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Crunchy Asian Sesame Chicken Salad

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This Crunchy Asian Sesame Chicken Salad is a vibrant, flavorful dish that's perfect for lunch or dinner. Packed with crispy textures, fresh veggies, and a mouthwatering sesame dressing, this salad will quickly become a go-to for any salad lover.

Ingredients

2 boneless skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

6 cups shredded cabbage (green or purple, or a combination)

1 cup shredded carrots

1 cup sliced bell peppers (any color)

1/4 cup chopped green onions

1/4 cup sesame seeds (toasted, optional)

1/4 cup slivered almonds (optional for extra crunch)

For the dressing:

1/4 cup sesame oil

2 tablespoons rice vinegar

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon honey

1 teaspoon grated ginger

1 teaspoon garlic, minced

Salt and pepper to taste

Instructions

  1. Start by cooking the chicken. Heat olive oil in a pan over medium heat. Season chicken breasts with garlic powder, onion powder, salt, and pepper. Cook the chicken for 5-7 minutes on each side or until fully cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing thinly.
  2. In a large bowl, combine shredded cabbage, carrots, bell peppers, and green onions.
  3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and minced garlic to make the dressing. Taste and adjust seasoning with salt and pepper as needed.
  4. Add the sliced chicken to the salad and toss everything together with the dressing until well-coated.
  5. Garnish with toasted sesame seeds and slivered almonds, if desired. Serve immediately.

Notes

  • Protein options: Swap out the chicken for grilled shrimp, tofu, or beef for different flavor profiles.
  • Add more veggies: Try adding cucumbers, snap peas, or radishes for extra crunch and freshness.
  • Spicy twist: Add a bit of sriracha or chili flakes to the dressing for a spicy kick.
  • If storing the salad for later, keep the dressing separate until you're ready to serve.
  • This salad is best served fresh but can be stored for up to 2 days in the fridge if the dressing is kept separate.
  • If you want to make the dressing ahead, it can last in the fridge for up to a week.

Nutrition

Find it online: http://recipesbyjanet.com/crunchy-asian-sesame-chicken-salad/