Crunchy Cabbage Chicken Salad with Ginger Soy Dressing

This crunchy, refreshing salad uses pre-cooked roasted chicken breasts for a quick lunch or easy weeknight dinner. Chicken breasts are juiciest and most flavorful when cooked as a Whole Roasted Chicken in a Dutch Oven, but you could also substitute grilled breasts or shredded rotisserie meat as well. Go ahead and make a double batch of the Ginger Soy Dressing. It stays fresh in the fridge for up to a week and can be drizzled on seared fish, rice bowls or a crisp green salad.

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 tablespoons grapeseed oil

2 tablespoons lime juice

1 teaspoon fish sauce

2 teaspoons peanut butter

1 tablespoon brown sugar

2 teaspoons grated fresh ginger

1 teaspoon grated fresh garlic

2 cups shredded red cabbage

2 cups shredded green cabbage

2 carrots, julienned or grated

1/2 cup pickled red onion

2 green onions, thinly sliced

1 avocado, sliced

1 watermelon radish, thinly sliced

2 roasted chicken breasts, sliced

Toasted sesame seeds

To make the ginger soy dressing, place the soy sauce, toasted sesame oil, grapeseed oil, lime juice, fish sauce, peanut butter, brown sugar, ginger and garlic in a small mixing bowl. Whisk together until smooth, adding more lime juice or soy sauce as needed to taste. Place the dressing in a small bowl or sauce jar for serving, and set aside.

Arrange the red and green cabbage, carrots, red onion, green onion, avocado, radish and chicken on salad plates. Garnish each plate with sesame seeds and serve drizzled with the dressing.