China Chicken Salad
Fresh, vibrant, and packed with irresistible flavors, China Chicken Salad is a showcase of crisp vegetables, tender chicken, and a zesty homemade dressing. This easy-to-make dish features a colorful combination of shredded green and red cabbage, crunchy carrot ribbons, and fragrant cilantro, topped with toasted slivered almonds and sesame seeds for an added crunch. The succulent chicken is perfectly seasoned and pan-seared, adding hearty protein to the mix. The tangy dressing, made with soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger, ties the salad together beautifully with its bold umami notes. Ready in just 35 minutes, this Asian-inspired recipe is both satisfying and nutrient-packed, making it perfect for a quick lunch or light dinner. Serve it fresh for maximum crunch and flavor!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Green cabbage
- 1 cup Red cabbage
- 1 large Carrot
- 3 stalks Green onions
- 0.25 cup Cilantro
- 0.25 cup Slivered almonds
- 1 tablespoon Sesame seeds
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 2 teaspoons Honey
- 1 clove Garlic
- 1 teaspoon Fresh ginger
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a skillet over medium heat and cook the chicken breasts for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Set aside to rest and then slice into thin strips.
Shred the green cabbage and red cabbage finely. Use a peeler to create thin carrot ribbons or grate the carrot. Chop the green onions and cilantro.
In a dry skillet over medium heat, toast the slivered almonds and sesame seeds for 3-4 minutes until golden and fragrant. Set aside to cool.
To make the dressing, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger in a small bowl until well combined.
In a large mixing bowl, combine the shredded green and red cabbages, carrot ribbons, green onions, cilantro, and sliced chicken.
Pour the prepared dressing over the salad ingredients and toss everything gently to coat evenly.
Sprinkle the toasted almonds and sesame seeds on top of the salad.
Serve immediately for the best crunch and flavor!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.4 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2108 mg | 45% | |
*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.
