Chinese Chicken Salad with Sesame Dressing
User Reviews
5
Chinese Chicken Salad with Sesame Dressing
Description
The Chinese Chicken Salad with Sesame Dressing features cooked, shredded chicken breast mixed with a fresh cabbage-based coleslaw and thinly sliced green onions. The dressing is a mixture of soy sauce for saltiness, toasted sesame oil for nuttiness, rice vinegar for acidity, and honey to add a hint of sweetness, enhanced by minced garlic, fresh ginger, and a dash of red pepper flakes for subtle spice. Tossing all together and refrigerating allows the flavors to combine fully while maintaining the salad’s crunchy texture. Sesame seeds sprinkled on top provide a delicate crunch and nutty aroma.
The salad works well as a light main dish or as a side to a broader Asian-inspired meal. Its make-ahead nature means you can prepare it in advance, enhancing the flavor and convenience. The dressing clings evenly to the crisp vegetables and chicken, creating a harmonious balance between tender meat and crisp vegetables.
The recipe notes highlight that baking the chicken beforehand can be done separately, and the salad keeps well refrigerated for up to four days, though freezing is not recommended to preserve texture and flavor. Preparing the salad a few hours before serving is ideal to allow time for the dressing to meld with the ingredients.
Ingredients
- 1.5 pounds chicken breast cooked and shredded
- 12 ounces coleslaw mix or ½ green cabbage, shredded
- ⅓ cup green onions thinly sliced, green part only; 2 ounces
Dressing:
- 4 tablespoons soy sauce or a gluten-free alternative, reduced-sodium
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey real or sugar-free
- 1 tablespoon garlic minced, fresh
- 1 tablespoon ginger root minced, fresh
- ¼ teaspoon red pepper flakes
Garnish:
- 1 tablespoon sesame seeds
Instructions
- Use your hands to shred the chicken breasts. Place the chicken pieces in a very large mixing bowl.
- Add the shredded cabbage and the green onions and toss everything together.
- In a small jar, add the dressing ingredients. Shake well to mix. You can also whisk the dressing ingredients in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving and sprinkle with sesame seeds.
Notes
- If cooking chicken fresh, bake breasts first before shredding and adding to the salad.
- Prepare the salad several hours ahead and refrigerate to enhance the flavor melding.
- Store leftovers in an airtight container in the refrigerator for up to four days, counting storage time from when the chicken was cooked.
- Freezing the salad is not advised, as it may affect texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 322kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 793mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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