Thai Basil Chicken Salad with Ginger Dressing

Per serving

Protein

53g

Carbs

23g

Fat

13g

Calories

426

Ingredients

• 5 oz boneless skinless chicken breast, cooked and shredded (142g cooked weight)
• 3 cups shredded napa cabbage (210g)
• 1 cup shredded purple cabbage (70g)
• 1/2 cup shredded carrot (55g)
• 1/2 cup sliced English cucumber with skin (65g)
• 1/4 cup fresh Thai basil leaves
• 2 tbsp fresh cilantro, chopped
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil (4g)
• 1 tsp fresh grated ginger
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds (9g)

Method

1. 1Whisk the soy sauce, sesame oil, ginger, rice vinegar and red pepper flakes in a small bowl until combined. Set the dressing aside.
2. 2In a very large bowl combine the napa cabbage, purple cabbage, shredded carrot and cucumber. The bowl should look enormous — that is the point.
3. 3Add the shredded chicken and toss with three quarters of the dressing until fully coated.
4. 4Fold in the Thai basil and cilantro. They go in rather than on top, so the flavor runs through the whole bowl.
5. 5Plate in a large bowl. Drizzle the remaining dressing over the top and finish with the sesame seeds.