Vegetable and Chicken Salad
A colorful, crunchy salad with purple cabbage, broccoli, carrots, and tender chicken, tossed with noodles and a zesty lime dressing. Perfect for a quick and satisfying weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then slice.
Step 2
Bring a pot of salted water to a boil. Add the 1 head of broccoli, cut into florets, and cook until bright green and tender-crisp, about 3 minutes. Drain and rinse with cold water.
Step 3
In a large bowl, combine the 2 cups shredded purple cabbage, 2 grated carrots, the blanched broccoli, and 2 cups cooked noodles.
Step 4
Whisk together the remaining 2 tbsp olive oil and the juice of 1 lime in a small bowl. Season with salt and pepper.
Step 5
Add the sliced chicken to the bowl, pour over the dressing, and toss everything to coat. Sprinkle with the 1 tbsp sesame seeds before serving.
Tools you’ll need
- Large skillet
- Large pot
- Large bowl
- Small bowl
- Whisk
- Chef's knife
- Cutting board
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