Crisp cabbage, tender sesame chicken, and zesty dressing combine in a vibrant, refreshing crunchy salad.
# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), 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, optional
→ Dressing
15 - 3 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 2 tablespoons toasted sesame oil
18 - 1 tablespoon honey
19 - 1 tablespoon fresh lime juice
20 - 1 teaspoon freshly grated ginger
21 - 1 garlic clove, minced
22 - 1/2 teaspoon chili flakes, optional
# Directions:
01 - In a medium mixing bowl, thoroughly combine sliced chicken with soy sauce, sesame oil, cornstarch, and garlic powder. Allow to marinate for 10 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until firm and golden brown. Sprinkle with toasted sesame seeds, remove from heat, and let cool briefly.
03 - In a large salad bowl, combine napa cabbage, red cabbage, carrot, red bell pepper, green onions, chopped 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 homogenous.
05 - Add the cooked chicken to the vegetable mixture, pour the dressing over, and toss thoroughly until all ingredients are evenly coated.
06 - Serve immediately, garnished with additional sesame seeds or cilantro if desired.
