Crunchy Cabbage Chicken Salad
This crunchy Asian salad makes for a beautiful side dish or as the star of the table! It can also be prepped easily in advance.
Ingredients
Salad
KOL Foods Chicken Breast Fillet – 2 lbs, cooked to your preference (I chose air fryer)
Napa Cabbage – 6 cups finely shredded
Scallions – 1 bunch, thinly sliced
Carrots – 1 cup, grated
Bell pepper – diced
Avocado – cubed
Roasted peanuts or almonds – ¼ cup, chopped
Dressing
¼ cup soy sauce
¼ cup unseasoned rice vinegar
¼ cup peanut oil
¼ cup honey
2 tbsp sesame oil
1 tsp ginger, minced
1 tsp garlic, minced
Directions
- Prepare your chicken breast fillet however you would like. I chose to do mine in the air fryer at 400 degrees for about 15 minutes, until the internal temp reached 165 degrees.
- Make your dressing by combining all ingredients in a mason jar and shaking to mix.
- Then, prep your salad ingredients, everything except for the nuts and avocado, and set aside in a large bowl.
- When your chicken is done cooking and resting, cube it and put in a small bowl with half of the dressing. Mix to coat the chicken and set aside to marinate.
- Dress your salad lightly and toss.
- Prep your peanuts or almonds by crushing and chopping.
- Cube your avocado.
- Add the chicken and avocado into your salad and toss. Add more dressing to your liking.
- Serve into bowls and top with your crushed peanuts or almonds.
- Enjoy!
*Note – if preparing ahead, add avocado and nuts later. Keep chicken separate from greens to avoid sogginess.