Asian Chicken Salad

Experience a symphony of textures and flavors with this nutrient-dense Asian Chicken Salad, featuring a metabolism-boosting ginger-sesame vinaigrette and an abundance of insulin-friendly cruciferous vegetables.

Ingredients

• 4 cups napa cabbage, finely chopped
• 2 cups red cabbage, shredded (high in antioxidants)
• 1/2 cup shredded carrots
• 1/2 cup snap peas
• 1/3 cup baby corn
• 1/3 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 4 green onions, chopped
• 1/2 cup fresh cilantro, chopped
• 2 lean chicken breasts, pounded to uniform thickness
• Salt and pepper, to taste

Ginger-Sesame Vinaigrette

• 2 Tbsp rice vinegar
• 1 Tbsp reduced sodium soy sauce (or coconut aminos)
• 1 clove fresh garlic, minced
• 1 Tbsp raw honey
• 1 Tbsp fresh ginger, peeled and minced
• 1/4 tsp toasted sesame oil
• 3 Tbsp extra virgin olive oil

Instructions

1. Prepare the Vegetable Base: In a large salad bowl, combine the napa cabbage, red cabbage, carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions, and cilantro.
2. Whisk the Dressing: Using a high-speed blender or food processor, combine the rice vinegar, soy sauce, garlic, honey, and fresh ginger. While the motor is running, slowly drizzle in the olive oil until the mixture is creamy and emulsified.
3. Marinate the Protein: Pound the chicken breasts to an even thickness. Place them in a container and coat with 2 tablespoons of the prepared dressing. Let marinate for 30
4. Grill: Heat a grill pan over medium-high heat. Season the chicken with a touch of salt and pepper and cook for 4
5. Rest and Slice: Transfer the chicken to a cutting board and allow it to rest for 15 minutes to lock in the juices before slicing into strips.
6. Toss and Serve: Add the sliced chicken to the salad and drizzle with the remaining dressing. Toss well to ensure every vegetable is coated in the ginger-sesame goodness.