage shredded
- 1 cup purple cabbage shredded
- 1/4 cup sliced green onions
- 3 cups cooked chicken
- 1/2 cup slivered almonds toasted
- For the dressing
- 2 tablespoons vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 lemon
- 1 teaspoon fresh ginger finely grated
- 1 tablespoon toasted sesame oil
- 2 tablespoons chopped cilantro
Instructions
- Whisk together the soy sauce, chopped ginger, vegetable oil, hoisin sauce, sesame oil, and salt.
- Place the green cabbage, purple cabbage, lemon,green onions and almonds in a bowl.
- Grill the chicken on medium high heat, cooking for 3-5 minutes on each side, flipping once.
- Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken and add to the salad.
- For the dressing: Combine all dressing ingredients in a bowl; whisk until well combined.
- Pour the dressing over the cabbage mixture. Toss to coat evenly.
- Garnish with sliced chopped cilantro, then serve immediately.
Nutrition
Calories: 482kcal | Carbohydrates: 21g | Protein: 33g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 628mg | Potassium: 645mg | Fiber: 6g | Sugar: 10g | Vitamin A: 422IU | Vitamin C: 54mg | Calcium: 118mg | Iron: 3mg