Chicken & Cabbage Salad with Sesame & Soy Dressing

Chicken & Cabbage Salad

with Sesame & Soy Dressing

25 MIN
5 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The star of this dish is the irresistibly savory-sweet dressing (made with soy sauce, lime juice, honey, and more) that brings together crisp vegetables and juicy orange. We’re topping it with bites of tender chicken cooked with nutty sesame oil and soy sauce, which lends a final touch of umami (or savory) flavor to the dish.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com


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  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the lime crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel and medium dice the orange. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the soy sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

Make the dressing:
3 Make the dressing:

While the chicken cooks, in a bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, remaining soy sauce, remaining sesame oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Stir to combine. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

To the bowl of prepared vegetables, add the diced orange and half the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Drizzle with the remaining dressing and garnish with the almonds. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the lime crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel and medium dice the orange. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl.

2 Cook the chicken:

Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the soy sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

Cook the chicken:
Make the dressing:
3 Make the dressing:

While the chicken cooks, in a bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, remaining soy sauce, remaining sesame oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Stir to combine. 

4 Make the salad & serve your dish:

To the bowl of prepared vegetables, add the diced orange and half the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Drizzle with the remaining dressing and garnish with the almonds. Enjoy! 

Make the salad & serve your dish:
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