Description
A crunchy Asian-inspired salad with sesame chicken, fresh vegetables, and a creamy peanut dressing that works perfectly for meal prep.
Ingredients
Scale
- 1 pound chicken breast
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1–2 tablespoons brown sugar
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper, sliced
- 1/2 cup shelled edamame
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water
Instructions
- Cut the chicken into small cubes.
- Whisk together the chicken marinade ingredients and add the chicken.
- Prepare the vegetables and place them in a large bowl.
- Whisk together all dressing ingredients until smooth.
- Cook the chicken in a skillet until browned, then add remaining marinade.
- Cook until chicken reaches 165°F and sauce thickens.
- Let chicken cool slightly.
- Toss vegetables with dressing.
- Add chicken and mix well before serving.
Notes
- Swap vegetables based on preference.
- Substitute peanut butter with almond butter, sunflower butter, or tahini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 422
- Sugar: 19g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg