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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Season the chicken breasts with salt and pepper on both sides.

Step 2

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.

Step 3

While the chicken is cooking, finely shred the green and red cabbage. Peel and julienne the carrot. Thinly slice the scallions.

Step 4

In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrot, and scallions.

Step 5

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.

Step 6

In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dressing.

Step 7

Pour the dressing over the salad and toss well to combine.

Step 8

Add the cooked chicken on top of the salad and give it a gentle toss to distribute.

Step 9

Serve immediately or chill in the refrigerator for 15-20 minutes for a slightly more blended flavor.

Nutrition Facts

Serving size	(981.5g)

Amount per serving	% Daily Value*
Calories	1367.5

Total Fat 87.6g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 28.0g
Cholesterol 206.4mg	0%
Sodium 4449.4mg	0%
Total Carbohydrate 72.1g	0%
Dietary Fiber 22.8g	0%
Total Sugars 37.0g
Protein 92.3g	0%

Vitamin D 0IU	0%
Calcium 443.2mg	0%
Iron 8.7mg	0%
Potassium 2428.9mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 25.5%

Carbs: 19.9%