This Asian Chicken and Cabbage Salad takes less than 30 minutes to make and is perfect for meal prepping! It has the perfect combo of juicy tender chicken mixed with crunchy cabbage and a homemade dressing that ties it all together!
I have been living on salads all summer long. When it’s super hot out I just don’t always feel like eating a big heavy meal.
Now don’t get me wrong, this salad is definitely filling and totally satisfying, but it will leave you feeling light after eating.
In other words, you won’t feel like lump and have to lay down on the couch after noshing on this.
For the salad dressing I whipped together some Rice Vinegar, Sesame Oil, Tamari, Lime Juice, Garlic, Ginger, and Black Pepper.
Then I sprinkled some Sea Salt and Pepper over the Chicken. Heated up some Coconut Oil in a large skillet and cooked Chicken about 8-10 minutes. Let the Chicken cool then chop or shred it up.
Now cooking time will depend on the size of your Chicken Breasts. I buy the Organic Chicken which runs on the smaller side so it takes less time to cook.
You could also save time by buying a Rotisserie Chicken and cutting it up. Totally up to you!
In a large bowl add in the Cabbage, Carrots, Red Onion, and Chicken. Pour Dressing over and mix well so everything is coated.
Top with Cashews if desired and proceed to chow down on total deliciousness!
I found this was also a great meal prep if you wanted to make this ahead and keep it in the fridge. The flavor intensifies and the Cabbage still stays nice and crunchy! Just don’t add the Cashews until you’re ready to eat because the Cashews will get soggy.
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Asian Chicken and Cabbage Salad
Ingredients
- 2 Tbs Coconut Oil
- 1 1/2 lbs Boneless Skinless Chicken Breasts
- Sea Salt
- Black Pepper
- 1/2 head Red Cabbage thinly sliced
- 1/2 head Green Cabbage thinly slices
- 5 oz Shredded Carrots
- 1/2 cup Red Onions finely chopped
- Cashews for topping
For the Dressing:
- 1 tsp Rice Vinegar
- 3 Tbs Sesame Oil
- 1 Tbs Tamari or gluten free Soy Sauce
- Juice from 1 Lime about 2-3 Tbs
- 1 Clove Minced Garlic
- 1 Thumb of Ginger peeled and grated
- 1/2 tsp Black Pepper
Instructions
- In a large skillet add Coconut Oil and heat over med/high heat
- Sprinkle both sides of Chicken Breasts with Sea Salt and Pepper
- When oil is shimmering add Chicken to the skillet
- Cook 8-10 minutes or until it’s cooked all the way through, turning over half way
- When Chicken is cool, chop it into bite size pieces
- Mix all the ingredients for the dressing in a small bowl and set aside
- In a large bowl add Cabbage, Carrots, Red Onion, and Chicken
- Pour dressing over it and mix well
- Top with Cashews and serve
- Enjoy!
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