Asian Chicken Salad with Ginger-Sesame Dressing
Serves: 4 Servings
  • 4 cups napa cabbage, chopped
  • 2 cups red cabbage, chopped
  • ½ cup shredded carrots
  • ½ cup snap peas
  • ⅓ cup baby corn
  • ⅓ cup bean sprouts
  • 1 red bell pepper, sliced
  • 4 green onions, chopped
  • ½ cup fresh cilantro, chopped
  • 2 chicken breasts, pounded out
  • Salt and pepper, to taste
For the dressing:
  • 2 Tbsp rice vinegar
  • 1 Tbsp reduced sodium soy sauce
  • 1 clove garlic
  • 1 Tbsp honey
  • 1 Tbsp fresh ginger, peeled and minced
  • ¼ tsp. toasted sesame oil
  • 3 Tbsp olive oil
  1. In a large bowl, combine cabbage, shredded carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions and fresh cilantro. Set aside.
  2. To make the dressing - Using a blender or food processor, combine rice vinegar, soy sauce, garlic clove, honey and fresh ginger and pulse to combine. With the motor running, slowly add the olive oil in a steady stream and continue blending until mixture is creamy.
  3. Using a meat pounder (or empty bottle), pound out the chicken breasts to a uniform thickness. Place chicken breasts in a plastic bag and add 2 tablespoons of the salad dressing. Make sure the chicken is completely coated and allow chicken to marinate for 30 minutes to an hour.
  4. To make the chicken - Pre-heat a grill pan or an outdoor grill on medium-high heat and add marinated chicken breasts. Sprinkle with a little salt and pepper and cook chicken about 4 to 5 minutes on each side until juices run clear. Transfer chicken to a cutting board and let rest for 15 minutes before cutting. This keeps them juicy!
  5. Add cut up chicken to the salad and toss with the dressing OR keep dressing in a jar and distribute salad with chicken to 4 individual containers for lunches that week. Enjoy!
Nutritional Information
Serving Size: 2 cups of salad, 2 Tbsp of dressing + ½ chicken breast • Calories: 307 • Fat: 12.2 g • Saturated Fat: 1.3 g • Carbs: 20.9 g • Fiber: 5.3 g • Protein: 26.6 g • Sugars: 10.1 g • WW Freestyle Points: 5
Recipe by Eat Yourself Skinny at