This Easy Healthy Sesame Chicken Salad is fresh and tasty with crisp veggies, tender chicken, and a yummy sesame dressing. It’s perfect for lunch or a light dinner!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts help keep the salad lean and healthy. If you’re looking for something quicker, rotisserie chicken is a great alternative. It adds flavor and saves time!
Cabbage: Green and purple cabbage add crunch and color. If you can’t find them, try using coleslaw mixes or even kale for a different texture. Just remember, anything crunchy works well!
Nuts: Almonds and cashews add a satisfying crunch. You can swap them out for sunflower seeds or walnuts if you have nut allergies. Toasted nuts always bring out better flavors, if you have time!
Sesame Oil: This oil adds a lovely nuttiness and fragrance. If you don’t have it, a light olive oil can work in a pinch, but you’ll miss that sesame flavor. A little goes a long way!
How Do I Make Sure My Chicken Is Perfectly Cooked?
Cooking chicken just right can be tricky! Here’s how to nail it:
- Start with medium-high heat. This sears the chicken, locking in moisture.
- Season both sides lightly with salt and pepper for flavor.
- Cook for about 5-6 minutes per side. Check your chicken’s doneness using a meat thermometer; it should reach 165°F (74°C).
- Let it rest for 5 minutes before slicing. This helps the juices redistribute, keeping the meat juicy!
With these tips, you’ll have perfectly cooked chicken that takes your salad to the next level!
Easy Healthy Sesame Chicken Salad
Ingredients:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon sesame oil (for cooking chicken)
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, julienned or shredded
- 1 red bell pepper, sliced thinly
- 2 green onions, sliced (separate white and green parts)
- 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 garnish)
For the Sesame Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Optional: 1/2 teaspoon chili flakes or sriracha for a kick
Time Needed:
This recipe will take about 30 minutes from start to finish. You’ll spend approximately 10 minutes prepping your ingredients and about 20 minutes cooking the chicken and assembling the salad. It’s quick, easy, and perfect for a healthy meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Begin by heating the sesame oil in a skillet over medium-high heat. Lightly season the chicken breasts with salt and pepper. Cook the chicken for about 5-6 minutes on each side, or until it is cooked through and has a nice golden brown color. Once cooked, remove the chicken from the pan and let it rest for 5 minutes before slicing it thinly. This helps keep it juicy!
2. Prepare the Salad Base:
In a large salad bowl, mix together the shredded green cabbage, shredded purple cabbage, julienned carrot, sliced red bell pepper, sliced white parts of green onions, sliced jalapeño (if using), and the chopped cilantro. This colorful mix adds a lot of flavor and crunch!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil, grated ginger, minced garlic, and chili flakes or sriracha (if using). Mix until everything is well combined—this dressing is what will bring your salad to life!
4. Dress the Salad:
Pour the sesame dressing over the shredded vegetable mix and toss everything together until all the ingredients are evenly coated. Make sure the veggies really soak up that delicious dressing!
5. Assemble the Salad:
Now it’s time to put your salad together! Arrange the sliced chicken on top of the dressed salad. For an extra crunch, sprinkle the sliced almonds, cashews, slices of green onions, chopped cilantro, and a sprinkle of sesame seeds on top as garnish.
6. Serve:
Serve your salad immediately for the freshest taste, or you can chill it in the fridge for about 15-20 minutes to let the flavors meld together. This salad is delightful on its own or served with a side of brown rice or quinoa for a fuller meal.
Enjoy this fresh, crunchy, and flavorful salad! It’s vibrant, healthy, and loaded with textures—from the tender chicken, crunchy nuts, colorful veggies, to the nutty sesame dressing—perfect for any meal!
Frequently Asked Questions (FAQ)
Can I Use Cooked Chicken in This Salad?
Absolutely! If you have leftover grilled chicken or rotisserie chicken, just slice it up and toss it in. It’ll save you time and still taste delicious in the salad.
How Can I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to maintain the salad’s crunchy texture. When ready to eat, just toss everything together!
What If I Don’t Have Sesame Oil?
No worries! You can substitute with light olive oil or avocado oil. While the flavor will differ slightly, it will still work as a great base for cooking the chicken.
Can This Salad Be Made Ahead of Time?
Yes! You can prepare the salad base and the dressing a few hours in advance. Just keep them separate until you’re ready to serve. This allows the flavors to meld without wilting the veggies!
