Asian Sesame Chicken Salad Recipe
User Reviews
5
Asian Sesame Chicken Salad Recipe
Description
The Asian Sesame Chicken Salad Recipe centers on roasted chicken breasts seasoned simply with salt and pepper, sliced into bite-sized pieces. These are combined with a mix of shredded green and red cabbage, shredded carrot, chopped romaine or greens, shelled edamame, sliced almonds, fresh cilantro, and sweet tangerine slices for a multicolor, textural base. The dressing features almond butter, honey, rice vinegar, soy sauce, toasted sesame oil, grated ginger, minced garlic, a dash of chili pepper sauce, and coarse sea salt, creating a complex flavor profile with nutty richness, balanced sweetness, acidity, umami, and mild heat.
Chicken is roasted at high heat for juicy, tender results and rested before slicing. The dressing is prepared in advance to meld flavors and is tossed with half the vegetables initially and added again for more coverage when assembling the salad with chicken. This ensures even coating and brightness throughout.
This salad works well as a main course lunch or light dinner thanks to its protein content and inclusion of fresh produce and nuts. It's suitable for prepping ahead with tips for ingredient substitutions or adjustments to fit dietary preferences.
Leftovers can be refrigerated for up to two days, and the salad elements like shredded cabbage and carrots can be prepped in advance. Almond butter may be swapped with peanut butter and almonds with wonton strips for a variation.
Ingredients
For the chicken:
- 2 chicken breast 12-13 oz each, bone-in
- 4 teaspoons vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the salad dressing:
- 3 tablespoons almond or peanut butter, (unsweetened/unsalted, natural
- 2 tablespoons honey
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil toasted
- 1 clove garlic minced
- 1 tablespoon ginger grated, fresh
- 1 teaspoon chili pepper sauce I used Sriracha – optional
- 1/4 teaspoon sea salt coarse
For the salad:
- 4 cups green cabbage 1/2 head, shredded
- 2 cups red cabbage 1/4 head, shredded
- 1 carrot ½ cup, shredded, medium size
- 2 cups romaine lettuce 1 medium head, or curly salad greens, shredded
- 1 cup edamame beans shelled
- 1 tablespoon sesame seeds
- 3 tablespoons almonds sliced
- 3 tangerines peeled and sliced
- 3 tablespoons cilantro chopped, fresh
Instructions
- To Roast The Chicken: Pre-heat the oven to 425 F Degrees. Pat-dry the chicken breasts with paper towels. Place them on a baking sheet lined with parchment paper.
- Brush both sides of each chicken breast with the 2 teaspoons of oil and sprinkle evenly with salt and pepper. Bake in the oven for 35-45 min or until a thermometer inserted in the center registers 165 F degrees. Take it out of the oven, cover with aluminum foil, and let it sit for 10 minutes before slicing.
- Slice chicken into small bite-size cubes, place it in a bowl and set aside.
- To make the dressing: Place almond butter and honey in a mixing bowl. Whisk in the rice vinegar, soy sauce, sesame oil, ginger, garlic, Sriracha, and sea salt. Allow it to marinade on the kitchen counter for 10 minutes.
- To make the salad: Pour half of the dressing at the bottom of a large bowl. Add in green cabbage, red cabbage, shredded carrot, and romaine lettuce in the bowl. Toss to coat. Add the sliced chicken. Pour in the rest of the dressing over and toss to combine. Allow the salad to sit on the kitchen counter for 5-10 minutes for all the flavors to combine.
- Stir in the edamame. Garnish with sesame seeds, sliced almonds, tangerine slices and fresh cilantro. Serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Substitute almond butter with natural peanut butter for a different nut flavor.
- Use wonton strips instead of sliced almonds to add crunch.
- Edamame beans can be omitted if unavailable without much change to the salad.
- Adjust for Whole30 diet by omitting honey and edamame, using coconut aminos instead of soy sauce, and substituting rice vinegar with citrus juice.
- The salad and dressing can be prepared ahead and stored separately to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 1356mg | 57% |
| Potassium | 1008mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 23g | 46% |
| Vitamin A | 5704IU | 114% |
| Vitamin C | 74mg | 82% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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