This Easy Sesame Chicken Salad is a tasty treat! It mixes juicy chicken, fresh greens, and crunchy veggies. Plus, it has a yummy sesame dressing that adds a nice twist!
I love making this salad on busy days because it’s quick and simple. Just toss everything together, and you have a bright, healthy meal ready to enjoy. Perfect for lunch or dinner!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect as they’re easy to cook and slice. For a quicker option, you can use rotisserie chicken. It saves time and is super tasty!
Cabbage: A mix of green and purple cabbage gives great color and texture. If cabbage isn’t your favorite, feel free to use lettuce or spinach instead.
Peppers: I use red bell peppers for their sweetness and crunch! You can swap in yellow or orange peppers, or use sliced cucumbers for a fresh touch.
Nuts: Sliced almonds and cashews add a nice crunch. If you’re nut-free, try sunflower seeds or pumpkin seeds instead for a similar texture.
Sesame Dressing: The dressing combines soy sauce and sesame oil for flavor. If you’re avoiding soy, tamari is a great gluten-free option. Maple syrup can substitute honey for a vegan dressing.
How Do You Cook the Chicken Perfectly?
Cooking chicken simply and effectively is key to this recipe. Here’s how you can ensure it’s juicy and flavorful:
- Start by seasoning the chicken well with salt and pepper; this builds flavor.
- Heat the olive oil in your skillet to medium-high, so the chicken gets a nice sear.
- Cook the chicken for 5-6 minutes on each side. Avoid flipping too often to get a good golden crust!
- Let the chicken rest after cooking. This allows the juices to settle, keeping the meat tender when you slice it.
Using these tips will help you cook delicious chicken that pairs perfectly with the salad! Enjoy your meal!
Easy Sesame Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 cups shredded cabbage (mix of green and purple)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds
- 1/4 cup cashews
- 1 tablespoon toasted sesame seeds
For the Sesame Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame seeds
How Much Time Will You Need?
This entire recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping the veggies and chicken and then about 20 minutes cooking and assembling everything. It’s quick, delicious, and perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Season your chicken breasts generously with salt and pepper. This step will enhance the flavors of the chicken. Heat the olive oil in a skillet over medium-high heat, then add the chicken breasts. Cook them for about 5-6 minutes per side, ensuring they are cooked through and have a nice golden-brown color. Once done, remove the chicken and let it rest for a few minutes to keep it juicy.
2. Make the Salad Base:
While the chicken rests, grab a large bowl and combine the shredded cabbage, carrots, sliced red bell pepper, green onions, jalapeño (if you’re using it), and chopped cilantro. This mix of colorful veggies is not only beautiful but also packed with nutrients!
3. Prepare the Sesame Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, grated ginger, and toasted sesame seeds. Make sure everything is well blended to create a delicious dressing that ties the salad together.
4. Combine Salad and Chicken:
Pour the sesame dressing over the salad mixture and toss well to ensure all the veggies are coated in the dressing. Then, slice the rested chicken into thick strips and arrange it on top of the salad.
5. Add Crunch and Serve:
For the finishing touches, sprinkle the salad and chicken with sliced almonds, cashews, and toasted sesame seeds. If you’d like, you can add more cilantro or sliced jalapeños on top for added flavor. Serve your salad immediately while it’s fresh and enjoy this delightful combination of textures and tastes!
This Easy Sesame Chicken Salad is not only quick to make but also a beautiful dish full of flavors that everyone will love. Perfect for lunch, dinner, or even meal prep!
FAQ for Easy Sesame Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or roasted chicken is perfect for this salad. Just shred or slice it up and toss it in. It’s a great way to use up any extra chicken you have on hand!
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible until you’re ready to eat, as it will help maintain the freshness of the veggies.
Can I Make This Salad Vegan?
Yes, you can easily make this salad vegan! Swap the chicken with chickpeas or grilled tofu and replace honey with maple syrup in the dressing. It will still be delicious and nutritious!
What Vegetables Can I Add or Substitute?
This salad is versatile! Feel free to add any veggies you like, such as cucumbers, snap peas, or even edamame. Just keep the proportions similar for a balanced salad. Explore different ingredients based on what you enjoy!
