Description
Savor spicy-sweet flavors in this mouthwatering Asian Sesame Chicken Salad that dances with crisp vegetables and tender chicken. Sesame-glazed protein and zesty dressing promise a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless skinless chicken breasts
Dressing and Seasoning:
- 1/4 cup (60 milliliters) low sodium soy sauce or coconut aminos
- 2 tablespoons (30 grams) brown sugar or coconut sugar
- 1 tablespoon (15 milliliters) tahini
- 1 tablespoon (15 milliliters) sesame oil (toasted sesame oil preferred)
- 1 tablespoon (15 milliliters) rice vinegar
- 2 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- 1/2 teaspoon red pepper flakes
Salad Components:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots (pre-packaged or freshly cut into matchsticks)
- 1/2 cup diced green onions
- 3/4 cup freshly chopped cilantro
- 1 red bell pepper (thinly julienned)
- 1 jalapeño (seeded and diced)
- 1/3 cup toasted sliced almonds
- 1/3 cup toasted cashew halves
Garnish:
- Sesame seeds
- Additional cilantro
- Additional diced green onions
- A few jalapeño slices
Instructions
- Grill the sesame-seasoned chicken at 400°F for 15-20 minutes until fully cooked, ensuring a golden-brown exterior. Allow the chicken to rest for 5 minutes before slicing into thin strips.
- Whisk together the sesame ginger dressing, blending the ingredients until smooth and well-incorporated. Taste and fine-tune the flavor profile with additional seasonings if necessary.
- Finely shred the green and red cabbage into delicate ribbons. Chop green onions, cilantro, and bell peppers into uniform, bite-sized pieces.
- Julienne the carrots and thinly slice the jalapeño, removing seeds for a milder heat level if preferred.
- In a spacious mixing bowl, combine the prepared cabbage, green onions, cilantro, carrots, bell peppers, and jalapeño. Toss the vegetables to create an even distribution.
- Pour the prepared sesame ginger dressing over the vegetable mixture, gently folding to ensure each ingredient is thoroughly coated.
- Let the salad marinate for 5-10 minutes, allowing the flavors to meld and intensify.
- Arrange the dressed salad on a serving platter, strategically positioning the sliced grilled chicken on top.
- Sprinkle toasted almonds, cashew halves, additional sesame seeds, and extra cilantro over the salad. Add crispy wonton strips for an additional textural element.
Notes
- Customize the heat level by adjusting jalapeño quantity or removing seeds for milder flavor.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains protein content and texture.
- Prep vegetables in advance and store separately to keep salad components crisp and fresh for quick assembly.
- Make dressing ahead of time and refrigerate to allow flavors to develop and intensify, enhancing overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 371 kcal
- Sugar: 6 g
- Sodium: 419 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 83 mg