Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 8 cups coleslaw mix (shredded cabbage and carrots)
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 1/2 cup snow peas or snap peas, sliced
- 1/4 cup chopped cilantro
- 1/4 cup sesame seeds, toasted
- For the dressing: 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 Tbsp fresh ginger minced, 3 cloves garlic minced, 2 Tbsp honey, 2 Tbsp sesame oil, 1 Tbsp olive oil, 1/4 tsp black pepper, 1/4 tsp red pepper flakes
Instructions
- Prepare the dressing: In a bowl or jar, whisk together soy sauce, rice vinegar, minced ginger, garlic, honey, sesame seeds, black pepper, red pepper flakes, sesame oil, and olive oil until well combined.
- Grill the chicken: Season chicken breasts with salt and pepper. Grill over medium-high heat (350-375°F) for 5-6 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice.
- Assemble the salad: In a large bowl, combine coleslaw mix, sliced red pepper, snow peas, green onions, cilantro, and sliced chicken. Drizzle with dressing and toss to coat. Garnish with extra sesame seeds and serve immediately.
Notes
For best texture, dress the salad just before serving to avoid sogginess. Use rotisserie chicken for a quicker prep time. Add mandarin oranges or sliced almonds for extra crunch and sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Salad
- Cuisine: Asian-inspired
Nutrition
- Calories: 420
- Sugar: 15g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg