Description
Crunchy Asian Sesame Chicken Salad is a bold, flavor-packed main dish with grilled sesame chicken, colorful vegetables, and a tangy sesame ginger dressing. Perfect for dinner, meal prep, or potlucks.
Ingredients
• 1 lb boneless skinless chicken breasts
• 1/4 cup low sodium soy sauce or coconut aminos
• 2 cloves garlic, minced
• 2 tbsp brown sugar or coconut sugar
• 1 tbsp tahini
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 1 tbsp sesame seeds
• 1/2 tsp red pepper flakes
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1/2 cup diced green onions
• 3/4 cup chopped fresh cilantro
• 1 cup shredded carrots
• 1 red bell pepper, julienned
• 1 jalapeño, seeded and diced
• 1/3 cup toasted sliced almonds
• 1/3 cup roasted cashew halves
• Sesame seeds, for garnish
• Extra cilantro, for garnish
• Extra green onions, for garnish
• Optional: Crispy wonton strips
Instructions
1. Whisk together soy sauce, garlic, sugar, tahini, sesame oil, vinegar, ginger, sesame seeds, and red pepper flakes. Marinate chicken in this mixture for 30 minutes or overnight.
2. Preheat grill or pan to medium-high. Grill chicken 5–6 minutes per side until cooked through. Let rest, then slice.
3. In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, green onions, cilantro, and jalapeño.
4. Prepare or shake up your sesame ginger dressing. Drizzle over the veggies and toss to coat. Let rest 5–10 minutes.
5. Top salad with sliced chicken. Garnish with toasted almonds, cashews, sesame seeds, extra green onion, cilantro, and optional wonton strips.
6. Serve chilled or at room temperature.
Notes
– To make it vegetarian, substitute grilled tofu or crispy chickpeas.
– Use peanut butter instead of tahini in a pinch.
– Store dressing separately if prepping in advance.
– Crispy wonton strips should be added right before serving.
– Gluten-free? Use coconut aminos and check dressing ingredients.
- Prep Time: 20
- Cook Time: 15
- Method: Grilled
- Cuisine: Asian-Inspired