Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
- 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
Ingredients:
- 1/2 large head green cabbage
- 1/2 a small head red cabbage
- 2 medium carrots or 1 cup of shredded carrots
- 1 chicken breast, sous vide and shredded
- 4 green onion sprigs
- 1 10.5 oz can of mandarine oranges
- 1/2 cup edamame, shelled fresh or frozen
Optional Garnishes
- Pre-made ginger, soy, sesame, or other favorite dressing
- 1/2 to 1 cup crunchy noodles or wonton strips
- 1 - 2 tsp sesame seeds
- slivered or shaved almonds
[Optional Ginger-Sesame Dressing]
Directions:
- 🔪 Veg Prep
- Finely slice green and red cabbage with a knife or a mandolin (example)
- Thinly slice carrots if you didn't get shredded carrots.
- Finely slice green onions, white and green parts.
- Defrost edamame in Luke warm water if you got frozen and didn't defrost over night.
- Drain oranges and lightly pay dry in between paper towels.
- 🔪 Chicken (if you have a sous vide machine - find directions here)
- Cut chicken into 1 inch cubes.
- Season chicken all over with salt and pepper, + any dried seasoning you want.
- Warm a pan over medium heat with a tablespoon of oil.
- Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
- 🔪 Serve
- Place shredded cabbage in meal prep containers (if making ahead) or the salad bowl you plan on eating it out of.
- Top with the veg from step 1 + edamame and chicken (make sure the chicken is cooled if you’re making salads ahead of time).
- Just before eating, toss with your favorite dressing or optional [Ginger-Sesame Dressing] + crunchy noodles, wonton strips, sesame seeds, and/or almonds.