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Sesame Chicken Cabbage Crunch Salad

Indulge in the vibrant flavors of Sesame Chicken Cabbage Crunch Salad, a perfect blend of succulent chicken, crisp vegetables, and a tangy sesame dressing. This delightful salad is not just a meal; it’s an experience that brightens any occasion. Whether served at summer barbecues or cozy family dinners, each bite promises to create joyful memories. Easy to prepare, this dish is versatile enough to be enjoyed as a main course or a side, making it an ideal addition to your culinary repertoire.

  • Total Time: 40 minutes
  • Yield: Serves approximately 4

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • ½ head green cabbage, shredded
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 cup shredded carrots
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar (unseasoned)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey or maple syrup
  • 2 tbsp toasted sesame seeds (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Place chicken breasts on a parchment-lined baking sheet. Brush with sesame oil and season with salt and pepper.
  2. Bake the chicken for about 20-25 minutes until cooked through and golden brown. Let cool before slicing into bite-sized pieces.
  3. While the chicken bakes, chop the cabbage into thin strips and dice the bell pepper and cucumber. Shred carrots if not pre-shredded.
  4. In a bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey until smooth.
  5. In a large bowl, combine sliced chicken with chopped veggies. Pour dressing over and mix well.
  6. Serve salad in bowls and garnish with toasted sesame seeds for an added crunch.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (approximately 250g)
  • Calories: 350
  • Sugar: 7g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: - Customize your salad by adding seasonal vegetables like snap peas or swapping proteins for turkey or tofu. - Store leftovers in an airtight container for up to three days; keep dressing separate until serving to maintain freshness.

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