Description
A vibrant and crunchy Asian Sesame Chicken Salad featuring tender cooked chicken breast, fresh mixed greens, colorful vegetables, and a zesty homemade sesame dressing, topped with toasted almonds and crispy wonton strips for an irresistible texture and flavor.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups mixed salad greens (romaine, cabbage, and spinach)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup toasted sliced almonds or chopped peanuts
- 1/4 cup crispy wonton strips
- 2 tablespoons toasted sesame seeds
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Salad Base: In a large salad bowl, combine the mixed salad greens, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, and sliced green onions. Toss gently to mix all the fresh vegetables evenly.
- Add the Chicken: Layer the cooked shredded or chopped chicken breast over the mixed salad greens and vegetables, distributing it evenly.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce (or tamari), honey (or maple syrup), toasted sesame oil, freshly grated ginger, minced garlic, and red pepper flakes until the dressing is smooth and well blended.
- Toss the Salad: Pour the prepared dressing over the salad mixture. Gently toss all the ingredients together to ensure everything is evenly coated with the flavorful dressing.
- Add Crunchy Toppings: Just before serving, sprinkle the toasted almonds or chopped peanuts, crispy wonton strips, and toasted sesame seeds over the top of the salad for added texture and nutty flavor.
- Serve Immediately: Serve the salad right away to enjoy its freshness and the satisfying crunch of the toppings at their best.
Notes
- You can substitute chicken with tofu or shrimp for a different protein option.
- Use tamari instead of soy sauce to make it gluten-free.
- Adjust the level of red pepper flakes to control the spiciness of the dressing.
- For a vegan version, omit chicken and replace honey with maple syrup.
- Prepare the dressing in advance and store in the refrigerator for up to 2 days.
- Add avocado slices or edamame for extra creaminess and protein.
