Sesame Chicken Cabbage Salad
Servings: 4 Servings
Calories: 404kcal
Ingredients
For the sesame chicken:
- 1/4 cup less-sodium soy sauce
- 1 clove garlic minced
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon red pepper flakes optional
- 1 pound boneless skinless chicken breasts
For the dressing:
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1 tablespoon less-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon maple syrup
- 1 clove garlic minced
- 1/2 tablespoon fresh ginger minced
For the salad:
- 2 cups purple cabbage shredded
- 3 cups green cabbage shredded
- 1/2 cup green onions diced
- 1 cup carrots shredded or julienned
- 1 red bell pepper thinly sliced
- 3/4 cup cilantro chopped
- 1/4 cup sliced almonds
- 1/4 cup cashews halves or pieces
- sesame seeds jalapeno slices for garnish
Instructions
- Add the first 7 ingredients to a bowl, then add the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, mix up the salad dressing. Add the ingredients to a sealable glass jar and shake to combine. Set aside.
- In a large bowl mix together the cabbage, green onions, carrots, bell peppers, cilantro, almonds, and cashews. Stir to combine.
- Preheat the grill to 400° F(200°C). Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165° F(75°C).
- Top the salad with the grilled chicken, sesame dressing, sesame seed, and jalapeno slices.
Nutrition
Calories: 404kcal | Carbohydrates: 26g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1248mg | Potassium: 1018mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7261IU | Vitamin C: 90mg | Calcium: 111mg | Iron: 3mg