Description
This Crunchy Asian Sesame Chicken Salad blends tender cooked chicken with vibrant mixed greens, red cabbage, carrots, and bell pepper, tossed in a zesty sesame-ginger dressing and topped with toasted almonds, crispy wonton strips, and sesame seeds for added texture and flavor. A fresh, light, and satisfying salad perfect for a quick lunch or dinner.
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
Toppings
- 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 them gently to mix the vegetables well.
- Add the Chicken: Place the shredded or chopped cooked chicken breast on top of the mixed salad greens and vegetables, distributing it evenly across the bowl.
- Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, toasted sesame oil, freshly grated ginger, minced garlic, and red pepper flakes until the mixture is smooth and well combined.
- Toss the Salad: Pour the dressing over the salad ingredients in the large bowl, then toss gently to evenly coat all the components with the flavorful dressing.
- Add Crunchy Toppings: Just before serving, sprinkle the toasted sliced almonds or chopped peanuts, crispy wonton strips, and toasted sesame seeds evenly over the top of the salad to add texture and extra flavor.
- Serve: Serve the salad immediately to enjoy the vibrant freshness and satisfying crunch.
Notes
- For a gluten-free version, use tamari instead of soy sauce and ensure wonton strips are gluten-free or omit them.
- To make this salad vegan, substitute cooked chicken with tofu or tempeh and use maple syrup instead of honey.
- Toast the almonds and sesame seeds lightly in a dry skillet for enhanced flavor if they are not pre-toasted.
- Adjust the red pepper flakes to your heat preference or omit for a milder salad.
- This salad is best served fresh; the wonton strips should be added just before serving to maintain crispiness.
