Honey Ginger Chicken Salad

This is a salad I love to make to switch things up from my typical Mediterranean and Middle Eastern flavors. It’s beautifully simple, takes no time at all, and is even better the next day. I made this salad multiple times a week when I was pushing myself to lose some weight and it did not disappoint. I highly recommend this one and hope you give it a go!

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Serves: 4

Time: 30 minutes

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Ingredients

Salad:

• 1/4 Red Cabbage

• 1 Large Carrot

• 1/4 Red Onion

• 2 Green Onion

• 1 cup Cilantro

• 2 Persian Cucumbers

• 4 Chicken Thighs

• 2 tbsp Dark Soy

• 1 tbsp Paprika

• 1 tbsp Garlic Powder

• 1 tbsp Olive Oil

Dressing:

• 1 inch Fresh Ginger (minced)

• 1 tbsp Dark Soy Sauce

• 1 tbsp Sesame Oil

• 1 tbsp Rice Wine Vinegar

• 1 tbsp Olive Oil

• 1 Lemon

• 1 tbsp Honey

• Sesame Seeds (garnish)

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Instructions

First slice up the veggies and add them to a large mixing bowl. I like to purchase pre-shredded carrots and red cabbage to make things easier but if you can’t quarter the red cabbage, remove the stem, and slice as thin as you like. Then peel a large carrot and use a grater to shred. Then quarter a red onion, remove the top and bottom, and slice from tip to root. The finely dice the cucumber, green onion, and cilantro.

Slice the chicken thighs into small pieces, place in another bowl, and marinade with dark soy, paprika, garlic powder, and olive oil. Let that sit for a few minutes while you heat a large skillet.

Once the skillet is hot, drop in the chicken, spread evenly, and cook for about 10 minutes stirring the chicken around every 2 minutes. Then remove from the heat.

For the dressing, I like to whisk everything together in a separate bowl but you’re welcome to just add everything directly to the salad.

Put everything together, mix well, and garnish with sesame seeds and wonton crisps if you like. Then plate and enjoy.