Name: Crunchy Asian Sesame Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken thighs or breasts; 2 cups shredded red cabbage; 1 cup julienned carrots; 2 cups chopped romaine or napa cabbage; 2 green onions, sliced; 1/4 cup fresh cilantro, chopped; 1 jalapeño or Thai chili, sliced (optional); 1/3 cup crushed peanuts; 2 teaspoons sesame seeds; 2 tablespoons sesame oil; 1 1/2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 clove garlic, grated; 1 teaspoon fresh ginger, grated; 1 teaspoon lime juice; 1 1/2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon rice vinegar; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated

Description

This Crunchy Asian Sesame Chicken Salad is a vibrant, protein-packed dish layered with grilled sesame-glazed chicken, shredded cabbage, crisp veggies, and a tangy sesame dressing. It’s the perfect healthy salad for meal prep, light dinners, or lunch bowls. Packed with bold flavors and textures, it’s a refreshing way to enjoy Asian-inspired chicken salad at home.

Ingredients

1 lb chicken thighs or breasts

2 cups shredded red cabbage

1 cup julienned carrots

2 cups chopped romaine or napa cabbage

2 green onions, sliced

1/4 cup fresh cilantro, chopped

1 jalapeño or Thai chili, sliced (optional)

1/3 cup crushed peanuts

2 teaspoons sesame seeds

For the Sesame Dressing:

2 tablespoons sesame oil

1 1/2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 clove garlic, grated

1 teaspoon fresh ginger, grated

1 teaspoon lime juice

For the Chicken Marinade:

1 1/2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

1 teaspoon rice vinegar

1 clove garlic, minced

1 teaspoon fresh ginger, grated

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Instructions

1. Whisk together all marinade ingredients and pour over chicken. Let marinate for at least 30 minutes or overnight.

2. Heat grill pan or skillet over medium-high. Cook marinated chicken 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice thinly.

3. Prep vegetables: shred cabbage, julienne carrots, chop romaine, slice onions and chilis, and chop cilantro.

4. Whisk all dressing ingredients in a bowl or shake in a jar until emulsified. Adjust flavor to taste.

5. Toss veggies with dressing. Top with sliced chicken, crushed peanuts, and sesame seeds. Garnish with cilantro or more chili if desired. Serve fresh or chilled.

Notes

Let the chicken rest 5 minutes after cooking to keep it juicy when slicing.

Store salad and dressing separately to maintain the crunch.

For vegetarian version, swap chicken for grilled tofu or crispy chickpeas.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilled or Pan-Seared
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 8g
Sodium: 730mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 30g
Cholesterol: 85mg