Description
Crunchy Asian Sesame Chicken Salad with tender chicken, crisp veggies, and a flavorful sesame dressing. Quick, refreshing, and perfect for a crowd!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound/450g), cooked and shredded
- 4 cups (300g) Napa cabbage, thinly sliced
- 2 cups (140g) red cabbage, thinly sliced
- 1 cup (100g) carrots, julienned
- 3 green onions, thinly sliced
- ½ cup (60g) sliced almonds, toasted
- ⅓ cup (40g) crispy wonton strips
- 2 tablespoons toasted sesame seeds
- ¼ cup (60ml) rice vinegar
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons honey
- 1 tablespoon sesame oil (toasted variety gives best flavor)
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha (optional, for heat)
Instructions
- Step 1: Prepare the Chicken Start by preparing your chicken if not already cooked. For poaching, place chicken breasts in a wide pan with enough cold water to cover by one inch. Add a pinch of salt and bring to a gentle simmer. Cook until the internal temperature reaches 165°F (74°C), about 10-12 minutes. Remove from the liquid, let cool slightly, then use two forks to shred the meat into bite-sized pieces. Alternatively, you can use rotisserie chicken for an even quicker preparation.
- Step 2: Make the Dressing In a medium bowl, combine the rice vinegar, soy sauce, honey, sesame oil, vegetable oil, minced garlic, grated ginger, and sriracha (if using). Whisk vigorously until the dressing is well emulsified and the honey is completely dissolved. Give it a taste and adjust the sweetness or saltiness according to your preference. The dressing can be made up to 3 days ahead and stored in the refrigerator.
- Step 3: Toast the Nuts and Seeds Heat a dry skillet over medium heat. Add the sliced almonds and toast for 3-4 minutes, stirring frequently to prevent burning. When the almonds are golden and fragrant, transfer them to a plate to cool. Using the same pan, toast the sesame seeds for 1-2 minutes until golden. These toasted elements add essential crunch and nutty flavor to your Crunchy Asian Sesame Chicken Salad.
- Step 4: Prepare the Vegetables Thinly slice both types of cabbage and place in a large salad bowl. Julienne the carrots (or use pre-shredded to save time) and add to the bowl. Slice the green onions on a diagonal for a more attractive presentation and set aside a few for garnish if desired.
- Step 5: Assemble the Salad Add the shredded chicken to the bowl with the vegetables. Pour about three-quarters of the dressing over the salad and toss gently to coat everything evenly. Add the toasted almonds, most of the wonton strips, and most of the toasted sesame seeds, reserving some for garnish. Toss again lightly to incorporate.
- Step 6: Serve Transfer the Crunchy Asian Sesame Chicken Salad to a serving platter or individual plates. Garnish with the remaining wonton strips, toasted sesame seeds, and green onions. Drizzle with additional dressing if desired. Serve immediately to enjoy the optimal texture and freshness of this vibrant salad.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 375 calories per serving
- Sugar: 11 grams
- Sodium: 600 mg
- Fat: 20 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 27 grams
- Cholesterol: 60 mg