4 cups napa cabbage, chopped
2 cups red cabbage, chopped
½ cup shredded carrots
½ cup snap peas
⅓ cup baby corn
⅓ cup bean sprouts
1 red bell pepper, sliced
4 green onions, chopped
½ cup fresh cilantro, chopped
2 chicken breasts, pounded out
Salt and pepper, to taste
For the dressing:2 Tbsp rice vinegar
1 Tbsp light soy sauce
1 clove garlic
1 Tbsp honey
1 Tbsp fresh ginger, peeled and minced
¼ tsp. toasted sesame oil
¼ cup olive oil
In a large bowl, combine cabbage, shredded carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions and fresh cilantro. Set aside.
To make the dressing – Using a blender or food processor, combine rice vinegar, soy sauce, garlic clove, honey and fresh ginger and pulse to combine. With the motor running, slowly add the olive oil in a steady stream and continue blending until mixture is creamy.
Using a meat pounder (or empty bottle), pound out the chicken breasts to a uniform thickness. Place chicken breasts in a plastic bag and add 2 tablespoons of the salad dressing. Make sure the chicken is completely coated and allow chicken to marinate for 30 minutes to an hour.
To make the chicken – Pre-heat a grill pan or an outdoor grill on medium-high heat and add marinated chicken breasts. Sprinkle with a little salt and pepper and cook chicken about 4 to 5 minutes on each side until juices run clear. Transfer chicken to a cutting board and let rest for 15 minutes before cutting. This keeps them juicy!
Add cut up chicken to the salad and toss with the dressing OR keep dressing in a jar and distribute salad with chicken to 4 individual containers for lunches that week. Enjoy!
Serving Size: 2 cups of salad, 2 Tbsp of dressing + ½ chicken breast • Calories: 282 • Fat: 16.2 g • Carbs: 18 g • Fiber: 3.8 g • Protein: 16.3 g