Description
Indulge in this vibrant Asian chicken salad, where crunchy vegetables and tender chicken unite under a zesty dressing.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (cooked, glazed, and sliced into strips)
- 4 cups Romaine lettuce hearts, chopped
- 2 cups purple (red) cabbage, finely shredded
- 1 cup matchstick carrots
- 1 cup sweet corn kernels (canned, fresh, or thawed)
- 1/2 cup fresh cilantro leaves, roughly chopped
- 3 green onions (scallions), thinly sliced
- 2 tbsp toasted white and black sesame seeds
- Sesame Ginger Vinaigrette:
- 3 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce (or tamari)
- 2 tbsp unseasoned rice vinegar
- 1 tbsp pure honey (or maple syrup)
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, minced
- 1 tbsp fresh lime juice
- Salt and freshly cracked black pepper to taste
Instructions
- Make dressing: In a small bowl or jar, whisk together toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and lime juice until emulsified. Season with salt and pepper.
- Prep chicken: Grill or pan-sear seasoned chicken breasts until golden and cooked through. Brush lightly with teriyaki glaze, rest for 5 minutes, and slice into strips.
- Toss salad: In a large salad bowl, combine Romaine lettuce, purple cabbage, carrots, sweet corn, and cilantro. Drizzle with half the dressing and toss gently.
- Garnish & serve: Arrange sliced glazed chicken over the salad. Drizzle with remaining dressing, garnish with scallions and toasted sesame seeds, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (290g)
- Calories: 350
- Sugar: 6g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg