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Crunchy Asian Sesame Chicken Salad

Crunchy Asian Sesame Chicken Salad - featured image
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A fresh, crunchy, and flavorful Asian-inspired chicken salad with toasted sesame seeds, crisp vegetables, and a zingy dressing. Perfect for a quick, light lunch or dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 ounces / 340 grams), thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 1 cup snap peas, thinly sliced diagonally
  • 1 cup thinly sliced cucumber (seeded if preferred)
  • 3 green onions, thinly sliced (white and green parts)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 small garlic clove, minced
  • Optional: 1 teaspoon sriracha or chili garlic sauce
  • 1/2 cup crispy wonton strips or toasted sliced almonds
  • 1 tablespoon toasted sesame seeds

Instructions

  1. In a medium bowl, toss the thinly sliced chicken breasts with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of salt and pepper. Let marinate for about 10 minutes.
  2. Heat a skillet over medium-high heat. Add a teaspoon of oil, then cook the chicken slices for 3-4 minutes per side until cooked through and lightly browned. Remove from heat and set aside to cool slightly.
  3. Shred the green and red cabbage finely. Julienne or shred the carrot, slice the snap peas diagonally, and thinly slice the cucumber. Toss all veggies in a large bowl with the sliced green onions and chopped cilantro.
  4. In a small bowl or jar, combine rice vinegar, toasted sesame oil, soy sauce, honey, grated ginger, minced garlic, and sriracha if using. Whisk or shake until smooth and emulsified.
  5. Pour the dressing over the mixed veggies and toss gently to coat evenly. Add the cooked chicken slices on top and sprinkle with toasted sesame seeds and crispy wonton strips or toasted almonds.
  6. Give the salad one last gentle toss before serving to mix the chicken and distribute the crunch. Serve immediately.

Notes

Marinate chicken for 10 minutes to keep it juicy. Use high heat for a good sear. Shred cabbage finely for better texture. Add crunchy toppings just before serving to maintain crispness. Adjust dressing sweetness to taste. For gluten-free, use tamari and skip wonton strips or use gluten-free crunchy alternatives.

Nutrition

Keywords: Asian chicken salad, sesame chicken salad, crunchy salad, healthy lunch, quick dinner, fresh veggies, sesame dressing

Find it online: https://tempotaste.com/crunchy-asian-sesame-chicken-salad-recipe-easy-fresh-veggie-lunch-idea/