Description
A vibrant salad featuring crunchy cabbage, tender chicken, and a creamy peanut dressing that brings crisp textures and bright flavors together.
Ingredients
Scale
- 2 cups cooked chicken, shredded (about 280 g)
- 1 cup edamame, shelled (about 155 g; cooked)
- 2 cups mixed greens (about 60–80 g)
- 1 cup cabbage, shredded (about 89 g)
- 1 red bell pepper, sliced (about 150 g)
- 1 carrot, grated (about 61 g)
- 1/4 cup green onions, sliced (about 25 g)
- 1/4 cup sesame seeds (about 36 g)
- 1/4 cup peanut butter (about 64 g)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked chicken, edamame, mixed greens, shredded cabbage, sliced red bell pepper, grated carrot, and green onions.
- In a smaller bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth.
- Pour the dressing over the salad and toss to combine, ensuring the dressing coats all ingredients evenly.
- Top with sesame seeds and gently toss once more.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 3–4 days for meal prep.
Notes
Use cooked chicken for convenience and consider adding toasted sesame seeds just before serving for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5g
- Sodium: 575mg
- Fat: 20.5g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19.5g
- Fiber: 6.1g
- Protein: 33g
- Cholesterol: 75mg