Chicken and Napa cabbage salad

Points® value
Total Time
7 min
7 min
0 min
Napa cabbage is an ideal choice for a salad because it can absorb bold dressings and still maintain its crunch. This easy-to-make salad incorporates even more crunch with sweet carrots and red bell peppers. Unlike regular sesame oil, dark sesame oil is pressed from sesame seeds that have been toasted which gives it a deep brown color and rich nutty flavor. Whisk it with fresh lime juice, salt and pepper for a super simple dressing. You can use any leftover chicken. To make your own, bake 12 ounces of boneless, skinless chicken breasts in a large baking dish at 350°F for 24 to 28 minutes or until done.


Fresh lime juice

2 Tbsp

Dark sesame oil

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Cabbage (all varieties)

5 cup(s), chopped, Napa, thinly sliced

Cooked boneless skinless chicken breast

2 cup(s), chopped, or shredded


1 cup(s), matchstick-cut

Bell pepper

1 item(s), medium, thinly sliced


2 medium, thinly sliced on a diagonal


  1. To make the dressing, whisk together the lime juice, sesame oil, salt, and black pepper in a serving bowl.
  2. Add the remaining ingredients to the dressing and toss to coat. Yields about 2 cups per serving.