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Napa Cabbage Salad with Sesame Dressing

This fresh and flavorful salad combines tender chicken breast with crisp Napa cabbage for the ultimate light yet satisfying meal. Perfect for summer, it’s full of vitamins, protein, and a delicious nutty-sweet sesame dressing.

Ingredients (Serves 4):

• 14 oz  boneless, skinless chicken breast
• 6 tbsp sesame oil
• 3 tbsp honey
• 1 lb Napa cabbage
• 1 red bell pepper
• 4 green onions (scallions)
• 2-3 medium carrots
• 1 garlic clove
• 1-inch piece fresh ginger (about 1 oz)
• 3 tbsp soy sauce (low sodium preferred)
• 5 tbsp lemon juice (or lime juice for an extra zing)
• 2 tbsp water
• 2 tbsp sesame seeds
• Salt, black pepper, and curry powder, to taste

Instructions:

1. Clean the chicken breasts and slice into thin strips. Marinate with 2 tbsp sesame oil, 1 tbsp honey, curry powder, and a pinch of salt and pepper.
2. Clean the Napa cabbage and slice very thinly. Wash the bell pepper, remove seeds, and cut into fine strips. Trim and slice the green onions into rings. Peel and coarsely grate the carrots. Toss all vegetables together in a large bowl, reserving a bit of the green onion tops for garnish.
3. Peel and chop the garlic and ginger. Lightly sauté them in a small pan until fragrant. Add soy sauce, 2 tbsp honey, lemon juice, and 2 tbsp water. Stir in the remaining sesame oil, then blend briefly for a smooth dressing.
4. Pour the dressing over the vegetables and mix well. Let the salad rest for 20 minutes so the flavors meld.
5. While the salad marinates, cook the chicken strips in a skillet over medium heat until golden and cooked through.
6. To serve, top the salad with warm chicken, sprinkle with sesame seeds and the reserved green onion tops.