Name: Sesame ginger chicken salad
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp avocado oil; 3.5 oz green cabbage, thinly sliced; 3/4 medium carrot, shredded; 2 oz cucumber, sliced into half-moons; 1 green onion, thinly sliced; 1 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp honey; 1 tbsp fresh ginger, grated; 1 clove garlic, minced; 1/3 cup cilantro, chopped

Nutrition

Per serving

409 calories

Protein: 49g; 47% of calories
Carbs: 25g; 24% of calories
Fat: 13g; 29% of calories

Instructions

Prep 20 min · Cook 0 min

In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
Add the cabbage, shredded carrot, cucumber, and the white and light green parts of the green onion to the bowl with the dressing. Toss well to coat and set aside.
Season the chicken breast with salt and black pepper. Heat the avocado oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more. Done when deep golden and opaque in the center, 165°F.
Let the chicken rest for 2 minutes, then slice into strips. Transfer the dressed salad to a plate, top with the chicken slices, and garnish with cilantro and the remaining dark green onion slices.

Nutrition

Ingredients

Instructions

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