Ingredients
Scale
- 2 boneless skinless chicken breasts
- 3 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- Salt and pepper
- 2 Tbsp. olive oil
- 1 head Romaine lettuce, shredded
- 4 cups shredded red cabbage
- 1 cup edamame
- 2/3 cup shredded carrots
- 1/2 cup chow mein noodles
- 1/4 cup sliced almonds, toasted
- Sesame ginger vinaigrette (see below)
- 1/4 cup vegetable or olive oil
- 3 Tbsp. honey
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. soy sauce
- 1 clove garlic, minced
- 2 tsp. sriracha chile sauce (optional)
- 1 tsp. sesame oil
- Pinch of salt and pepper
Instructions
- Combine chicken breasts, soy sauce, and rice wine vinegar in a large bowl or ziplock bag. Marinate in the refrigerator for at least 15 minutes.
- Remove chicken from the marinade and season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook chicken for 4 minutes per side or until fully cooked. Let rest for 5 minutes, then slice into thin strips.
- In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles, and almonds.
- Whisk together all vinaigrette ingredients until combined.
- Toss salad with desired amount of vinaigrette and serve immediately.
Notes
- Use red cabbage for best texture and color.
- Add more sriracha for extra spice.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg