Description
A protein-packed Asian chicken salad with tender grilled chicken, crisp cabbage, and julienned carrots tossed in a zesty soy-ginger dressing. Light yet flavorful, this quick 35-minute recipe avoids heavy fats for a nutritious, satisfying meal serving four.
Ingredients
2 (6 oz each) skinless chicken breasts
1 medium head green cabbage
3 large carrots
1 cup julienned carrots (pre-shredded)
3 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tsp minced ginger
1 tbsp vegetable oil
1 small red onion
1 cup thinly sliced radishes (optional)
Instructions
Season chicken breasts with salt and pepper on both sides
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering
Add chicken and cook 5-6 minutes per side or until golden and cooked through
Transfer to plate, let rest 5 minutes then thinly slice against grain
Cut cabbage in half, core out then thinly slice into ribbons
Peel carrots, trim ends then julienne using peeler or spiralizer
Thinly slice red onion and radishes on mandoline for even texture
In a small bowl, whisk soy sauce, rice vinegar, ginger, and 1 tsp oil
Pour dressing over cabbage and vegetable mixture, toss to coat
Add cooked chicken and gently combine
Notes
Use tamari for gluten-free version
Balsamic vinegar reduces tang; rice vinegar is recommended
Pre-shredded carrots cut prep time in half
Radishes are optional but enhance crunch
Adjust soy sauce to taste
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 290
- Sugar: 1g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg