Asian Chicken Ginger Salad

1. Prepare the Salad: In a large bowl, combine napa cabbage, red cabbage, shredded carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions, and fresh cilantro. Set aside.
2. Make the Dressing: In a blender or food processor, combine the rice vinegar, soy sauce, garlic clove, honey, and fresh ginger. Pulse until well mixed. With the motor running, slowly drizzle in the olive oil and blend until the dressing is smooth and creamy.
3. Marinate the Chicken: Place the pounded chicken breasts in a plastic bag or shallow dish. Add 2 tablespoons of the dressing, ensuring the chicken is fully coated. Let marinate in the refrigerator for 30 minutes to 1 hour.
4. Cook the Chicken: Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill for about 4–5 minutes on each side, until fully cooked. Transfer to a cutting board and let rest for 5 minutes before slicing.
5. Assemble and Serve: Add the sliced chicken to the salad and toss with the remaining dressing. Alternatively, divide the salad and chicken into individual containers for meal prep, storing the dressing separately to keep the salad fresh.

Enjoy your Asian Chicken Ginger Salad!