Description
Savory Asian chopped chicken salad brings crisp vegetables and tender chicken together in a zesty adventure. Fragrant sesame dressing and crunchy noodles create a refreshing meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 thin boneless skinless chicken breasts
Spices and Seasoning:
- 1 teaspoon olive oil
- Salt to taste
- Pepper to taste
Salad Base:
- 2 cups (473 ml) purple cabbage, chopped
- 3 cups (709 ml) napa or savoy cabbage, chopped
- 1 cup (237 ml) shredded carrots
Salad Toppings:
- ¼ cup (59 ml) almonds, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons cilantro, chopped
Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, finely minced
- 2 teaspoons honey
- 2 tablespoons sesame oil
Instructions
- Preheat the grill or grill pan to medium-high temperature, creating an ideal cooking surface for the chicken breasts.
- Massage olive oil across the chicken, then generously season with salt and pepper to enhance the natural flavors.
- Grill the chicken breasts with precision, allowing 4-5 minutes of cooking time on each side until the meat is thoroughly cooked and develops a beautiful golden exterior.
- While the chicken sizzles, transform the purple cabbage, napa cabbage, and carrots into uniform, bite-sized pieces using a sharp knife.
- Transfer the chopped vegetables into a spacious mixing bowl, creating a vibrant and crisp foundation for the salad.
- Allow the grilled chicken to rest briefly, enabling the juices to redistribute and ensure maximum tenderness.
- Slice the chicken into neat, one-inch pieces and gently nestle them among the prepared vegetables.
- Create the dressing by whisking soy sauce, rice vinegar, freshly grated ginger, honey, and sesame oil in a small mixing bowl until the ingredients form a harmonious blend.
- Drizzle the dressing over the chicken and vegetable mixture, then toss carefully to ensure every ingredient is beautifully coated.
- Garnish the salad with a sprinkle of sesame seeds and sliced almonds, adding texture and nutty complexity.
- Serve immediately to preserve the salad’s crisp texture and vibrant flavors.
Notes
- Chicken Selection Matters: Choose boneless, skinless chicken breasts for a lean and tender protein base that absorbs marinade flavors perfectly.
- Vegetable Prep Tip: Slice cabbage and carrots uniformly to ensure consistent texture and even dressing distribution throughout the salad.
- Dressing Magic: Whisk ingredients vigorously to emulsify sesame oil and create a harmonious blend of sweet, tangy, and umami flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg