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Asian Sesame Chicken Salad

Asian Sesame Chicken Salad: Crunch Your Way to Healthy!

Enjoy a healthy, gluten-free Asian Sesame Chicken Salad bursting with flavor from fresh veggies and a zingy vinaigrette.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups shredded green cabbage Provides a satisfying crunch; substitute with Napa cabbage for a milder flavor.
  • 1 cup shredded red cabbage Adds a pop of color and additional crunch.
  • 1 cup shredded carrots Brings sweetness and vibrant color to the mix.
  • 1 cup shelled edamame (steamed) A great source of protein and texture.
  • 2 pieces grilled chicken breasts The main protein star of the dish.
  • 4 pieces green onions (sliced) Offers a fresh, mild onion flavor.
Optional Toppings
  • 2 tablespoons toasted sesame seeds Adds nutty flavor and crunch.
  • 2 tablespoons sliced almonds Contributes a satisfying crunch and nutty essence.
  • wonton strips These elevate the salad's texture.
  • 1/4 cup cilantro Provides freshness and a burst of flavor.
For the Sesame-Ginger Vinaigrette
  • 3 tablespoons rice vinegar Delivers the tanginess needed.
  • 2 tablespoons soy sauce Enhances the savory depth.
  • 2 tablespoons sesame oil Infuses nuttiness.
  • 2 tablespoons olive oil Serves as the base oil for the dressing.
  • 1 tablespoon honey or maple syrup Adds a touch of sweetness.
  • 1 teaspoon grated fresh ginger Brings warmth and spice.
  • 1 teaspoon minced garlic Infuses depth of flavor.
  • 1 tablespoon lime juice or sriracha Adds a zingy acidity.

Equipment

  • Mixing Bowl
  • small bowl
  • Whisk
  • serving spoons

Method
 

Step-by-Step Instructions for Asian Sesame Chicken Salad
  1. In a large mixing bowl, combine 2 cups of shredded green cabbage, 1 cup of shredded red cabbage, 1 cup of shredded carrots, and 1 cup of steamed shelled edamame. Toss gently to mix.
  2. Slice 2 grilled chicken breasts into thin strips and arrange atop the vegetable mixture.
  3. In a separate small bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of olive oil, 1 tablespoon of honey, 1 teaspoon of grated ginger, and 1 teaspoon of minced garlic until well blended.
  4. Pour the vinaigrette over the salad and toss gently for about 1-2 minutes.
  5. Sprinkle with toasted sesame seeds, sliced almonds, or crispy wonton strips before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 400IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Make the salad in advance, but keep the dressing separate until serving for optimal freshness.

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