Easy Sesame Chicken Salad Recipe

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts are used here. You can substitute with chicken thighs for more flavor or even use tofu for a vegetarian option.

Cabbage: Both green and purple cabbage add color and crunch. If you can’t find purple cabbage, you could use napa cabbage or kale as a substitute. I love the mix for its texture!

Cilantro: Fresh cilantro enhances the flavor. If you’re not a fan or have allergies, parsley or even green onions work well for color without overpowering the dish.

Nuts: Sliced almonds and cashews give a nice crunch. If you want to switch things up, try peanuts or sunflower seeds for a different flavor profile.

How Do I Cook Chicken to Get It Just Right?

Cooking chicken perfectly can be tricky, but here are some tips to help ensure it’s juicy and flavorful:

• Start with room temperature chicken. Let it sit for about 15 minutes out of the fridge before cooking.
• Use medium-high heat in your skillet to sear the chicken. This gives a nice golden crust.
• Cook for 6-7 minutes on each side, but check the internal temperature. It should be 165°F (75°C).
• Let the chicken rest after cooking for 5 minutes before slicing. This keeps the juices locked in!

Easy Sesame Chicken Salad

Ingredients You’ll Need:

For the Salad:

• 2 boneless, skinless chicken breasts
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrot
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced (reserve some for garnish)
• 1 small jalapeño, thinly sliced (optional)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sliced almonds
• 1/4 cup cashews
• 1 tbsp sesame seeds, toasted
• 2 tbsp olive oil (for chicken)

For the Sesame Dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp sriracha or chili sauce (optional for heat)

How Much Time Will You Need?

This easy sesame chicken salad takes about 20 minutes to prepare. It includes roughly 10 minutes for cooking the chicken and preparing the dressing, plus some time to assemble the salad. A quick and delicious option!

Step-by-Step Instructions:

1. Prepare the Dressing:

In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and sriracha if you like it spicy. This dressing will bring all the flavors together, so set it aside for now!

2. Cook the Chicken:

Drizzle olive oil over the chicken breasts, then sprinkle salt and pepper on both sides. Heat a skillet over medium-high heat, and cook the chicken for about 6-7 minutes on each side until it’s golden and cooked through. Once done, remove from the pan and let it rest for about 5 minutes before slicing it thinly.

3. Slice the Chicken:

After resting, take the cooked chicken breasts and slice them into thin strips. This makes them easy to mix into the salad or lay on top!

4. Prepare the Salad Base:

In a large mixing bowl, combine the shredded green cabbage, purple cabbage, shredded carrot, sliced red bell pepper, green onions, jalapeños (if using), and chopped cilantro. The mix of colors is so inviting!

5. Dress the Salad:

Pour most of the sesame dressing over the salad and toss everything together gently until it’s well coated. Save a little dressing to drizzle on the chicken later if you like!

6. Assemble the Salad:

Transfer the tossed salad to a large platter or salad bowl. Arrange the sliced chicken on top, making it look pretty for serving.

7. Garnish:

Top your salad with sliced almonds, cashews, toasted sesame seeds, and the remaining green onions for a beautiful finish. Drizzle any leftover dressing over the chicken for an extra flavor boost!

8. Serve:

Enjoy your salad immediately while it’s fresh and crunchy! It’s perfect as a meal on its own or as a side dish with jasmine rice.

This satisfying salad is not only delicious but also colorful and healthy. Enjoy!

Easy Sesame Chicken Salad – FAQ

Can I Use Leftover Chicken for This Salad?

Absolutely! Leftover cooked chicken works great in this salad. Just shred or slice it and mix it in with the fresh veggies and dressing. This way, you can save time and enjoy a quick meal!

Can I Make This Salad Vegan?

Yes! You can easily make this salad vegan by replacing the chicken with baked or grilled tofu or chickpeas. Simply use a vegan-friendly honey substitute, like agave syrup, in the dressing as well.

How Do I Store Leftovers?

Store any leftover salad in an airtight container in the fridge for up to 2 days. However, keep the dressing separate if possible to maintain the crispness of the veggies. When you’re ready to eat, just toss it again with some dressing!

What Can I Substitute for Soy Sauce?

If you’re looking for a gluten-free option or want a different flavor, try using tamari or coconut aminos in place of soy sauce. Both alternatives will give you a similar savory profile!