Description
A vibrant and crunchy Asian Sesame Chicken Salad combining tender shredded chicken, fresh mixed greens, and colorful vegetables with a zesty sesame dressing, topped with crunchy almonds, wonton strips, and toasted sesame seeds for the perfect balance of flavors and textures.
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
- Combine the vegetables: In a large salad bowl, mix the salad greens, shredded red cabbage, shredded carrots, sliced red bell pepper, and green onions to create a fresh and colorful base for the salad.
- Add the chicken: Place the cooked, shredded or chopped chicken breast on top of the mixed vegetables to add protein and heartiness to the salad.
- Prepare the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, honey, toasted sesame oil, grated fresh ginger, minced garlic, and red pepper flakes until smooth and well combined to make a flavorful Asian-inspired dressing.
- Toss the salad: Pour the dressing over the salad and gently toss everything together to ensure the fresh ingredients are evenly coated with the tangy sesame dressing.
- Add crunch and garnish: Just before serving, sprinkle the toasted sliced almonds or chopped peanuts, crispy wonton strips, and toasted sesame seeds over the top to add texture and extra flavor.
- Serve immediately: Enjoy the salad fresh to maintain its crispness, vibrant colors, and delicious crunchy texture.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- To make this salad vegan, substitute chicken with tofu or tempeh and use maple syrup instead of honey.
- For extra crunch, add additional crispy wonton strips or toasted nuts.
- If you prefer a spicier salad, increase the amount of red pepper flakes.
- The salad is best served immediately but can be prepped ahead by keeping the dressing separate until ready to serve.
