Description
This Crispy Sesame Chicken Salad is a perfect mix of crunchy vegetables, crispy chicken, toasted nuts, and a tangy homemade sesame dressing. Quick, easy, and packed with flavor, it’s ideal for lunch, dinner, or meal prep.
Ingredients
Scale
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For the Salad:
- 4 cups shredded romaine or napa cabbage
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ½ cup sliced green onions
- ½ cup sliced almonds or cashews (toasted)
- 2 tbsp sesame seeds (toasted)
- 2 cups cooked, crispy or grilled chicken (sliced)
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For the Dressing:
- ¼ cup olive oil
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 tsp minced garlic
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes (optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, garlic, and red pepper flakes. Set aside.
- Toast the Nuts & Sesame Seeds: In a dry pan over medium heat, toast sliced almonds/cashews and sesame seeds for 2-3 minutes until golden and fragrant. Set aside.
- Prepare the Vegetables: Thinly slice cabbage, shred carrots, and chop cilantro and green onions. Place them in a large mixing bowl.
- Cook the Chicken: Use crispy, grilled, or rotisserie chicken. If frying, coat chicken pieces lightly in cornstarch and fry until golden. If grilling, season and cook until done, then slice.
- Assemble the Salad: Add sliced chicken to the vegetables. Sprinkle the toasted nuts and sesame seeds on top.
- Dress and Toss: Drizzle the sesame dressing over the salad and toss gently. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container for up to 3 days, keeping the dressing separate.
- For a vegetarian option, substitute tofu or chickpeas for the chicken.
- Add crispy wonton strips or chow mein noodles for extra crunch.
- Double the dressing recipe for later use as a marinade or dip.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian-Inspired