Chinese Chicken Coleslaw

Instructions

Step 1: Season the chicken breasts with salt and black pepper.

Step 2: Heat olive oil in a skillet over medium heat and cook the chicken for 5–7 minutes per side until fully cooked and golden brown.

Step 3: Remove the chicken from the skillet and allow it to rest for a few minutes before slicing into strips.

Step 4: In a large bowl, combine the green cabbage, red cabbage, carrots, romaine lettuce, green onions, and cilantro.

Step 5: In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until smooth.

Step 6: Pour the dressing over the salad mixture and toss well to coat evenly.

Step 7: Top the salad with the sliced chicken.

Step 8: Garnish with sliced almonds, crispy chow mein noodles, and sesame seeds if desired.

Step 9: Serve immediately and enjoy fresh.

Storage and Reheating Tips

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep crunchy toppings separate until serving to maintain texture. The chicken can be reheated gently in the microwave or enjoyed cold.