Description
A vibrant salad bursting with flavors and textures, featuring shredded chicken, mixed greens, and a delightful sesame dressing.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 4 cups mixed salad greens
- 1 cup purple cabbage, thinly sliced
- 1 unit carrot, julienned
- 1 unit red bell pepper, sliced
- 0.5 cup edamame, shelled and cooked
- 0.25 cup green onions, chopped
- 0.25 cup toasted sesame seeds
- 0.25 cup cilantro, chopped
- 0.25 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, and garlic. Taste and adjust seasoning with salt and pepper if necessary. Set the dressing aside.
- In a large mixing bowl, combine the salad greens, purple cabbage, carrot, red bell pepper, edamame, and green onions. Toss lightly to mix.
- Add the shredded chicken atop the salad mixture.
- Drizzle the dressing generously over the salad and gently toss everything together until well coated.
- Sprinkle the toasted sesame seeds and chopped cilantro on top.
- Serve immediately for maximum freshness, or refrigerate for up to 30 minutes before serving.
Notes
Prep ingredients ahead of time and dress them just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 30mg