Crunchy Asian Sesame Chicken Salad
A bright, crunchy salad featuring grilled sesame chicken, toasted nuts, and a tangy sesame ginger dressing.
Ingredients
For the Grilled Sesame Chicken
- 1 pound boneless skinless chicken breasts
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 cloves garlic, minced
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon tahini
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- 1/2 teaspoon red pepper flakes
For the Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup diced green onions
- 3/4 cup freshly chopped cilantro
- 1 cup shredded carrots (pre-packaged or freshly cut into matchsticks)
- 1 medium red bell pepper, thinly julienned
- 1 medium jalapeño, seeded and diced
For Serving
- 1/3 cup toasted sliced almonds
- 1/3 cup roasted cashew halves
- Sesame seeds, for garnish
- Additional cilantro, for garnish
- Additional diced green onions, for garnish
- A few jalapeño slices, for garnish
- Optional: Crispy wonton strips, for garnish
Instructions
Preparation
- Prepare the Chicken: Marinate and cook the grilled sesame chicken according to the recipe. Set aside to cool slightly before slicing to add to the salad.
- Make the Dressing: Prepare your sesame ginger dressing according to its recipe. Adjust seasoning as needed and set aside.
Assembly
- Assemble the Salad: In a large mixing bowl, combine green cabbage, red cabbage, green onions, cilantro, carrots, bell pepper, and jalapeño.
- Dress the Salad: Drizzle the prepared dressing over the vegetables and toss well to ensure all components are evenly coated. Let the salad sit covered for a few minutes to allow the flavors to meld.
Serving
- Transfer the salad to a large platter. Top with slices of the grilled sesame chicken.
- Garnish: Garnish with toasted almonds, cashew halves, extra cilantro, sesame seeds, additional jalapeño slices, and green onions. If desired, add crispy wonton strips for extra crunch.
- Serve immediately.
Notes
Store Crunchy Asian Sesame Chicken Salad the right way to keep texture. Keep dressing separate if you plan to store leftovers. Refrigerate chicken and salad separately in airtight containers for up to 3 days. Toss salad with dressing just before serving to keep cabbage crisp. Store crunchy toppings like almonds and wonton strips in a sealed bag at room temperature.