Chicken Asian Salad with Ginger-Sesame Dressing

This sweet and crunchy Asian Chicken Salad with Ginger-Sesame Dressing is deliciously filling, packed full of fresh veggies and has TONS of flavor!

Have you ever had one of those staple go-to salads that are just SO satisfying you can make them each week for lunches and never get sick of them??

Maybe it is the combination of cabbage and cilantro mixed with crunchy carrots, bell peppers and snap peas all tossed in a satisfying ginger sesame vinaigrette that has me so completely addicted, but whatever the case, this salad is pretty bangin. A cook usually like to make a big batch of this dressing to keep on hand in the fridge because, trust me, it is THAT good, and A cook even like t

What goes in

• 4 cups napa cabbage, chopped
• 2 cups red cabbage, chopped
• 1/2 cup shredded carrots
• 1/2 cup snap peas
• 1/3 cup baby corn
• 1/3 cup bean sprouts
• 1 red bell pepper, sliced
• 4 green onions, chopped
• 1/2 cup fresh cilantro, chopped
• 2 chicken breasts, pounded out
• Salt and pepper, to taste
• 2 tablespoons rice vinegar
• 1 tablespoon reduced sodium soy sauce
• 1 clove garlic
• 1 tablespoon honey
• 1 tablespoon fresh ginger, peeled and minced
• 1/4 teaspoon. toasted sesame oil
• 3 tablespoons olive oil

How it comes together

1. Use a wide bowl, combine cabbage, shredded carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions and fresh cilantro. Hold nearby.
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 silky.
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 a lively burner 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!