Asian Sesame Chicken Salad
This Asian sesame chicken salad combines juicy cooked chicken with fresh vegetables and a rich sesame dressing that balances savory, slightly sweet, and tangy notes. It comes together quickly using simple ingredients and works well for lunch or a light dinner.
Equipment
- Mixing bowls
Ingredients
For the Salad
- 2 chicken breasts cooked, sliced or shredded
- 5 cups Napa cabbage shredded, or mixed salad greens
- 1 medium carrot grated or julienned
- 1 bell pepper thinly sliced
- 2 tablespoons sesame seeds toasted
- ⅓ cup almonds sliced
- 2 tablespoons green onions chopped
For the Sesame Dressing
- 3 tablespoons toasted sesame oil or olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger freshly grated
- 1 teaspoon sesame seeds
Instructions
- Add the cabbage or greens, carrot, bell pepper, chicken, sesame seeds, almonds, and green onions to a large mixing bowl and toss gently to combine.
- In a small bowl, whisk together the oil, soy sauce, honey, rice vinegar, ginger, and sesame seeds until the dressing is smooth and well blended. Drizzle the dressing over the salad, toss until evenly coated, and serve immediately.
Notes
- Toast the sesame seeds and almonds lightly in a dry skillet for deeper flavor.
- This salad is best dressed just before serving to keep everything crisp.
- Leftover chicken works well here, including grilled, roasted, or rotisserie chicken.
