From craving to table
Instructions
- 1
Season chicken breasts with salt and pepper.
- 2
Heat vegetable oil in a skillet or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side, or until golden and cooked through. Let rest 5 minutes, then slice thinly.
- 3
In a large bowl, combine shredded cabbage, carrots, bell pepper, snow peas, green onions, and chopped cilantro.
- 4
In a small bowl, whisk together all dressing ingredients: soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, lime juice, and sriracha (if using).
- 5
Add sliced chicken to the salad bowl with vegetables.
- 6
Drizzle dressing over the salad and toss well to coat.
- 7
Sprinkle with toasted almonds, sesame seeds, and crispy wonton strips just before serving.
- 8
Serve immediately and enjoy!