Description
A vibrant fusion salad featuring teriyaki-marinated chicken, crisp napa cabbage, and roasted cashews, tossed in a tangy sesame dressing. Quick to assemble, it offers lean protein, fiber, and nutty richness in a satisfying, handheld format.
Ingredients
1/4 cup tahini
2 tablespoons lower-sodium tamari
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
1 garlic clove, grated or finely minced
5 heaping cups chopped napa cabbage (substitute green cabbage or kale)
2 cups shredded rotisserie chicken
1 cup shredded carrots (matchstick cut)
3/4 cup chopped green onions (1 bulb)
3/4 cup salted roasted cashews
1/4 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds (optional)
Instructions
In a glass jar, whisk together tahini, tamari, rice vinegar, maple syrup, sesame oil, and garlic until smooth. Adjust seasoning by adding more tamari or maple syrup as desired. Let sit for 5 minutes.
In a large bowl, combine napa cabbage, shredded chicken, carrots, and chopped green onions. Sprinkle with salt to taste.
Pour dressing over the salad and toss until evenly coated. Top with cashews, cilantro, and toasted sesame seeds.
Notes
For even texture, use a mandoline to slice cabbage thinly.
Substitute roasted chickpeas for a vegan alternative to chicken.
Store leftovers in an airtight container for up to 2 days; separation of dressing occurs naturally—stir before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg