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This salad is a vibrant reflection of our nutrition philosophy: It combines a spectrum of colors and flavors that offer an array of beneficial phytonutrients. Cabbage is rich in sulforaphane, which acts as a potent antioxidant by scavenging for free radicals and safely converting hydrogen peroxide into water in the body. Add in crisp red bell peppers for vitamin C and beta carotene-rich carrots to create a salad that is a masterpiece of visual appeal and healthy eating.

Asian Chicken Salad

Serves 12

Marinated Chicken

1 cup tamari sauce

½ cup honey

¼ cup thinly sliced green onion

3 tablespoons fresh minced ginger

3 tablespoons minced garlic

2 tablespoons sesame oil

1 tablespoon sambal sauce

12 boneless, skinless chicken breasts (6 ounces each)

In a small bowl, combine all the ingredients except the chicken breasts. In a large shallow pan, lay the chicken breast down and pour over the marinade. Cover and allow the chicken to marinate for 4 to 24 hours in the refrigerator. 

Chili-Lime Vinaigrette

2 jalapeños, seeded and minced

1 cup grapeseed oil

¾ cup fresh lime juice

½ cup tamari sauce

6 tablespoons honey

1 tablespoon fish sauce

1 tablespoon fresh grated ginger

In a small bowl, whisk all the ingredients together until fully combined. Set aside in the refrigerator.

Baked Wonton Strips:

10-12 sheets square wonton wrappers, each sheet cut into very thin strips

extra-virgin olive oil spray

Preheat the oven to 350℉. Place the wonton strips on a large baking sheet. Spray with olive oil spray and bake for about 10 minutes until golden brown. Remove from the oven, let cool and set aside. 

Grilled Chicken and Salad Assembly

12 marinated boneless, skinless chicken breasts

4 cups thinly sliced napa cabbage

2 cups thinly sliced red cabbage

2 cups shredded carrots

1 cup thinly sliced green onions

1 cup cilantro leaves

2 cups cashews, lightly toasted

2 cups Baked Wonton Strips

2 cups Chili-Lime Vinaigrette

Preheat the grill to high heat. Remove the chicken from the refrigerator and drain off the marinade and discard. When the grill is ready, place the chicken breasts in a line and cook for 2 minutes. Then turn the chicken 45 degrees for another 2 minutes. That creates crosshatch grill marks on the top side. Flip the chicken over for another 2 minutes and turn 45 degrees for another 2 minutes. Test the chicken with a meat thermometer to make sure it has reached 168℉ and remove from the grill. Let rest 2 minutes before slicing into even strips. 

In a large bowl, toss the cabbage, carrots, green onions, cilantro leaves and cashews with the Chili-Lime Vinaigrette. Place a large helping of the cabbage on each plate, top with wontons and sliced chicken. Drizzle a little more dressing on top. 

For more healthy recipes like this one, purchase a copy of our Beautiful Living cookbook.