Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1/2 cup sliced bell peppers
- 1/4 cup sliced almonds
- 2 tablespoons sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, and bell peppers.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss until evenly coated.
- Sprinkle sliced almonds and sesame seeds on top.
- Serve immediately or chilled for 15 minutes before serving.
Notes
- Adjust the amount of soy sauce for saltiness to taste.
- Add chopped green onions for extra flavor.
- This salad can be prepared in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if cooking chicken initially)
- Method: Mix and toss
- Cuisine: Asian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg