Crunchy Asian Sesame Chicken Salad
Ingredients:
For the Grilled Sesame Chicken:
1 pound boneless skinless chicken breasts
1/4 cup low sodium soy sauce or coconut aminos
2 cloves garlic, minced
2 tablespoons brown sugar or coconut sugar
1 tablespoon tahini
1 tablespoon sesame oil (toasted sesame oil preferred)
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon sesame seeds
½ teaspoon red pepper flakes
For the Salad:
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup diced green onions
3/4 cup freshly chopped cilantro
1 cup shredded carrots (pre-packaged or freshly cut into matchsticks)
1 red bell pepper, thinly julienned
1 jalapeño, seeded and diced
For the Dressing:
Prepare a batch of Sesame Ginger Dressing
For Serving:
1/3 cup toasted sliced almonds
1/3 cup roasted cashew halves
Sesame seeds, for garnish
Additional cilantro, for garnish
Additional diced green onions, for garnish
A few jalapeño slices, for garnish
Optional: Crispy wonton strips, for garnish
Instructions:
Prepare the Chicken:
Marinate and cook the grilled sesame chicken according to the recipe. Set aside to cool slightly before slicing to add to the salad.
Make the Dressing:
Prepare your sesame ginger dressing according to its recipe. Adjust seasoning as needed and set aside.
Assemble the Salad:
In a large mixing bowl, combine green cabbage, red cabbage, green onions, cilantro, carrots, bell pepper, and jalapeño.
Drizzle the prepared dressing over the vegetables and toss well to ensure all components are evenly coated. Let the salad sit covered for a few minutes to allow the flavors to meld.
Serve the Salad:
Transfer the salad to a large platter. Top with slices of the grilled sesame chicken.
Garnish with toasted almonds, cashew halves, extra cilantro, sesame seeds, additional jalapeño slices, and green onions. If desired, add crispy wonton strips for extra crunch.
Serve immediately.
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