Asian Chicken and Cabbage Salad

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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!


  • 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 23 Tbs
  • 1 Clove Minced Garlic
  • 1 Thumb of Ginger peeled and grated
  • 1/2 tsp Black Pepper


  1. In a large skillet add Coconut Oil and heat over med/high heat
  2. Sprinkle both sides of Chicken Breasts with Sea Salt and Pepper
  3. When oil is shimmering add Chicken to the skillet
  4. Cook 8-10 minutes or until it’s cooked all the way through, turning over half way
  5. When Chicken is cool, chop it into bite size pieces
  6. Mix all the ingredients for the dressing in a small bowl and set aside
  7. In a large bowl add Cabbage, Carrots, Red Onion, and Chicken
  8. Pour dressing over it and mix well
  9. Top with Cashews and serve
  10. Enjoy!
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