Ginger-Sesame Chicken Salad
Pre-cooked chicken tossed with crunchy shredded green cabbage, sliced cucumber, green onions, and toasted almonds in a mild ginger-tamari vinaigrette.
- Prep: 15 min
- Total: 15 min
- Servings: 4
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $4.10/serving
Dietary
- Gluten-Free
- Dairy-Free
- Egg-Free
- Low-Carb
- Low-Calorie
- Low-Fat
- Low-Saturated-Fat
Tags
- no-cook
- quick
- healthy
- fresh
- savory
- tangy
Ingredients
- 1 pound cooked chicken breast (boneless, skinless, shredded)
- 6 cup green cabbage (shredded)
- 2 cucumbers (medium, thinly sliced)
- 0.5 cup green onions (sliced)
- 0.25 cup sliced almonds (toasted)
- 2 tablespoon gluten-free tamari
- 1 tablespoon toasted sesame oil
- 2 tablespoon rice vinegar (unseasoned)
- 1 teaspoon fresh ginger (peeled, grated)
Instructions
- Whisk gluten-free tamari, toasted sesame oil, rice vinegar, and grated fresh ginger together in a small mixing bowl.
- In a large salad bowl, combine shredded green cabbage, sliced cucumber, green onions, and shredded cooked chicken breast.
- Pour the ginger dressing over the salad and toss well to coat all ingredients evenly.
- Divide among 4 bowls and top with toasted sliced almonds before serving.
Notes
Pre-shredded coleslaw mix cabbage saves even more time during preparation.
Nutrition (per serving)
- Calories: 275
- Protein: 29.6 g
- Carbohydrates: 20.7 g
- Fat: 9.3 g
- Fiber: 3.6 g
- Sodium: 1164 mg
- Saturated Fat: 1.4 g
- Sugar: 10.1 g
- Cholesterol: 73 mg