Vegetable and Chicken Salad

Ingredients

• 2 pieces chicken breast
• 2 cups purple cabbage
• 1 head broccoli
• 2 medium carrots
• 2 cups cooked noodles
• 1 whole lime
• 1 tablespoon sesame seeds
• 3 tablespoons olive oil

Instructions

1. 1

   Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then slice.

2. 2

   Bring a pot of salted water to a boil. Add the 1 head of broccoli, cut into florets, and cook until bright green and tender-crisp, about 3 minutes. Drain and rinse with cold water.

3. 3

   In a large bowl, combine the 2 cups shredded purple cabbage, 2 grated carrots, the blanched broccoli, and 2 cups cooked noodles.

4. 4

   Whisk together the remaining 2 tbsp olive oil and the juice of 1 lime in a small bowl. Season with salt and pepper.

5. 5

   Add the sliced chicken to the bowl, pour over the dressing, and toss everything to coat. Sprinkle with the 1 tbsp sesame seeds before serving.

Tools you’ll need

• Large skillet
• Large pot
• Large bowl
• Small bowl
• Whisk
• Chef's knife
• Cutting board

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