Why Make This Recipe
If you’re looking for a fresh, tasty, and satisfying meal, the Ultimate Crunchy Asian Sesame Chicken Salad is the perfect choice. It combines juicy chicken, crisp veggies, and a creamy dressing that’s packed with flavor. This salad is great for lunch, dinner, or even a picnic. Plus, you can customize it to your liking!
How to Make Ultimate Crunchy Asian Sesame Chicken Salad
Ingredients:
- 2 pieces Bone-in Chicken Breasts (Substitute with boneless for faster cooking.)
- 2 tablespoons Vegetable Oil (Can use grapeseed or olive oil.)
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 tablespoons Almond or Peanut Butter (Can swap for the stronger taste of peanut butter.)
- 2 tablespoons Honey
- 3 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce (Use gluten-free alternative if needed.)
- 1 tablespoon Toasted Sesame Oil
- 1 clove Garlic (Minced.)
- 1 tablespoon Fresh Ginger (Grated.)
- 1 teaspoon Chili Pepper Sauce (Sriracha) (Optional for spice.)
- 2 cups Green and Red Cabbage (Shredded.)
- 1 medium Carrot (Julienned.)
- 4 cups Romaine Lettuce or Curly Salad Greens (Chopped.)
- 1 cup Edamame (Optional.)
- 2 tablespoons Sesame Seeds (Optional.)
- 1 cup Sliced Almonds (Optional.)
- 1 cup Tangerines (Segmented.)
- ¼ cup Fresh Cilantro (Chopped.)
Directions:
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Preparation
Start by preheating your oven to 375°F (190°C). Rinse the chicken breasts and pat them dry. Rub the chicken with vegetable oil, kosher salt, and black pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken cool, then shred it into pieces. -
In a bowl, mix the almond or peanut butter, honey, rice vinegar, soy sauce, toasted sesame oil, minced garlic, grated ginger, and chili pepper sauce if using. Whisk until smooth to create the dressing.
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In a large bowl, combine the shredded cabbage, julienned carrot, chopped romaine, edamame, and tangerine segments. Drizzle the dressing over the salad, tossing everything together gently.
How to Serve Ultimate Crunchy Asian Sesame Chicken Salad
Serve this salad in individual bowls. You can top each serving with sliced almonds, sesame seeds, and chopped cilantro for added flavor and crunch. This salad is excellent on its own or paired with some grilled bread.
How to Store Ultimate Crunchy Asian Sesame Chicken Salad
If you have any leftovers, store the salad in an airtight container in the fridge. It is best enjoyed fresh but can last up to 2 days. Keep the dressing separate if you plan to store it for a longer time to maintain the crunchiness of the vegetables.
Tips to Make Ultimate Crunchy Asian Sesame Chicken Salad
- For quicker preparation, use leftover rotisserie chicken.
- Adjust the dressing ingredients to suit your taste. You can add more honey for sweetness or more soy sauce for saltiness.
- Add other vegetables like bell peppers or cucumbers for more texture and flavor.
Variation
You can make this salad vegetarian by substituting chicken with grilled tofu or chickpeas. This adds protein while keeping the salad satisfying.
FAQs
1. Can I make the dressing ahead of time?
Yes, you can make the dressing a day ahead and store it in the fridge. Just give it a good shake before using it.
2. Can I use other types of nuts?
Absolutely! You can substitute sliced almonds with cashews, walnuts, or any nut of your choice.
3. Is this salad gluten-free?
If you use gluten-free soy sauce, the entire salad can be gluten-free. Always check labels to ensure all ingredients fit your dietary needs.
Ultimate Crunchy Asian Sesame Chicken Salad
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A fresh and satisfying salad with juicy chicken, crisp veggies, and a creamy dressing, perfect for any meal.
Ingredients
- 2 pieces Bone-in Chicken Breasts
- 2 tablespoons Vegetable Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 tablespoons Almond or Peanut Butter
- 2 tablespoons Honey
- 3 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 clove Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 teaspoon Chili Pepper Sauce (Sriracha), optional
- 2 cups Green and Red Cabbage, shredded
- 1 medium Carrot, julienned
- 4 cups Romaine Lettuce or Curly Salad Greens, chopped
- 1 cup Edamame, optional
- 2 tablespoons Sesame Seeds, optional
- 1 cup Sliced Almonds, optional
- 1 cup Tangerines, segmented
- ¼ cup Fresh Cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken breasts and pat them dry. Rub the chicken with vegetable oil, kosher salt, and black pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes, until the internal temperature reaches 165°F (75°C). Let the chicken cool, then shred it into pieces.
- In a bowl, mix the almond or peanut butter, honey, rice vinegar, soy sauce, toasted sesame oil, minced garlic, grated ginger, and chili pepper sauce if using. Whisk until smooth to create the dressing.
- In a large bowl, combine the shredded cabbage, julienned carrot, chopped romaine, edamame, and tangerine segments. Drizzle the dressing over the salad, tossing everything together gently.
- Serve in individual bowls, topping each with sliced almonds, sesame seeds, and chopped cilantro.
Notes
For quicker preparation, use leftover rotisserie chicken. Adjust the dressing to your taste by adding more honey or soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian