Description
A fresh and vibrant dish featuring crunchy vegetables and juicy chicken, all tossed in a tangy dressing—perfect for a light meal any day!
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 3 cups green cabbage, finely chopped
- 1 cup carrots, shredded
- 1 bell pepper, sliced thinly
- ½ cup fresh cilantro, chopped
- 3 tablespoons sesame oil
- ¼ cup low-sodium soy sauce (or coconut aminos)
- Juice of 1 lime
- ¼ cup crushed peanuts (optional)
Instructions
- Cook the Chicken: Grill or poach chicken until it reaches an internal temperature of 165°F (75°C). Allow to cool before slicing.
- Prep the Veggies: Finely chop cabbage, shred carrots, and slice bell pepper.
- Combine Ingredients: In a large bowl, mix all vegetables and cilantro together before adding the sliced chicken.
- Make the Dressing: In a small bowl, whisk together sesame oil, soy sauce (or coconut aminos), and lime juice. Adjust seasoning to taste.
- Toss Salad: Pour dressing over salad mixture and toss gently until well coated.
- Serve: If desired, sprinkle crushed peanuts on top and enjoy fresh or chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Poaching
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg