If you’re looking for a salad that’s not only packed with flavor but also full of textures and colors, this Crunchy Asian Sesame Chicken Salad is the perfect choice. This vibrant dish brings together juicy grilled sesame chicken with a medley of crunchy veggies, tossed in a zesty sesame ginger dressing. It’s light yet satisfying, making it perfect for a healthy lunch or a light dinner. With a garnish of toasted nuts and crispy wonton strips, this salad will quickly become a favorite in your household.
Why You’ll Love this Recipe:
This salad is ideal for those who love bold Asian flavors and enjoy meals that are both nutritious and delicious. The grilled sesame chicken provides protein, while the mix of fresh vegetables adds color, crunch, and plenty of vitamins. The dressing brings everything together with a balance of tang, sweetness, and a hint of spice. Plus, the crunchy garnishes of toasted almonds, cashews, and wonton strips elevate the dish to the next level.
Ingredients:
Grilled Sesame Chicken:
- 1 pound boneless skinless chicken breasts
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 cloves garlic, minced
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon tahini
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- ½ teaspoon red pepper flakes
Salad:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup diced green onions
- 3/4 cup freshly chopped cilantro
- 1 cup shredded carrots (pre-packaged or freshly cut into matchsticks)
- 1 red bell pepper, thinly julienned
- 1 jalapeño, seeded and diced
Dressing:
- Prepare a batch of Sesame Ginger Dressing (recipe below)
Serving:
- 1/3 cup toasted sliced almonds
- 1/3 cup roasted cashew halves
- Sesame seeds, for garnish
- Additional cilantro, for garnish
- Additional diced green onions, for garnish
- A few jalapeño slices, for garnish
- Optional: Crispy wonton strips, for extra crunch
Instructions:
Prepare the Chicken:
- In a medium bowl, combine soy sauce (or coconut aminos), garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes. Stir well to create the marinade.
- Place the chicken breasts in the marinade, ensuring they’re fully coated. Marinate for at least 30 minutes or up to 2 hours for maximum flavor.
- Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-6 minutes per side, or until fully cooked and no longer pink in the center. Set aside to cool slightly before slicing.
Make the Dressing:
While the chicken is marinating, prepare your Sesame Ginger Dressing:
- In a small bowl, whisk together the following:
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- Taste the dressing and adjust the seasoning if necessary. Set aside.
Assemble the Salad:
- In a large mixing bowl, combine the green cabbage, red cabbage, green onions, cilantro, shredded carrots, bell pepper, and diced jalapeño.
- Drizzle the prepared sesame ginger dressing over the vegetable mixture and toss everything together until well coated. Let the salad sit covered for a few minutes to allow the flavors to meld.
Serve the Salad:
- Once the salad has rested, transfer it to a large serving platter.
- Top the salad with slices of the grilled sesame chicken.
- Garnish the salad with toasted almonds, roasted cashew halves, sesame seeds, and additional cilantro and green onions. Add a few slices of jalapeño for an extra kick, and if you want more crunch, toss on some crispy wonton strips.
- Serve immediately and enjoy the vibrant flavors and satisfying textures of this crunchy Asian sesame chicken salad.
Kitchen Equipment Needed:
- Grill or grill pan
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Tongs for grilling
Tips and Shortcuts:
- Pre-Shredded Veggies: Save time by using pre-packaged shredded cabbage and carrots from your local grocery store.
- Make Ahead: The chicken and dressing can be made ahead of time. Grill the chicken and refrigerate it for up to 3 days, and store the dressing in the fridge for up to a week.
- Adjust Spice Level: If you prefer less heat, omit the jalapeño or use a milder pepper like red bell pepper.
Recipe Swaps and Variations:
- Vegan Option: Replace the chicken with grilled tofu or tempeh and use agave syrup instead of honey in the dressing.
- Nuts Substitute: If you have nut allergies, use sunflower seeds or pumpkin seeds instead of almonds and cashews for a similar crunch.
- Protein Swap: For a different protein, try using shrimp or beef in place of chicken.
How to Store Leftovers:
This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. If storing, keep the dressing separate and add it right before serving to maintain the crunch of the vegetables.
Food and Drink Pairings:
Pair this salad with a refreshing iced green tea or a sparkling water infused with lemon and mint. For those looking to serve wine, a crisp Sauvignon Blanc or a light Riesling complements the tangy, citrus flavors of the salad dressing.
Frequently Asked Questions (FAQ):
Q: Can I use pre-cooked chicken for this recipe?
A: Absolutely! If you’re short on time, rotisserie chicken or leftover grilled chicken works well in this salad. Just toss it in some of the dressing to add extra flavor.
Q: Can I make the salad ahead of time?
A: Yes, you can prepare the vegetables and dressing ahead of time. However, it’s best to assemble the salad right before serving to maintain the freshness and crunch.
Q: How can I add more crunch?
A: Besides the nuts and crispy wonton strips, you can also add toasted sesame seeds or even crushed ramen noodles for an extra crunchy topping.
Q: Is there a gluten-free option?
A: To make this salad gluten-free, use tamari or coconut aminos in place of soy sauce, and ensure any additional garnishes are gluten-free.
More Recipe Suggestions:
Strawberry Crunch Cheesecake Tacos
Crunchy Asian Sesame Chicken Salad
Equipment
Ingredients
For the Grilled Sesame Chicken:
- 1 pound boneless skinless chicken breasts
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 cloves garlic minced
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon tahini
- 1 tablespoon sesame oil toasted sesame oil preferred
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- ½ teaspoon red pepper flakes
For the Salad:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup diced green onions
- 3/4 cup freshly chopped cilantro
- 1 cup shredded carrots pre-packaged or freshly cut into matchsticks
- 1 red bell pepper thinly julienned
- 1 jalapeño seeded and diced
For the Dressing:
- Prepare a batch of Sesame Ginger Dressing
For Serving:
- 1/3 cup toasted sliced almonds
- 1/3 cup toasted cashew halves
- Sesame seeds for garnish
- Additional cilantro for garnish
- Additional diced green onions for garnish
- A few jalapeño slices for garnish
Optional: Crispy wonton strips, for garnish
Instructions
Prepare the Chicken:
- Marinate and cook the grilled sesame chicken according to the recipe. Set aside to cool slightly before slicing to add to the salad.
Make the Dressing:
- Prepare your sesame ginger dressing according to its recipe. Adjust seasoning as needed and set aside.
Assemble the Salad:
- In a large mixing bowl, combine green cabbage, red cabbage, green onions, cilantro, carrots, bell pepper, and jalapeño.
- Drizzle the prepared dressing over the vegetables and toss well to ensure all components are evenly coated. Let the salad sit covered for a few minutes to allow the flavors to meld.
Serve the Salad:
- Transfer the salad to a large platter. Top with slices of the grilled sesame chicken.
- Garnish with toasted almonds, cashew halves, extra cilantro, sesame seeds, additional jalapeño slices, and green onions. If desired, add crispy wonton strips for extra crunch.
Serve immediately.
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