Name: Shredded cabbage salad with carrots
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, thinly sliced; 5 oz green cabbage, shredded; 1 1/4 medium carrots, grated; 1 green onions, thinly sliced; 2 tsp extra virgin olive oil; 1 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 tsp low sodium soy sauce; 3/4 tsp honey; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

437 calories

Protein: 55g; 49% of calories
Carbs: 26g; 23% of calories
Fat: 14g; 27% of calories

Instructions

Prep 20 min · Cook 0 min

Heat half the olive oil in a 12-inch skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook for 4 to 5 minutes, stirring occasionally, until cooked through. Done when opaque in the center, 165°F.
In a large mixing bowl, whisk together the remaining olive oil, rice vinegar, grated ginger, soy sauce, and honey until well combined.
Add the shredded cabbage, grated carrots, sliced green onions, and the warm cooked chicken to the bowl with the dressing. Toss thoroughly to coat all ingredients.

Nutrition

Ingredients

Instructions

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