Asian Sesame Chicken Salad: Crunchy Goodness in Every Bite
A refreshing and satisfying Asian Sesame Chicken Salad, featuring vibrant veggies and a zesty sesame-ginger vinaigrette. Perfect for any meal.
Equipment
- - Large bowl
- Whisk
- - Skillet
Ingredients
For the Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage can be omitted if unavailable
- 2 cups shredded carrots shredded or julienned for best texture
- 1 cup shelled edamame substitute with chickpeas if desired
- 2 cups sliced grilled chicken breasts use rotisserie for convenience
- 4 small sliced green onions chives can be used as substitute
- 1 tablespoon sesame seeds can replace with toasted sunflower seeds
- 1/3 cup sliced or slivered almonds toasting enhances flavor
- 1 cup wonton strips can be replaced with crispy fried onions
- 1/4 cup chopped cilantro omit if not preferred
For the Sesame-Ginger Vinaigrette
- 1/3 cup rice vinegar apple cider vinegar can be a substitute
- 1/4 cup soy sauce use tamari for gluten-free
- 2 tablespoons sesame oil can mix with a neutral oil for milder flavor
- 1/3 cup olive oil avocado oil can be used for different flavor
- 1 tablespoon honey or maple syrup agave syrup is a good alternative
- 1 tablespoon grated fresh ginger can substitute with ground ginger (half the amount)
- 1 clove garlic can use garlic powder, adjusting to taste
- 1 tablespoon lime juice or sriracha optional for added kick
Instructions
Preparation
- In a large bowl, toss together the shredded green cabbage, red cabbage, carrots, steamed edamame, and sliced green onions.
- Gently place the sliced grilled chicken on top of the mixed veggies.
- In a separate bowl, whisk together the sesame-ginger vinaigrette ingredients until smooth.
- Pour the vinaigrette dressing over the salad and toss gently to ensure everything is well coated.
- Sprinkle with optional toppings like sesame seeds or toasted almonds and serve immediately.
Notes
For best results, store the dressing separately until just before serving to maintain salad's crunch.