Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups chopped Napa cabbage
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1/2 cup sliced green onions
- 1/2 cup crispy chow mein noodles
- 2 tablespoons sesame seeds
- For Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
Instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, bell peppers, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, and sesame oil.
- Pour dressing over the salad and toss to combine thoroughly.
- Top with crispy chow mein noodles and sesame seeds just before serving.
Notes
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- For extra crunch, add chopped almonds or cashews.
- You can substitute grilled chicken for shredded cooked chicken for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (optional for chicken seasoning or noodles)
- Method: Stir-fry, Toss
- Cuisine: Asian
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg