Ingredients
4 thin boneless skinless chicken breasts
1 teaspoon olive oil 🫒
Salt and pepper to taste 🧂
2 cups purple cabbage, chopped 🥬
3 cups napa or savoy cabbage, chopped 🥬
1 cup shredded carrots 🥕
¼ cup almonds, sliced 🌰
1 tablespoon sesame seeds
2 tablespoons cilantro, chopped 🌿
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, finely minced 🌿
2 teaspoons honey 🍯
2 tablespoons sesame oil
Instructions
1️⃣ Heat a grill or grill pan over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with salt and pepper to taste. 🔥
2️⃣ Grill the chicken for 4-5 minutes on each side or until cooked through. 🍗
3️⃣ While the chicken is cooking, combine the purple cabbage, napa or savoy cabbage, and shredded carrots in a large bowl. 🥗
4️⃣ Cut the grilled chicken into 1-inch pieces and add them to the bowl with the vegetables. 🔪
5️⃣ In a small bowl, combine the soy sauce, rice vinegar, fresh ginger, honey, and sesame oil; whisk until well combined. Add salt and pepper to taste if desired. 🥣
6️⃣ Pour the dressing over the chicken and vegetables. Add the chopped cilantro and toss to coat evenly. 🌿
7️⃣ Sprinkle the sesame seeds and sliced almonds over the top of the salad. Serve immediately. 🌰
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300 Kcal