Oriental Cabbage Salad with Chicken
Bursting with vibrant colors and bold flavors, this Oriental Cabbage Salad with Chicken is a refreshing, nutrient-packed dish that’s perfect for lunch, dinner, or meal prep. Crisp green and red cabbage combine with julienned carrots, scallions, toasted almond slices, and nutty sesame seeds to create a dynamic base loaded with crunch and texture. Juicy, golden-browned chicken breast adds a hearty protein boost, while a zesty homemade dressing of soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic ties all the elements together with a tangy, umami-packed finish. Quick to prepare in just 30 minutes, this Asian-inspired salad is a healthy, crowd-pleasing option that’s as satisfying as it is stunning on the plate. Serve it fresh or chilled for a vibrant, flavor-packed meal that everyone will love.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 large Carrot
- 3 stalks Scallions
- 0.5 cup Toasted almond slices
- 2 tablespoons Sesame seeds
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Ginger
- 1 clove Garlic
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the vegetable oil in a skillet over medium heat. Add the chicken and cook for 5-6 minutes per side or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes, then shred or slice into thin strips.
While the chicken is cooking, finely shred the green and red cabbage. Peel and julienne the carrot. Thinly slice the scallions.
In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrot, and scallions.
Toast the almond slices in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Add the toasted almond slices and sesame seeds to the salad bowl.
In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dressing.
Pour the dressing over the salad and toss well to combine.
Add the cooked chicken on top of the salad and give it a gentle toss to distribute.
Serve immediately or chill in the refrigerator for 15-20 minutes for a slightly more blended flavor.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 28.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 37.0 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2429 mg | 52% | |
*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.
