Chicken, Cashew, Cabbage Salad sesame and teriyaki
A refreshing salad with chicken, cashews, and cabbage, dressed in sesame and teriyaki sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 750 | Grams |
| Green Cabbage | 1 | Head |
| Red Cabbage | 0.5 | Head |
| Carrot | 2 | Count |
| Green Onion | 4 | Stalk |
| Cashew Nuts | 150 | Grams |
| Sesame Seeds | 3 | Tbsp |
| Teriyaki Sauce | 120 | Ml |
| Sesame Oil | 2 | Tbsp |
| Soy Sauce | 2 | Tbsp |
| Rice Vinegar | 2 | Tbsp |
| Honey | 1 | Tbsp |
| Garlic | 2 | Clove |
| Ginger | 1 | Inch |
Instructions
- Preheat the oven to 200 degrees Celsius. Season the chicken breasts with salt and pepper.
- Bake the chicken breasts in the oven for 20-25 minutes until fully cooked. Let them cool, then slice thinly.
- In a large bowl, combine shredded green cabbage, red cabbage, julienned carrots, and sliced green onions.
- In a small bowl, whisk together teriyaki sauce, sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger to make the dressing.
- Add the sliced chicken to the cabbage mixture and pour the dressing over the salad. Toss well to combine.
- Top the salad with roasted cashew nuts and toasted sesame seeds before serving.
Prep
- Thaw chicken breasts if frozen.
Kitchen equipment
OvenWhisk