Description

This Sesame Chicken Cabbage Salad is a fresh, crunchy, and flavorful dish that combines tender shredded chicken with crisp cabbage, carrots, and a savory sesame-ginger dressing. It’s a perfect light meal or side, packed with protein and vibrant veggies, ideal for lunch, picnics, or meal prep.

Ingredients

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For the Salad

3 cups shredded cooked chicken (rotisserie or poached)
4 cups shredded green cabbage (about 1/2 medium head)
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup chopped scallions (green onions)
1/2 cup cilantro leaves, roughly chopped
1/4 cup sliced almonds
2 tablespoons toasted sesame seeds

For the Sesame Dressing

1/4 cup toasted sesame oil
2 tablespoons soy sauce (or tamari for gluten free)
2 tablespoons rice vinegar
1 tablespoon honey (or agave for vegan)
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 teaspoon Sriracha or chili-garlic sauce (optional)
Salt and pepper, to taste

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Instructions

Prepare the Chicken: Use cooked chicken breast (such as rotisserie or poached) and shred it into bite-sized pieces using two forks. Set aside in a large mixing bowl.
Chop the Vegetables: Shred the green and red cabbage finely, peel and grate the carrots, chop the scallions, and roughly chop the cilantro. Add all these vegetables to the bowl with the chicken along with almonds and sesame seeds.
Make the Sesame Dressing: In a small bowl or jar, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and Sriracha. Taste and season with salt and pepper as needed.
Combine and Toss: Pour the dressing over the salad ingredients. Toss thoroughly until everything is evenly coated and the dressing is well distributed.
Serve: Transfer the salad to a serving platter or individual bowls. Garnish with extra sesame seeds, almonds, and fresh cilantro, if desired. Serve immediately or chill for 15 minutes for flavors to meld.

Notes

You can use rotisserie chicken for convenience or poach chicken breasts for a lighter option.
For a vegetarian version, substitute with tofu or chickpeas instead of chicken.
If making ahead, store the salad and dressing separately and toss before serving to maintain crunch.
Make it gluten-free by using tamari instead of soy sauce.
Adjust the Sriracha to make it more or less spicy.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 6 g
Sodium: 560 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 26 g
Cholesterol: 65 mg