Sweet N Sour Chicken Slaw
Transform your salad game with this vibrant Sweet N Sour Chicken Slaw, a fusion of fresh, crunchy veggies and tender, golden-browned chicken tossed in a tangy-sweet dressing. Featuring a medley of shredded green and purple cabbage, julienned carrots, and crisp red bell peppers, all enhanced by the herby brightness of cilantro and green onions, this slaw is as flavorful as it is colorful. The zesty dressing, made with rice vinegar, soy sauce, honey, and a hint of lime, perfectly balances sweet and sour notes, while sesame oil, garlic, and ginger add irresistible umami depth. Finished with a sprinkle of sesame seeds, this quick and easy recipe is perfect for weeknight dinners or as a crowd-pleasing dish at potlucks. Ready in just 35 minutes, this slaw is a satisfying, bold-flavored meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cups Shredded green cabbage
- 2 cups Shredded purple cabbage
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Fresh cilantro, chopped
- 2 stalks Green onions, thinly sliced
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 tablespoon Sesame seeds
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes. Slice into thin strips.
In a large bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, red bell pepper, chopped cilantro, and green onions.
In a small mixing bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and minced garlic to make the sweet and sour dressing.
Pour the dressing over the cabbage mixture and toss well to coat evenly.
Add the sliced chicken to the slaw and gently mix to combine.
Sprinkle sesame seeds over the top for garnish.
Serve immediately or refrigerate for 30 minutes to let the flavors meld together before serving. Enjoy!
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 58.9 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2686 mg | 57% | |
*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.
