This Easy Sesame Chicken Salad is a yummy mix of tender chicken, crunchy veggies, and a tasty sesame dressing. It’s light, fresh, and perfect for a quick lunch or dinner!
You can’t go wrong with this salad! I love how easy it is to whip up, and it looks so colorful on the plate. Plus, it’s great for those busy days when you need something quick and tasty!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this salad, but you can also use grilled or rotisserie chicken for an even quicker option. Shredded chicken works great too!
Soy Sauce: Regular soy sauce gives good flavor, but if you need a gluten-free option, use tamari. If you want a lighter taste, you might try coconut aminos instead.
Honey: Honey adds sweetness, but maple syrup is a great substitute for a vegan option. You could even try agave syrup if that’s what you have on hand.
Cabbage Mix: A pre-packaged shredded cabbage mix is so convenient! However, if you prefer, you can use just green or red cabbage, or even throw in some spinach for extra greens.
Nuts: Almonds and cashews add crunch, but feel free to use peanuts or sunflower seeds if you’re not a fan of nuts or have nut allergies!
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken adds amazing flavor before cooking. Here’s how to do it effectively:
- Use half of your marinade as a coating and reserve the other half for drizzling over the salad later.
- Marinate for at least 30 minutes, but letting it sit for up to 1 hour works wonders for flavor. I often marinate overnight for the best results!
- When you’re ready to cook, pat the chicken dry to get a nice sear and prevent steaming.
How to Make Easy Sesame Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 4 cups shredded cabbage mix (green cabbage, red cabbage, and carrot)
- 1 red bell pepper, thinly sliced
- 1 jalapeño, thinly sliced (optional, for heat)
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds
- 1/4 cup cashews
- 1 tablespoon sesame seeds
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, plus an additional 30-60 minutes for marinating the chicken. Cooking will take another 10-15 minutes. So, in total, you’re looking at about an hour, perfect for a quick and delightful meal.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. This mix will be both your marinade for the chicken and the dressing for the salad – it’s full of flavor!
2. Marinate the Chicken:
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes. If you have time, letting it sit for up to an hour will give even better flavor.
3. Cook the Chicken:
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and cook for about 5-7 minutes on each side, until cooked through (the internal temperature should be 165°F/75°C). Once done, allow the chicken to rest for a few minutes before slicing it thinly.
4. Prepare the Salad:
In a large bowl, combine the shredded cabbage mix, sliced red bell pepper, jalapeño slices (if using), sliced green onions, and chopped cilantro. This mix is colorful and packed with crunch!
5. Dress the Salad:
Add the remaining marinade to the salad mix and toss everything together until the vegetables are well coated with the dressing. This will bring all the flavors together.
6. Assemble and Serve:
Plate the salad mixture onto a large serving platter and arrange the sliced chicken on top. For a crunchy finish, sprinkle with sliced almonds, cashews, and sesame seeds. If you want, add some extra green onions and cilantro as a garnish for an inviting look.
7. Enjoy!
Serve your Easy Sesame Chicken Salad immediately and enjoy the fresh flavors and lovely crunch! It’s a delightful dish that’s both healthy and satisfying.
Can I Use Cooked Chicken for This Salad?
Absolutely! You can use leftover cooked chicken, rotisserie chicken, or any pre-cooked chicken you have on hand. Just ensure to slice it thinly and add it to the salad as you would with freshly cooked chicken.
How Can I Make This Salad Vegan?
To make this salad vegan, substitute the chicken with tofu or chickpeas for a protein boost. Additionally, use maple syrup instead of honey and ensure your soy sauce is gluten-free if needed.
Can I Prepare This Salad Ahead of Time?
Yes, you can prepare the cabbage and vegetable mix ahead of time! Just store the salad components together in the fridge. However, it’s best to add the dressing and sliced chicken just before serving to keep everything fresh and crunchy.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have leftover dressing, keep it separate to prevent sogginess. When ready to eat, just toss it all together again!
