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Chicken Coleslaw Salad with Ginger Sesame Dressing

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A vibrant and healthy Chicken Coleslaw Salad with a flavorful Ginger Sesame Dressing, featuring tender grilled chicken, crisp cabbage, and a tangy dressing, perfect for lunch or as a side dish.

Ingredients

2 boneless, skinless chicken breasts

4 cups shredded cabbage (green and purple cabbage)

1 large carrot, julienned or shredded

1/2 red bell pepper, thinly sliced

1/4 cup cilantro, chopped

1 tablespoon sesame seeds (optional)

For the dressing:

3 tablespoons sesame oil

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 teaspoon lime juice

Salt and pepper to taste

Instructions

  1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, and grill for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing it thinly.
  2. While the chicken is cooking, prepare the vegetables. In a large mixing bowl, combine the shredded cabbage, julienned carrot, red bell pepper, and chopped cilantro. Toss the ingredients together to mix evenly.
  3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, garlic, lime juice, salt, and pepper to make the dressing. Adjust the seasoning to taste if necessary.
  4. Pour the dressing over the coleslaw mixture and toss until everything is well-coated.
  5. Add the sliced chicken on top of the salad and garnish with sesame seeds if desired.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy.
  • Reheating: If you have leftover chicken, you can reheat it gently in the microwave or on the stovetop. However, the salad is best enjoyed fresh.
  • Grilled Shrimp: Swap the grilled chicken for grilled shrimp for a seafood twist.
  • For a vegetarian option, replace the chicken with grilled or sautéed tofu.
  • Add crunchy elements like chopped peanuts, almonds, or cashews for extra texture.
  • Make it spicy by adding red pepper flakes or a splash of sriracha to the dressing.
  • Serve the salad over soba noodles for a more filling meal.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-coleslaw-salad-with-ginger-sesame-dressing/