Description
A vibrant, nutrient-packed Asian-fusion salad featuring tender shredded chicken with crisp romaine, Napa, and red cabbage, plus protein-rich edamame and tangy mandarin oranges, bound together by a silky, savory-sweet sesame dressing. Ideal for balanced weeknight meals or meal prep.
Ingredients
3 cups chopped romaine lettuce
1 cup shredded Napa cabbage
1 cup shredded red cabbage
1 cup cooked edamame (½ cup uncooked frozen, thawed)
1 cup mandarin orange slices (tangy citrus balance)
2 boneless, skinless chicken breasts (grilled or pan-seared)
1/4 cup sesame oil
2 tablespoons soy sauce (low-sodium preferred)
1 tablespoon rice vinegar
1 teaspoon honey or agave nectar
1 clove garlic (minced)
1 teaspoon chili garlic sauce (adjust to taste)
1/4 cup chopped roasted sesame seeds
Crispy wonton strips (store-bought or homemade)
Instructions
Prep chicken breasts and cook until fully done (165°F/74°C)
Cool chicken, then shred using two forks
Combine romaine, Napa cabbage, red cabbage, edamame, and mandarin oranges in a large bowl
In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, minced garlic, and chili garlic sauce to create dressing
Toss dressing with salad mixture until evenly coated
Top with shredded chicken and crispy won ton strips
Garnish with chopped roasted sesame seeds before serving
Notes
Meal prep tip: Store raw salad ingredients and dressing separately for up to 3 days
Dressing can be made 1 day in advance; store in an airtight container
For vegan version, substitute chicken with marinated tofu and omit soy sauce
Wonton strips provide lasting crunch; avoid over-tossing if using store-bought to maintain texture
- Prep Time: 25
- Cook Time: 20
- Category: trends
- Method: Chopping, Mixing
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 large bowl
- Calories: 320
- Sugar: 10g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg