This Easy Sesame Chicken Salad is a tasty mix of crunchy veggies, tender chicken, and a special sesame dressing. It’s fresh, colorful, and full of flavor!
Perfect for lunch or dinner, this salad feels like a treat that’s good for you. I love prepping it in no time, and it’s a fun way to enjoy chicken without the fuss!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish because they cook quickly and stay juicy. You can easily swap them for tofu or chickpeas for a vegetarian option. Just marinate them the same way!
Cabbage: The shredded green and purple cabbage mix gives the salad crunch and color. If cabbage isn’t available, you can use a mix of kale or spinach instead. These greens will add a different taste but still offer a nice texture.
Carrot: Carrots add a lovely sweetness here. For a crunchier bite, you can use jicama or radishes if you’re looking for something different.
Nuts: Almonds and cashews provide great crunch and nutty flavor. If you have allergies, sunflower seeds or pumpkin seeds are excellent substitutes that still give you that satisfying crunch.
Honey: If you’d like to make this recipe vegan, swap honey for maple syrup or agave nectar. Both will work well to add sweetness!
How Do You Marinate the Chicken for Maximum Flavor?
Marinating is a key step in making sure your chicken is flavorful and tender. Here’s how to get it just right:
- Combine all marinade ingredients in a bowl. Make sure the ginger and garlic are finely minced for even flavor.
- Add your chicken breasts, ensuring they are completely coated in the marinade. I like to use a resealable bag for easy mixing!
- Let it sit in the fridge for at least 20 minutes. If you have the time, letting it sit for up to 2 hours lets the flavors soak in more.
This simple but effective marinating process makes a world of difference in taste! Enjoy your cooking!
Easy Sesame Chicken Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups shredded green and purple cabbage mix (coleslaw mix)
- 1 large carrot, shredded or julienned
- 1 red bell pepper, thinly sliced
- 2 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 garnish
For the Marinade/Sauce:
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh grated ginger or ground ginger
- 2 garlic cloves, minced
- Optional: a pinch of red pepper flakes or chili paste for spice
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus a marinating time of at least 20 minutes (or up to 2 hours) for the chicken. The cooking time is about 15 minutes. In total, you’re looking at around 45 minutes, including marinating and cooking!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and optional chili paste. Add the chicken breasts and ensure they are coated well in the marinade. Cover and let it marinate in the fridge for at least 20 minutes, or for even more flavor, up to 2 hours.
2. Cook the Chicken:
Heat a skillet over medium heat. Take the chicken out of the marinade (set the marinade aside) and place it in the hot skillet. Cook the chicken for about 6-7 minutes on each side, or until it’s browned and cooked through. Once done, transfer it to a plate and let it rest for a few minutes before slicing it thinly.
3. Prepare the Salad Base:
In a large mixing bowl, combine the shredded cabbage, carrot, red bell pepper, the white parts of the green onions, jalapeño (if using), sliced almonds, cashews, and chopped cilantro. Give it a good toss to mix everything together!
4. Make the Dressing:
Now, take the leftover marinade and warm it in a small saucepan over medium heat for a couple of minutes to eliminate any raw garlic taste. If you prefer to keep it raw, feel free to skip this step. Drizzle the warm (or raw) dressing over the salad and toss well to coat everything evenly.
5. Assemble the Salad:
Lay the sliced chicken on top of the salad mixture. To finish it off, sprinkle the green parts of the green onions and sesame seeds over the chicken.
6. Serve!
Enjoy your vibrant, crunchy, and flavorful Sesame Chicken Salad right away! It’s perfect as a light meal or as a side dish!
This salad combines tender, soy-sesame glazed chicken with fresh, crisp veggies and a tangy dressing, creating a delightful medley of flavors and textures that’s sure to please everyone!
FAQ for Easy Sesame Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken works wonderfully. Just shred or slice the cold chicken and mix it into the salad without needing to marinate or cook it again.
How Do I Make This Salad Vegan?
To make this salad vegan, you can replace the chicken with tofu, tempeh, or chickpeas. Also, substitute honey with maple syrup or agave nectar, and use soy sauce or tamari for a gluten-free option.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Be aware that the cabbage may wilt a bit over time, so it’s best to enjoy it fresh. To keep it crisp, you can store the chicken and salad separately.
What Should I Serve with This Salad?
This salad is great on its own, but if you want a more filling meal, consider serving it with brown rice, quinoa, or whole grain wraps. It also pairs well with Asian-inspired dishes like dumplings or spring rolls!
