Description
A delightful dish combining fresh vegetables with savory marinated chicken, perfect for a healthy meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup low sodium soy sauce or coconut aminos
- 3 cloves garlic, minced
- 2 tablespoons brown sugar or coconut sugar
- 2 tablespoons tahini
- 1 tablespoon sesame oil (preferably toasted)
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 1/2 teaspoon red pepper flakes
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1/4 cup green onion, chopped
- 1/4 cup cilantro, chopped
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1 jalapeño, sliced
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/4 cup toasted sliced almonds
- 1/4 cup roasted cashews
- Extra cilantro for garnish
- Extra green onion for garnish
Instructions
- Marinate the chicken: In a bowl, combine soy sauce or coconut aminos, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes. Add chicken breasts and marinate for at least 30 minutes.
- Cook the chicken: Preheat grill or skillet over medium heat. Cook chicken for 6-7 minutes per side until golden brown. Let rest before slicing.
- Prepare the salad: In a large bowl, combine green cabbage, red cabbage, green onion, cilantro, carrots, red bell pepper, and jalapeño. Toss gently.
- Make the dressing: In a small bowl, whisk together sesame oil, olive oil, soy sauce or coconut aminos, rice vinegar, maple syrup, garlic, and ginger. Optionally add tahini or cashew butter for a creamier texture.
- Assemble: Slice the chicken and place on top of the salad. Drizzle with dressing and toss to combine.
- Serve: Top with toasted almonds, roasted cashews, sesame seeds, extra cilantro, green onion, and jalapeño slices.
Notes
Salad can be served cold or at room temperature. Adjust spice levels according to preference.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian