Ingredients
Salad
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1 chicken breast
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1 large carrot, peeled and thinly sliced
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1 head Napa cabbage, chopped
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½ cup red bell pepper, cut into ½-inch strips
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2 tablespoons chopped fresh cilantro
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2 teaspoons toasted sesame seeds
Sesame-Ginger Dressing
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½ teaspoon sesame oil
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1 tablespoon soy sauce or liquid aminos
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½ teaspoon minced ginger
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1 tablespoon rice vinegar
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1 tablespoon almond butter
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1 tablespoon mayonnaise or vegan mayonnaise
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2 tablespoons oil
Instructions
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Cook the chicken. Place the chicken breast in a steamer over boiling water and cook for about 8 minutes, or until fully cooked. Cooking time will vary with thickness; the chicken should reach an internal temperature of 165°F. Let it cool, then cut into bite-size pieces. Alternatively, use leftover cooked chicken or rotisserie chicken.
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Prepare the salad. In a large bowl, combine the chicken, carrot, Napa cabbage, red bell pepper, cilantro, and toasted sesame seeds.
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Make the dressing. Add the sesame oil, soy sauce or liquid aminos, ginger, rice vinegar, almond butter, mayonnaise, and oil to a food processor. Pulse until smooth and well combined.
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Dress the salad. Pour the dressing over the salad and toss until the ingredients are evenly coated.
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Serve. Enjoy immediately for maximum crunch, or refrigerate briefly to let the flavors come together.
Notes
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Use leftover chicken: Rotisserie or previously cooked chicken makes this recipe especially quick.
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Keep the cabbage crisp: Add the dressing shortly before serving to prevent the vegetables from becoming soggy.
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Adjust the dressing: Add a little water if the dressing is too thick, or extra rice vinegar for a tangier flavor.
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Slice vegetables evenly: Thin, uniform pieces make the salad easier to eat and distribute the dressing more evenly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Chinese
