Spicy Sesame Chicken Salad with Cabbage, Peppers & Carrots

Spicy Sesame Chicken Salad

with Cabbage, Peppers & Carrots

25 MIN
4 SmartPoints®
2 Servings
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From the Test Kitchen

The star of this dish is the irresistibly spicy-sweet dressing (made with soy sauce, honey, sambal, and more) that brings together crisp vegetables and bites of chicken—first cooked in a touch of sesame oil for rich, nutty flavor. We’re topping it off with a garnish of fresh mint for a bright, herbaceous finish.

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
    340 Cals (est.)
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ingredients
Spicy Sesame Chicken Salad with Cabbage, Peppers & Carrots
Title
  • 10 oz Chopped Chicken Breast
  • ½ lb Cabbage
  • 4 oz Sweet Peppers
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 bunch Mint
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Pick the mint leaves off the stems; discard the stems. 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. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine in a large bowl. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and half the soy sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned 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), vinegar, remaining sesame oil, remaining soy sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

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

Add the dressing to the bowl of prepared cabbage mixture; toss to coat. Taste, the season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Garnish with the mint leaves (tearing just before adding). 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. Peel and roughly chop 2 cloves of garlic. Pick the mint leaves off the stems; discard the stems. 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. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine in a large bowl. 

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and half the soy sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned 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), vinegar, remaining sesame oil, remaining soy sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

4 Make the salad & serve your dish:

Add the dressing to the bowl of prepared cabbage mixture; toss to coat. Taste, the season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Garnish with the mint leaves (tearing just before adding). Enjoy! 

Make the salad & serve your dish:
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