Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 head of romaine lettuce, chopped
- 1 cup shredded cabbage (purple or green)
- 1 cup shredded carrots
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey or maple syrup
- 1/4 cup olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and cook the chicken for 5-7 minutes per side, or until cooked through. Let the chicken rest for 5 minutes before slicing into thin strips.
- In a large bowl, combine the lettuce, cabbage, carrots, red onion, cilantro, and mint.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, olive oil, sesame oil, ginger, and garlic.
- Add the chicken strips to the salad and pour the dressing over the top. Toss to combine.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15 g
- Carbohydrates: 25 g
- Protein: 35 g
Dish Characteristics:
- Light and refreshing
- Crunchy and flavorful
- Asian-inspired flavors with a touch of sweetness
User Comments:
- "This salad is so delicious and easy to make. The Asian flavors are perfect, and it's a great way to get my vegetables in."
- "I love how this salad is so customizable. I add extra vegetables, and sometimes I even add roasted peanuts for a bit of crunch."
- "This is my go-to salad for summer potlucks and barbecues. It's always a crowd-pleaser."
Special Precautions and Tips:
- If you can't find toasted sesame oil, you can substitute regular sesame oil.
- For a spicier salad, add a pinch of red pepper flakes to the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
