This salad is packed with protein, healthy carbs, and nutrients from all the raw cruciferous veggies. It’s fresh, crunchy, and acidic and leaves you feeling full but not stuffed. Feel free to substitute tempeh or tofu for chicken.
INGREDIENTS:
- 2 chicken breasts
- ½ head red cabbage shredded or thinly sliced
- ½ head of green cabbage shredded or thinly sliced
- 1 cup shredded carrots
- 3 Persian cucumbers thinly sliced
- 1 bunch of scallions, chopped
- 1 head cilantro, chopped
- 1 cup bean sprouts
- Shirataki or rice noodles (optional)
- Salt and pepper to taste
MISO MANDARIN VINAIGRETTE:
- 1 tbsp miso
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tbsp lime juice
- 1 clove garlic minced
- ½ inch ginger, minced
- 1 mandarin, or orange, zested and juiced
- Chili oil (optional)
- ½ cup sesame oil/ or neutral oil
- Sesame seeds (optional)
DIRECTIONS:
Season chicken breasts with salt and pepper.
Sear in a skillet on medium heat until golden (3-5 minutes), flip, turn down the heat and cover to finish cooking through (5-7 minutes).
While the chicken cooks, prep your salad dressing. Mix all ingredients in a jar and shake until combined. Taste and adjust seasonings as needed.
Let the chicken rest while you chop all your veggies and herbs for the salad.
Combine your noodles, if using, and chopped veggies in a mixing bowl.
Drizzle dressing and toss to combine.
Shred or slice chicken, place on your salad, squeeze some fresh lime juice and chili oil, and enjoy!
