Prep
20 minutesCook
10 minutesReady In
30 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 2 boneless, skinless chicken breasts | |
| 2 cups mixed salad greens | |
| 1/2 cup shredded red cabbage | |
| 1/2 cup shredded carrots | |
| 1/4 cup chopped green onions | |
| 1/4 cup chopped fresh cilantro | |
| 1/4 cup cashews, chopped | |
| For the Soy-Ginger Dressing: | |
| 3 tablespoons soy sauce | |
| 1 tablespoon rice vinegar | |
| 1 tablespoon honey | |
| 1 teaspoon grated fresh ginger | |
| 1 clove garlic, minced | |
| 2 tablespoons sesame oil |
| 1. | In a medium bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil to make the dressing. Set aside. |
| 2. | Heat a grill pan or skillet over medium-high heat. Season the chicken breasts with salt and pepper, then grill or pan-sear for about 5-6 minutes per side, or until cooked through. Remove from heat and let cool slightly before slicing into strips. |
| 3. | In a large salad bowl, combine the mixed greens, shredded cabbage, shredded carrots, chopped green onions, and chopped fresh cilantro. |
| 4. | Add the sliced chicken to the salad bowl, then drizzle with the soy-ginger dressing. Toss well to combine. |
| 5. | Sprinkle the chopped cashews over the top of the salad. |
| 6. | Serve immediately and enjoy! |
Subscribe
0 Comments