This Easy Sesame Chicken Salad is a tasty mix of crunchy veggies, juicy chicken, and a yummy sesame dressing. It’s fresh, colorful, and perfect for a light meal!
You can whip it up in no time, making it great for busy days. I love adding extra nuts for a surprise crunch—it’s like a little party in every bite! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to cook and slice. If you’re vegetarian, try using grilled tofu or chickpeas for protein instead!
Cabbage: The mix of green and purple cabbage adds color and crunch. If cabbage isn’t available, you can substitute it with chopped romaine lettuce or spinach for a lighter texture.
Bell Pepper: Red bell pepper adds sweetness and crunch. If you prefer, yellow or orange pepper works well, or you can use cucumbers for a refreshing twist.
Cilantro: This herb enhances flavor, but if you’re not a fan, parsley can be a great substitute. For a different taste, try basil or mint.
Sesame Oil: For that nutty flavor, toasted sesame oil is key. If you need a substitute, use any neutral oil and add a sprinkle of sesame seeds for flavor.
How to Ensure Perfectly Cooked Chicken?
Cooking chicken perfectly ensures your salad is tender and flavorful. Here’s how to do it:
- Preheat your oven first to ensure even cooking.
- Season both sides with salt, pepper, and a drizzle of olive oil to keep it moist.
- Bake it in a preheated oven and check that it reaches an internal temperature of 165°F (75°C) for safety.
- Let the chicken rest for 5 minutes after baking. This keeps it juicy when sliced!
Following these steps will give you delicious, juicy chicken that perfectly complements your salad.
Easy Sesame Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups mixed shredded cabbage (green and purple)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, sliced (separate white and green parts)
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds
- 1/4 cup cashews
- 1 tablespoon sesame seeds
For the Sesame Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon olive oil or vegetable oil
How Much Time Will You Need?
The total time for this recipe is about 40 minutes. It includes 10 minutes for preparation and 25 minutes for baking the chicken. Allow some extra time if you want the salad to chill and let the flavors meld together!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your oven to 375°F (190°C). While it’s heating, drizzle olive oil over the chicken breasts and season them with salt and pepper. Place them in a lightly oiled baking dish or line it with foil for easy cleanup. Bake for about 20-25 minutes, or until the chicken is fully cooked (the juices should run clear). Once done, let it rest for 5 minutes before slicing it thinly.
2. Mix the Salad:
In a large salad bowl, combine the shredded cabbage, sliced red bell pepper, shredded carrots, jalapeño slices (if using), the white parts of the green onions, and chopped cilantro. These colorful ingredients will create a refreshing and crunchy base for your salad.
3. Whisk Together the Dressing:
In a small bowl, whisk together all dressing ingredients: soy sauce, rice vinegar, honey/maple syrup, toasted sesame oil, grated ginger, minced garlic, and olive or vegetable oil. Mix until smooth, making sure all flavors are well combined.
4. Combine and Serve:
Pour the dressing over the salad mixture and toss everything together until the vegetables are well coated. Then, arrange the sliced chicken over the salad. Finish by sprinkling sliced almonds, cashews, the green parts of the green onions, and sesame seeds on top for added crunch and flavor.
5. Enjoy:
You can serve the salad immediately or let it chill in the fridge for about 30 minutes for the flavors to meld better. It’s vibrant, crunchy, and bursting with delicious nutty sesame flavors that match perfectly with the tender chicken. Enjoy your healthy and tasty meal!
FAQ for Easy Sesame Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works great. Just shred or slice the chicken and toss it into the salad—no need to bake!
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option, tamari works well as a substitute. For a soy-free alternative, try coconut aminos, which has a similar flavor profile but is lower in sodium.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re worried about sogginess, consider keeping the dressing separate until you’re ready to eat to maintain the salad’s crunch.
Can I Add More Vegetables to This Salad?
Definitely! Feel free to customize the salad with your favorite veggies. Cucumber, snap peas, or broccoli florets could add even more crunch and nutrition. Just chop them up and toss them in!
