Description

A vibrant Asian chicken salad with sticky-glazed caramelized chicken layered over shredded cabbage, carrots, cucumber, and green onions, finished with crunchy peanuts, sesame seeds, and fresh cilantro—a healthy 30-minute meal!

Ingredients

2 large chicken breasts

2 tbsp (30 ml) soy sauce (for chicken)

2 tbsp (30 ml) honey (for chicken)

1 tbsp (15 ml) rice vinegar (for chicken)

1 tsp garlic, minced

1 tsp ginger, grated

1 tbsp (15 ml) olive oil

2 cups (150 g) shredded cabbage

1 cup (80 g) shredded carrots

1 cucumber, thinly sliced

2 green onions, chopped

¼ cup (30 g) chopped peanuts

1 tbsp sesame seeds

2 tbsp (30 ml) soy sauce (for dressing)

1 tbsp (15 ml) honey (for dressing)

1 tbsp (15 ml) rice vinegar (for dressing)

1 tsp sesame oil

Fresh cilantro, to garnish

Extra sesame seeds, to garnish

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Instructions

1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Add the chicken breasts, turning to coat. Marinate for at least 20 minutes (or up to 4 hours in the fridge).

2. While the chicken marinates, shred the cabbage and carrots, thinly slice the cucumber, chop the green onions, and roughly chop the peanuts.

3. In a small bowl, whisk together the dressing ingredients: soy sauce, honey, rice vinegar, and sesame oil. Set aside.

4. Heat olive oil in a non-stick or cast-iron skillet over medium heat. Place the chicken in the pan (reserve the marinade) and cook for 5–6 minutes per side until golden, caramelized, and fully cooked through.

5. Pour the reserved marinade into the pan and cook for 1–2 minutes, turning the chicken to coat, until the sauce thickens into a sticky glaze. Remove from heat and let rest for 2–3 minutes.

6. Slice the chicken against the grain into thin strips.

7. In a large salad bowl, combine the shredded cabbage, carrots, cucumber, and green onions.

8. Pour the dressing over the salad and toss thoroughly until every piece is glossy and coated.

9. Transfer to a serving platter and fan the sliced sticky-glazed chicken across the top. Drizzle any remaining pan glaze over everything.

10. Sprinkle generously with chopped peanuts and sesame seeds. Garnish with fresh cilantro and extra sesame seeds. Serve immediately.

Notes

Use fresh garlic and ginger for the brightest, most authentic flavor.

Marinate the chicken at least 20 minutes; longer is better.

Dress the salad just before serving for maximum crunch.

Slice chicken against the grain for the most tender bites.

For gluten-free, swap soy sauce for tamari or coconut aminos.

Great for meal prep—store components separately for up to 4 days.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Salad / Main / Dinner
Method: Pan-Searing
Cuisine: Asian-inspired