Description
Crunchy Asian Sesame Chicken Salad is a vibrant dish featuring grilled sesame chicken served on a bed of fresh cabbage, carrots, bell peppers, and a tangy sesame ginger dressing. Topped with crunchy almonds, cashews, and crispy wonton strips, it delivers a delightful balance of textures and flavors.
Ingredients
Scale
- 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
- ½ 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 red bell pepper, thinly julienned
- 1 jalapeño, seeded and diced
- For the Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- 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 extra crunch
Instructions
- 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. 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.
- Make the Dressing: While the chicken is marinating, prepare your Sesame Ginger Dressing. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, freshly grated ginger, garlic, and sesame seeds. Taste the dressing and adjust the seasoning if necessary. Set aside.
- 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.
- Serve the Salad: Once the salad has rested, transfer it to a large serving platter. Top the salad with slices of the grilled sesame chicken. Garnish the salad with toasted almonds, roasted cashew halves, sesame seeds, and additional cilantro and green onions. Add a few slices of jalapeño for an extra kick, and if you want more crunch, toss on some crispy wonton strips. Serve immediately and enjoy!
Notes
- For a milder salad, omit the jalapeño or reduce the amount used.
- If you’re not a fan of sesame oil, you can substitute it with olive oil or avocado oil, though it will alter the flavor.
- For extra flavor, feel free to add more toppings like crispy wonton strips or toasted sesame seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg