Ingredients
Skinless chicken breast (24 ounces)
Head of green cabbage, shredded (4 cups)
Carrots, shredded (1 cup)
Cilantro (2 tablespoons, chopped)
Green onions, thinly sliced (1/4 cup)
Olive oil (3 teaspoons)
Soy sauce (2 tablespoons)
Fresh ginger, grated (1 tablespoon)
Garlic, minced (1 teaspoon)
Toasted sesame seeds (1 teaspoon)
Honey (6 teaspoons)
Rice vinegar (2 tablespoons)
Lime juice (4 teaspoons)
Salt to taste
Pepper to taste
Instructions
Preheat oven to 200°F (93°C) or prepare a grill.
Marinate chicken breast in soy sauce, 1 tbsp honey, and 1 tsp lime juice for 15 minutes.
Cook chicken in olive oil until fully done (grill or oven), then slice into small pieces.
Toast sesame seeds in a pan for 1-2 minutes, then set aside.
In a large bowl, combine cabbage, carrots, and green onions.
Make the dressing by mixing soy sauce, 1 tbsp honey, rice vinegar, grated ginger, minced garlic, and remaining lime juice.
Toss the salad with cooked chicken and dressing.
Top with toasted sesame seeds and cilantro.
Adjust salt and pepper to taste.
Notes
Store in an airtight container for up to 2 days. The dressing may thicken—it’s normal. Substitute with any leftover cooked chicken for quicker prep.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 70mg