This crisp chicken salad is filling and can be made with any kind of chicken cut to suit your own taste. In this recipe, Napa cabbage pairs perfectly with a tangy dressing and crunchy almonds… delicious!
Ingredients (for 2)
- 2 cups napa cabbage
- 1/2 chicken breast
- 1/4 cup almonds
- 1 tsp sesame seeds
- 1/2 scallion
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1/4 tsp ginger
- 1/2 garlic clove
- 1/2 tbsp lemon juice
- salt & black pepper
Directions
- Put garlic (crushed), soy sauce, lemon juice, ginger and oil in a small bowl, and whisk to combine
- Cube or slice chicken and season with pepper and salt
- Heat oil in skillet and cook chicken until golden and thoroughly cooked; remove from flame and put aside
- Slice cabbage finely, use hands to separate strands and put into a large bowl
- Add chicken to cabbage along with dressing and diced scallions
- Toss and top with almonds and sesame seeds
Tips from the Chef
- Be sure to add the dressing to the salad right before serving so the cabbage does not become soggy
Cambooza 