Description
This Asian Sesame Chicken Salad is a vibrant and healthy dish featuring shredded green and red cabbage, crisp carrots, steamed edamame, and tender grilled chicken breasts, all tossed in a flavorful sesame-ginger vinaigrette. Perfect for a light lunch or dinner, it combines crunchy textures and fresh flavors with optional toppings like sesame seeds, sliced almonds, and wonton strips to add extra zest.
Ingredients
Scale
Salad
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame (steamed)
- 2 grilled chicken breasts, sliced or shredded
- 2 green onions, sliced
- Optional toppings: sesame seeds, sliced almonds, wonton strips, cilantro
Sesame-Ginger Vinaigrette
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- Optional: splash of lime juice or sriracha for a kick
Instructions
- Combine Salad Ingredients: In a large bowl, combine shredded green cabbage, shredded red cabbage, shredded carrots, steamed shelled edamame, and sliced green onions. Mix well to ensure even distribution of the vegetables.
- Add Grilled Chicken: Top the mixed salad veggies with sliced or shredded grilled chicken breasts, distributing it evenly across the bowl.
- Prepare the Vinaigrette: In a separate small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey (or maple syrup), grated fresh ginger, and minced garlic until the dressing is well blended. Add a splash of lime juice or sriracha if desired for an extra tangy or spicy kick.
- Toss Salad with Dressing: Pour the prepared sesame-ginger vinaigrette over the salad and gently toss everything together to coat the ingredients without bruising the vegetables.
- Add Toppings and Serve: Sprinkle the salad with optional toppings such as sesame seeds, sliced almonds, wonton strips, or cilantro for added texture and flavor. Serve immediately to enjoy the fresh crispness.
Notes
- You can cook your chicken breasts by grilling, baking, or pan-searing according to your preference before slicing.
- If edamame is not available, frozen shelled peas or green beans can be a good substitute.
- For a vegan version, omit the chicken and replace honey with maple syrup; use tofu or tempeh as protein options.
- The salad is best served fresh but can be stored in the fridge for up to one day; keep dressing separate until ready to serve to prevent sogginess.
- Adjust the amount of soy sauce in the vinaigrette for lower sodium if desired.
