Crunchy salad layered with sesame chicken, cabbage, and tangy Asian-inspired dressing for a fresh meal.
# What you'll need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon cornstarch
05 - 1 teaspoon garlic powder
06 - 1 teaspoon toasted sesame seeds
→ Salad
07 - 4 cups napa cabbage, finely shredded
08 - 1 cup red cabbage, finely shredded
09 - 1 large carrot, julienned
10 - 1 red bell pepper, thinly sliced
11 - 3 green onions, thinly sliced
12 - 1/2 cup fresh cilantro leaves, chopped
13 - 1/2 cup roasted cashews or sliced almonds
14 - 1/2 cup shelled edamame
→ Dressing
15 - 3 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 2 tablespoons toasted sesame oil
18 - 1 tablespoon honey
19 - 1 tablespoon lime juice
20 - 1 teaspoon freshly grated ginger
21 - 1 garlic clove, minced
22 - 1/2 teaspoon chili flakes
# Method:
01 - Combine chicken with soy sauce, sesame oil, cornstarch, and garlic powder in a medium bowl. Allow to marinate for 10 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and sauté for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Sprinkle with toasted sesame seeds, then remove from heat and let cool slightly.
03 - In a large salad bowl, combine napa cabbage, red cabbage, carrot, red bell pepper, green onions, cilantro, cashews or almonds, and edamame.
04 - In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, honey, lime juice, grated ginger, minced garlic, and chili flakes until smooth.
05 - Add the cooked chicken to the salad base. Drizzle with dressing and toss thoroughly to combine.
06 - Serve immediately, optionally garnished with additional sesame seeds or cilantro.
