Lunch · East asian
East asian sesame chicken salad
Shredded chicken and crunchy cabbage in a nutty sesame and soy dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 280 g chicken breast, skinless
- 200 g green cabbage, shredded
- 1 medium carrot, julienned
- 2 green onions, sliced
- 1 tbsp peanut butter, natural
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp sesame seeds
Method
Poach the chicken breast in simmering water for 12 minutes until cooked through, then cool and shred.
Whisk the peanut butter, soy sauce, rice vinegar, sesame oil and honey until smooth.
Toss the cabbage and carrot with the dressing.
Add the shredded chicken and green onions and toss again.
Sprinkle with sesame seeds before serving.