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Menu Planning & Recipes

Chinese Chicken Cabbage Salad

Servings: 4
Printable version


  • 1 small head red (4-inch) cabbage
  • 1 lb. boneless, skinless chicken breast
  • 3 green onions, cut into ¼-inch pieces
  • 3 Tbl. sesame seeds (toasted)
  • ¼ c. slivered almonds
  • 1½ Tbl. canola oil
  • ½ Tbl. toasted sesame seed oil
  • 2 Tbl. honey
  • 3 Tbl. rice vinegar
  • 3 Tbl. light mayonnaise


1.  Place chicken in a shallow casserole dish sprayed with cooking spray, and broil (use 2nd rung from the top) for about 10-minutes on each side. Use a knife to check the thickest part of the breast to make sure it’s fully cooked, and add more time as needed.
2.  Rinse cabbage and remove outer leaves. Chop by hand, or use a food processor to shred.
3.  Toast sesame seeds over med-low heat until they start to brown and smell yummy.
4.  [Dressing] Mix canola oil, sesame oil, honey, rice vinegar. and mayonnaise until smooth.
5.  Add green onions, sesame seeds, and dressing to the shredded cabbage, and toss well. Serve immediately topped with diced broiled chicken breast.
6.  Divide equally between 4 plates, and serve immediately topped with diced broiled chicken breast.

Nutrition:  (Serving size: ¼th Recipe)
: 417      protein: 37.3g        total carbohydrate: 26g        total fat: 19.2g
: 16.7g     sodium: 410mg       dietary fiber: 5.1g           saturated fat: 2.4g