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Fresh Asian Sesame Chicken Salad

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A quick and easy fresh Asian sesame chicken salad featuring crisp veggies, tender chicken, and a tangy, slightly sweet sesame dressing. Perfect for busy weeknights, potlucks, or light lunches.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 4 cups mixed salad greens (romaine, baby spinach, or your favorite blend)
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 1 cucumber, thinly sliced or chopped
  • 1 red bell pepper, thinly sliced
  • 2 green onions, chopped
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/4 cup toasted sesame seeds
  • 1/4 cup sliced almonds or chopped peanuts
  • 3 tablespoons soy sauce (for dressing)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon chili flakes (optional)

Instructions

  1. In a bowl, toss the sliced chicken breasts with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of salt and pepper. Let it marinate for 10 minutes.
  2. Heat a dry skillet over medium heat. Add 1/4 cup sesame seeds and toast, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
  3. Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated chicken slices in a single layer and cook for about 3-4 minutes per side, until cooked through and slightly caramelized. Remove from heat and let rest.
  4. Wash and dry the salad greens. Shred the red cabbage, julienne the carrot, slice the cucumber and red bell pepper thinly, and chop green onions and cilantro. Place all in a large mixing bowl.
  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, minced garlic, and chili flakes (if using). Taste and adjust sweetness or acidity as desired.
  6. Add the cooked chicken slices to the bowl with veggies. Drizzle the dressing over everything and toss gently but thoroughly to coat all ingredients evenly.
  7. Sprinkle the toasted sesame seeds and sliced almonds or chopped peanuts on top. Serve immediately for the best crunch and freshness.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce. For vegan, replace chicken with crispy tofu and use maple syrup instead of honey. Toast sesame seeds carefully to avoid burning. Thinly slice chicken for quick cooking and juiciness. Dressing can be made creamier by adding peanut butter. Prep veggies while chicken marinates to save time. Store leftover chicken in fridge up to 3 days. Toss salad just before serving to keep veggies crisp.

Nutrition

Keywords: Asian chicken salad, sesame chicken salad, fresh salad, healthy chicken salad, quick chicken salad, sesame dressing, crisp veggies salad

Find it online: https://flurpchef.com/fresh-asian-sesame-chicken-salad-recipe-easy-crisp-veggies-guide/