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Asian-Inspired Chicken Salad Bowls

Asian-Inspired Chicken Salad Bowls

Lunch
Prep Time
25min
Cook Time
15min
Servings
3
Calories
425
Chef's Note

For a time-saving tip, you can marinate the chicken overnight and prep all the vegetables in advance. The dressing can also be made ahead and stored in the refrigerator for up to 3 days. For a spicier version, add a teaspoon of sriracha to the dressing or marinade.

Tags
asian-inspired
meal-prep
high-protein
weekday
balanced
Ingredients

  • 1 pound boneless skinless chicken breasts

  • 3 tablespoons low-sodium soy sauce

  • 2 tablespoons honey

  • 1 tablespoon rice vinegar

  • 2 teaspoons sesame oil

  • 2 cloves, minced garlic

  • 1 teaspoon, grated ginger

  • 6 cups mixed salad greens

  • 1 cup, thinly sliced red cabbage

  • 2 medium, julienned carrots

  • 1 medium, thinly sliced cucumber

  • 1 medium, thinly sliced red bell pepper

  • 3 stalks, sliced green onions

  • 1/2 cup, drained mandarin oranges

  • 1/4 cup sliced almonds

  • 1 tablespoon sesame seeds

  • 1 1/2 cups cooked brown rice

  • 1 tablespoon olive oil

Instructions
  • 1

    In a medium bowl, whisk together 2 tablespoons soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger to make the marinade.

  • 2

    Slice chicken breasts into thin strips and add to the marinade. Toss to coat evenly and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

  • 3

    While chicken marinates, prepare the vegetables: slice cabbage, julienne carrots, slice cucumber and bell pepper, and chop green onions.

  • 4

    Toast sliced almonds and sesame seeds in a dry skillet over medium heat for 3-4 minutes until lightly golden and fragrant, stirring frequently to prevent burning. Set aside.

  • 5

    Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and cook for 6-8 minutes until chicken is cooked through and slightly caramelized.

  • 6

    For the dressing, whisk together the remaining 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 1 teaspoon honey in a small bowl.

  • 7

    Assemble the bowls: divide the cooked brown rice among 3 bowls. Top each with mixed greens, red cabbage, carrots, cucumber, bell pepper, and cooked chicken.

  • 8

    Add mandarin orange segments to each bowl and sprinkle with green onions, toasted almonds, and sesame seeds.

  • 9

    Drizzle each bowl with the prepared dressing and serve immediately.

Nutrition Information (per serving)
425
Calories
32g
Protein
45g
Carbs
15g
Fat
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