Combine the Marinade/Dressing ingredients (Soy Sauce through Honey)
Place the Chicken in a marinade bowl – drizzle over 3 TB of the Marinade/Dressing – cover and chill for 30 minutes, turning over after 15 minutes
Add the Red Wine Vinegar and Spring Onions to the remaining Dressing – chill until needed
Grill the Chicken Fillets using a health griller, griddle pan, the BBQ grill or George Foreman until done – allow to rest for 15 – 20 minutes – cut into cubes
In a large mixing bowl, combine the Chicken, Cabbage, Carrots, Onion, Cilantro, half the Almonds and half the Sesame Seeds – toss well and transfer to a serving dish
Drizzle with the Dressing and sprinkle over the remaining Almonds and Sesame Seeds
Nutrition Facts
Thai Chicken Salad
Amount per Serving
Calories
299.6
% Daily Value*
Fat
16.5
g
25
%
Saturated Fat
2.5
g
16
%
Polyunsaturated Fat
13.6
g
Carbohydrates
26.3
g
9
%
Fiber
5.4
g
23
%
Protein
16.3
g
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.