Description
These Chicken & Cabbage Salad Bowls with Sesame Dressing offer a vibrant, crunchy meal filled with fresh vegetables and tender seasoned chicken. Topped with a flavorful homemade sesame dressing, this Asian-inspired salad is perfect for a healthy lunch, quick dinner, or convenient meal prep.
Ingredients
For the Salad Bowls:
- 1 lb boneless, skinless chicken breasts
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large carrot, shredded
- 1 cucumber, thinly sliced
- 2 green onions, sliced
- ½ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons sesame seeds
For the Sesame Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1–2 tablespoons warm water, as needed
Instructions
- Season the Chicken: Pat the chicken breasts dry and sprinkle with garlic powder, ground ginger, paprika, salt, and black pepper to evenly coat them with flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Place the chicken in the skillet and cook for 6–8 minutes on each side, depending on thickness, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices, then slice it thinly against the grain.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, olive oil, grated ginger, and minced garlic. Gradually add warm water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
- Combine Vegetables: In a large bowl, toss together the shredded green cabbage, red cabbage, shredded carrot, cucumber slices, green onions, and chopped cilantro evenly.
- Assemble Bowls: Divide the cabbage and vegetable mixture evenly among four serving bowls.
- Add Chicken and Dressing: Top each bowl with sliced chicken, drizzle with the prepared sesame dressing, and sprinkle sesame seeds over the top.
- Toss and Serve: Gently toss the contents of each bowl to coat everything evenly with the dressing and serve immediately for best freshness and crunch.
Notes
- Use rotisserie chicken to save cooking time.
- Add edamame, avocado, or chopped peanuts for extra flavor and texture.
- Substitute tamari or coconut aminos for soy sauce if a gluten-free option is desired.
- For added crunch, include crispy wonton strips or toasted almonds.
- Keep the sesame dressing separate when preparing the salad bowls ahead to avoid sogginess.
- Store cooked chicken and vegetables in airtight containers in the refrigerator for up to 3–4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Salad Bowls, Healthy Recipes, Meal Prep
- Method: Stovetop
- Cuisine: Asian-Inspired
