Description
A vibrant and flavorful salad featuring shredded chicken coated in sweet chili sauce, mixed with colorful vegetables.
Ingredients
Scale
- 1/4 cup sweet chili sauce
- 2 tbsp olive oil
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- 1 tsp minced ginger
- Salt and pepper (to taste)
- 2 cups cooked boneless skinless chicken breast, chopped
- 2 cups shelled edamame
- 4 cups Romaine lettuce, chopped
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup Persian cucumbers, chopped
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh basil, chopped (optional)
Instructions
- Prepare Your Dressing: In a medium bowl, whisk together the sweet chili sauce, olive oil, toasted sesame oil, rice vinegar, soy sauce, and minced ginger until well combined. Taste and adjust the seasonings, adding a pinch of salt and pepper to your liking.
- Assemble the Salad: In a large bowl, combine the chopped chicken, edamame, romaine lettuce, red cabbage, carrots, Persian cucumbers, green onions, cilantro, mint, and basil.
- Toss Everything Together: Pour your dressing over the salad. With clean hands or salad tongs, gently toss everything together until fully coated with the dressing. Taste and add more salt and pepper if needed.
- Serve and Enjoy: Plate your salad and enjoy immediately for the best texture and flavor.
Notes
For a gluten-free option, use tamari instead of soy sauce. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg