Snap the slicing disk into the food processor for the cabbage, then switch to the shredding blade for the carrots, and this will be done in minutes! An easy tahini dressing gives it a bit of flavor and is a nice change from the usual mayo-based slaws. Crunchy sesame seeds coat tender chicken strips to make a complete, fiber-rich meal with one-and-a-half cups of veggies.
Shredded Vegetable Salad With Sesame Chicken Strips
For the salad
- 2 cups (140g) shredded cabbage
- 1 cup (70g) shredded carrot
- 4 large red radishes, thinly sliced
- 2 tablespoons tahini
- 2 teaspoons tamari soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons fresh ginger, grated
For the chicken
- 8 ounces (227g) chicken breast
- 1 large egg white
- 2 tablespoons sesame seeds
- Vegetable oil spray
Preheat the oven to 400ºF (205ºC). Line a small sheet pan with parchment paper and reserve.
In a large bowl, combine the cabbage, carrots and radishes. In a cup, combine the tahini, tamari, rice vinegar, honey and ginger and stir well. Pour over the vegetables and toss to coat.
Cut the chicken into 6 even slices, across the grain. Place the egg white in a medium bowl and whisk with 1 teaspoon water. Place the sesame seeds in a medium bowl. Dip the chicken in the egg white, then seeds, then place on the parchment-lined pan.
Bake for 10 minutes, until the chicken is cooked through.
Serves: 2 | Serving Size: 1 1/2 cups of shredded veggies + 3 slices chicken breast
Nutrition (per serving): Calories: 330; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 58mg; Sodium: 545g; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 10g; Protein: 32g