From craving to table
Instructions
- 1
Preheat a grill or skillet over medium heat.
- 2
Season chicken breasts with salt and black pepper. Grill or pan-cook for 6-7 minutes per side, until cooked through (internal temperature of 165°F).
- 3
Remove chicken from heat and let it rest for 5 minutes, then slice thinly.
- 4
In a large bowl, combine shredded cabbage, carrots, red bell pepper, snow peas, cilantro, and green onions.
- 5
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice, and sriracha (if using) to create the dressing.
- 6
Add the sliced chicken to the salad bowl. Pour the dressing over the salad and toss until everything is evenly coated.
- 7
Top the salad with toasted almonds and crispy wonton strips if desired. Serve immediately.