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Crunchy Asian Sesame Chicken Salad Recipe

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A vibrant and crunchy Asian sesame chicken salad featuring grilled sesame chicken, fresh shredded cabbages, colorful vegetables, and a zesty sesame ginger dressing, topped with toasted nuts and crispy wonton strips.

Ingredients

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

½ teaspoon red pepper flakes

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

1 red bell pepper, thinly julienned

1 jalapeño, seeded and diced

3 tablespoons sesame oil (for dressing)

2 tablespoons rice vinegar (for dressing)

1 tablespoon soy sauce (for dressing)

1 tablespoon honey

1 tablespoon freshly grated ginger (for dressing)

1 garlic clove, minced (for dressing)

1 teaspoon sesame seeds (for dressing)

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 extra crunch

Instructions

  1. Prepare the Chicken: In a medium bowl, combine soy sauce (or coconut aminos), garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes. Stir well to create the marinade. Place the chicken breasts in the marinade, ensuring they’re fully coated. Marinate for at least 30 minutes or up to 2 hours for maximum flavor.
  2. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-6 minutes per side, or until fully cooked and no longer pink in the center. Set aside to cool slightly before slicing.
  3. Make the Dressing: While the chicken is marinating, prepare your Sesame Ginger Dressing. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and sesame seeds. Taste the dressing and adjust the seasoning if necessary. Set aside.
  4. Assemble the Salad: In a large mixing bowl, combine the green cabbage, red cabbage, green onions, cilantro, shredded carrots, bell pepper, and diced jalapeño. Drizzle the prepared sesame ginger dressing over the vegetable mixture and toss everything together until well coated. Let the salad sit covered for a few minutes to allow the flavors to meld.
  5. Serve the Salad: Transfer the salad to a large serving platter. Top with slices of the grilled sesame chicken. Garnish with toasted almonds, roasted cashew halves, sesame seeds, additional cilantro, green onions, and jalapeño slices. Add crispy wonton strips for extra crunch if desired. Serve immediately.

Notes

  • Vegan Option: Replace chicken with grilled tofu or tempeh.
  • Spicy Kick: Add more red pepper flakes or sriracha to the dressing.
  • Fruit Addition: Add mandarin orange segments or sliced mango for sweetness.
  • Nut-Free Version: Omit almonds and cashews.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat chicken gently in a skillet if you prefer warm chicken.
  • Toast sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden.
  • Dressing can be made ahead and refrigerated up to a week.
  • Use tamari or coconut aminos to make gluten-free.
  • Other proteins like shrimp, salmon, or tofu work well too.
  • For extra crunch, add toasted sesame seeds or crushed ramen noodles.
  • Prepare salad components ahead, but assemble just before serving for best freshness.

Nutrition

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