Cabbage Chicken Salad
Bursting with vibrant colors and bold flavors, this Cabbage Chicken Salad is a refreshing, protein-packed dish perfect for lunch, dinner, or meal prep. Tender shredded chicken combines seamlessly with crispy green and purple cabbage, sweet carrots, and a zesty dressing made with sesame oil, soy sauce, rice vinegar, and a touch of honey. The salad is topped with toasted sesame seeds for an extra layer of nuttiness and crunch. Ready in just 40 minutes, this nutrient-rich salad is a satisfying balance of savory and tangy that’s ideal for a light yet filling meal. Serve it freshly tossed or chilled to let the flavors mingle even more—this recipe is sure to impress at any table!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 cups Green cabbage
- 2 cups Purple cabbage
- 2 medium-sized Carrots
- 2 stalks Green onions
- 2 tablespoons Sesame oil
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Vegetable oil
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a medium saucepan. Add the chicken breasts and reduce the heat to a simmer. Cook for 15-20 minutes, or until the chicken is fully cooked and no longer pink in the center.
Remove the chicken from the water and let it cool for 5 minutes. Shred the chicken using two forks and set aside.
Finely shred the green cabbage and purple cabbage using a sharp knife or mandoline slicer and place them into a large mixing bowl.
Peel and grate the carrots. Thinly slice the green onions. Add both the carrots and green onions to the bowl with the cabbage.
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, salt, and black pepper to create the dressing.
Add the shredded chicken to the bowl of vegetables. Pour the dressing over the ingredients and toss everything together until evenly combined.
Heat the vegetable oil in a small skillet over medium heat. Add the sesame seeds and toast them for 1-2 minutes, stirring frequently, until golden and fragrant.
Sprinkle the toasted sesame seeds over the salad as a garnish.
Serve the salad immediately or refrigerate it for 15-20 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.7 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
