Sandees Asian Chicken Cabbage Salad

This Sandees Asian Chicken Cabbage Salad is a crunchy, flavorful delight! Perfect for a light lunch or as a side at dinner.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: Asian

For the Salad:

3 cups diced, cooked chicken Use leftover rotisserie chicken or cook your own!
6 cups thinly sliced and chopped cabbage Napa or green cabbage works beautifully.
1/2 cup sliced green onion Adjust according to your taste.
3/4 cup slivered almonds Toast them in a dry pan to enhance flavor.
2 tablespoons sesame seeds A lovely addition for flavor and crunch.
to taste fresh ground black pepper For an extra kick of flavor.

Preparation Steps:

Start with 3 cups of diced, cooked chicken. If you don’t have cooked chicken on hand, you can use a simple Baked Teriyaki Chicken Recipe to make it from scratch.
Thinly slice and chop your cabbage until you have 6 cups. You can use Napa cabbage for a sweeter taste or green cabbage for a crunchy texture.
Slice your green onions to make half a cup. The green parts add a lovely pop of color and flavor to the salad.
In a dry frying pan over medium heat, toast the slivered almonds until they are golden brown. Keep an eye on them as they can burn quickly!
In a large mixing bowl, combine the cooked chicken, chopped cabbage, sliced green onion, toasted almonds, and sesame seeds.
Add fresh ground black pepper to taste. This enhances all the flavors beautifully without overpowering the dish.
Gently toss all the ingredients together until evenly mixed.
You can serve Sandees Asian Chicken Cabbage Salad immediately, or let it chill in the fridge for about 30 minutes for the flavors to meld further.

For added freshness, consider including herbs like cilantro or mint.
This salad is best enjoyed fresh; store leftovers in an airtight container for up to 3 days.
Feel free to use other proteins, such as shrimp or tofu, for variety.