Description
A vibrant and crunchy Asian Sesame Chicken Salad featuring tender chicken breast, crisp mixed greens, colorful vegetables, and a tangy sesame dressing. This quick and easy recipe combines fresh flavors and textures for a healthy, satisfying meal ready in just 15 minutes.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups mixed salad greens (romaine, cabbage, and spinach)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup toasted sliced almonds or chopped peanuts
- 1/4 cup crispy wonton strips
- 2 tablespoons toasted sesame seeds
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the salad base: In a large salad bowl, combine the mixed salad greens, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, and sliced green onions. Toss gently to mix the vegetables evenly.
- Add the chicken: Place the shredded or chopped cooked chicken breast on top of the mixed salad greens and vegetables.
- Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce (or tamari), honey or maple syrup, toasted sesame oil, grated fresh ginger, minced garlic, and optional red pepper flakes until the dressing is smooth and well combined.
- Dress the salad: Pour the prepared dressing evenly over the salad ingredients in the large bowl. Toss gently to make sure all the salad components are evenly coated with the dressing.
- Add the crunchy toppings: Just before serving, sprinkle the toasted sliced almonds or chopped peanuts, crispy wonton strips, and toasted sesame seeds over the top of the salad to add texture and flavor.
- Serve immediately: Serve the salad fresh to enjoy the crispness of the greens and the crunch of the toppings along with the tangy dressing and savory chicken.
Notes
- For a gluten-free option, use tamari instead of soy sauce and omit the crispy wonton strips or substitute with gluten-free crunchy toppings.
- To make this salad vegetarian, replace the chicken with crispy tofu or tempeh.
- The salad is best served immediately to maintain the crunch of the vegetables and wonton strips.
- You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
- Adjust the red pepper flakes to your desired spice level or omit for a milder dressing.
