The Honour System’s sweet and tangy sesame chicken salad is as simple as 1, 2, 3: make salad, make sauce and toss together! Cabbage, an antioxidant-rich cruciferous vegetable, provides a refreshing crunch in each bite — paired with a simple sesame dressing and roasted almonds, this salad is a keeper. If you’re strapped for time, use leftover chicken.
Sesame Chicken Salad
Ingredients
- 4 cups shredded savoy cabbage
- 2 cups shredded cooked chicken breast
- 1/3 cup chopped roasted almonds
- 1/4 cup sliced scallions
- 1/3 cup olive oil
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 2 tablespoons reduced-sodium soy sauce (certified gluten-free if necessary)
- 1 teaspoon toasted sesame oil
Directions
In a large bowl, combine the cabbage, chicken, almonds and scallions. Set aside.
In a small saucepan set over medium-low heat, stir together the olive oil, vinegar, sugar, soy sauce and sesame oil. Stir until the sugar dissolves and remove from heat. Pour over cabbage mixture, and toss well to coat.
Pour dressing over cabbage mixture, and toss well to coat.
Store leftovers in a sealed container in the fridge for up to a week.
Nutrition Information
Serves: 8 | Serving Size: 3/4 cup
Per serving: Calories: 197; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 30mg; Sodium: 170mg; Carbohydrate: 7g; Dietary Fiber: 2g; Sugar: 4g; Protein: 13g
Nutrition Bonus: Potassium: 210mg; Iron: 4%; Vitamin A: 8%; Vitamin C: 19%; Calcium: 3%
Photo courtesy of Sharon Rhodes. Original recipe published on The Honour System.
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