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  • Chicken: 1 Tbsp coconut oil
  • Chicken: 2 Tbsp Nama Shoyu
  • Chicken: 2 Tbsp fish sauce
  • Chicken: 2 medium-size chicken breasts
  • Chicken: 1 Tbsp sesame seeds
  • Chicken: ½ cup mung bean sprouts
  • Salad: 2 tbsp sea salt
  • Salad: 1 clove garlic, minced
  • Salad: 4 Tbsp apple cider vinegar, divided
  • Salad: 1 small head of napa cabbage, cut thin
  • Salad: 1 medium cucumber, seeds removed, cut into matchsticks
  • Salad: 1 large carrot, sliced
  • Salad: 1 medium daikon or market radish, sliced
  • Salad: 1 Tbsp toasted sesame oil
  • Salad: 1/2 lime, juiced
  • Salad: 2 scallions, trimmed and tops removed, sliced
  • Salad: ¼ cup mint leaves
  • Salad: ¼ cup cilantro leaves
  • Dressing: 1 tbsp extra-virgin olive oil
  • Dressing: 4 tbsp apple-cider vinegar
  • Dressing: 1 Tbsp sesame oil
  • Dressing: 1 Tbsp ginger, minced
  • Dressing: 1 tbsp orange juice
  • Dressing: Sea salt, to taste


  1. Preheat oven to 400°. Combine coconut oil, Nama Shoyu, and fish sauce. Place chicken in a pan, and add marinade. Top with sesame seeds, and place in oven. Cook around 10 minutes, depending upon thickness of chicken breasts.
  2. Combine salt, garlic, and 2 Tbsp vinegar in a bowl. Add to cabbage, and mix well. Set aside.
  3. In a separate bowl, combine cucumber, carrot, radish, remaining 2 Tbsp vinegar, sesame oil, and lime juice. Mix.
  4. In a small bowl, combine all dressing ingredients and whisk together.
  5. Remove chicken from oven, and let cool. Slice to desired thickness.
  6. Drain off excess liquid from cabbage; add to other veggies. Mix in scallions, mint, and cilantro, setting a few pieces aside for garnish.
  7. Divide salad between two plates. Top with chicken and sprouts; drizzle on dressing and top with garnish.
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