Asian Cobb Salad
Servings: 4 servings
Calories: 559kcal
Ingredients
- 1 cup gluten-free sesame salad dressing , use divided
- 3 tablespoons honey
- 1 pound boneless, skinless chicken breasts
- Kosher or fine sea salt
- Black pepper
- 1 tablespoon olive or vegetable oil
- 6 cups shredded Napa cabbage
- 2 cups shredded Romaine lettuce
- 2 cups shredded carrots
- 1 red bell pepper , cored, seeded, and finely sliced
- 1 bunch green onions , thinly sliced on the diagonal
- 1 English (hot house) cucumber, halved lengthwise and thinly sliced
- 1 teaspoon sesame seeds
- ¼ cup cilantro leaves
Instructions
- Combine ½ cup of the dressing with the honey and place in a large plastic food storage bag. Add the chicken breasts, toss to coat and marinate in the refrigerator for 30 minutes to 12 hours.
- Remove chicken breast from the refrigerator and discard the marinade. Pat the breasts dry with paper towels and season with salt and pepper. Heat a large skillet over medium-high heat and coat the bottom of the pan with the oil. Add the chicken breasts; cook for 2 minutes or until golden browned, flip and cook for another 2 minutes. Cover the pan; lower the heat to medium and cook for another 4 to 8 minutes depending on the thickness of the chicken breasts. Let sit for 5 to 10 minutes then slice thinly.
- Combine the Napa cabbage with the romaine and place in a layer on a large platter. Arrange the chicken slices, carrots, red pepper, green onions and cucumbers on top of the cabbage/lettuce mixture in rows. Sprinkle with a little more salt and pepper, the sesame seeds, cilantro leaves, and the remaining dressing. Serve immediately.
Nutrition
Calories: 559kcal | Carbohydrates: 34g | Protein: 29g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 818mg | Potassium: 1241mg | Fiber: 5g | Sugar: 26g | Vitamin A: 14295IU | Vitamin C: 78mg | Calcium: 155mg | Iron: 2mg