This Easy and Healthy Sesame Chicken Salad is a fresh delight! With tender chicken, crisp veggies, and a tasty sesame dressing, it’s perfect for lunch or dinner.
You can whip this up in no time, making it great for busy days. I love munching on it while planning my next snack. Can’t resist that crunchy goodness! 🥗
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless is the way to go for easy cooking. If you prefer, use grilled or rotisserie chicken for a quicker option. Turkey breast is another lean alternative!
Cabbage Mix: I love using a mix of green and purple cabbage for color and crunch. If you can’t find it, shredded lettuce or kale can work well too.
Almonds and Cashews: These nuts add a nice crunch. If you have nut allergies, try sunflower seeds or pumpkin seeds instead. They’re just as tasty!
Soy Sauce: Low sodium soy sauce keeps it lighter. You can switch to tamari for a gluten-free option or coconut aminos for a sweeter flavor.
How Can I Cook Chicken Perfectly?
Cooking chicken so it’s juicy and tender can be tricky. Here’s a simple method to follow:
- Start with chicken at room temperature to avoid dry spots. Let it sit out for 15-20 minutes before cooking.
- Season evenly with salt and pepper.
- Heat your skillet to medium, then add olive oil before placing in the chicken.
- Cook for 6-7 minutes on each side, without moving it. This helps it get golden brown.
- Let the chicken rest for 5 minutes after cooking. This keeps the juices in.
Using these tips will result in tender chicken each time. Enjoy your cooking!
Easy and Healthy Sesame Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 cups shredded cabbage mix (green and purple cabbage)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds
- 1/4 cup cashews
- 1 tablespoon sesame seeds
For the Sesame Dressing:
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon water (to thin, if needed)
How Much Time Will You Need?
This recipe takes about 30 minutes in total: 10 minutes for preparation and 20 minutes for cooking and assembling. It’s quick and easy, making it perfect for a healthy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. Heat the olive oil in a skillet over medium heat. Once hot, carefully place the chicken in the skillet. Cook for about 6-7 minutes on each side until the chicken is golden brown and cooked through. Once done, remove from the skillet and let it rest for 5 minutes.
2. Prepare the Salad:
While the chicken is resting, you can prepare the salad. In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, green onions, jalapeño (if using), fresh cilantro, sliced almonds, and cashews. Toss them together until they’re all mixed well.
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger. If you want a thinner consistency, you can add a tablespoon of water. Mix until everything is well combined.
4. Combine Everything:
Slice the rested chicken into strips. Pour the dressing over the salad mixture and toss everything together until it’s well coated. Arrange the sliced chicken over the top of the salad and sprinkle with sesame seeds for that extra crunch!
5. Serve and Enjoy!
Serve the salad immediately for the freshest taste. If you prefer, you can refrigerate it for about 30 minutes to enhance the flavors before digging in.
Enjoy this crisp, flavorful, and protein-packed sesame chicken salad that’s healthy and satisfying!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! This recipe is a great way to use up leftover grilled or rotisserie chicken. Just shred or dice the leftovers and mix them into the salad. It’s a quick and convenient option!
How Do I Store Leftover Salad?
If you have leftovers, store the salad in an airtight container in the fridge for up to two days. However, it’s best to keep the dressing separate until you’re ready to eat to prevent the salad from getting soggy.
What Can I Substitute for the Nuts?
If you have nut allergies or just prefer not to use nuts, you can substitute them with seeds like sunflower seeds or pumpkin seeds. They will add a nice crunch and enhance the flavor without the allergens!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, substitute the chicken with tofu or chickpeas, and use maple syrup instead of honey in the dressing. It will still be delicious and nutritious!
