Description
A vibrant and hearty salad featuring crispy pan-seared chicken thighs on a bed of shredded cabbage, colorful vegetables, and fresh herbs, all tied together with a sweet-savory Asian-inspired dressing. Perfect as a main dish for lunch or dinner.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp soy sauce (plus more for dressing)
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 cups shredded red cabbage
- 3 cups shredded green cabbage
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil (for pan-frying)
Instructions
-
In a bowl, mix soy sauce, garlic, ginger, and honey. Add chicken thighs and marinate for 20 minutes or overnight.
-
Whisk together rice vinegar, sesame oil, a splash of soy sauce, and honey to make the dressing. Set aside.
-
Heat vegetable oil in a skillet over medium-high heat. Cook chicken thighs for 4–5 minutes per side, until golden and cooked through. Rest and slice thinly.
-
In a large bowl, combine red cabbage, green cabbage, carrots, bell pepper, cilantro, and green onions.
-
Drizzle the dressing over the salad and toss to coat evenly.
-
Top the salad with sliced chicken, sprinkle with sesame seeds, and serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes