Easy and Healthy Sesame Chicken Salad Recipe

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts are lean and cook quickly. If you’re looking for a substitute, shredded rotisserie chicken works great, or you can use grilled tofu for a vegetarian option!

Cabbage: Both green and purple cabbage provide crunch and a pop of color. You can swap in napa cabbage or even use a pre-packed coleslaw mix if you’re short on time.

Sesame Oil: It adds a lovely nutty flavor. If you don’t have it, you can use olive oil, but it won’t have the same taste. Toasted sesame oil really enhances the dish!

Nuts: Sliced almonds and cashews add great crunch. Feel free to use sunflower seeds or pumpkin seeds if you’re nut-free.

How Do You Make Sure the Chicken is Perfectly Cooked?

Cooking chicken can be tricky. To ensure it’s juicy and cooked right, follow these tips:

• Let the chicken come to room temperature for about 15 minutes before cooking.
• Use a meat thermometer. The internal temperature should reach 165°F (75°C).
• Rest the chicken for a few minutes after cooking to let the juices settle before slicing.

This makes a big difference in keeping your chicken moist and full of flavor!

Easy and Healthy Sesame Chicken Salad

Ingredients You’ll Need:

For the Salad:

• 2 boneless, skinless chicken breasts
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly 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 Dressing:

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon toasted sesame oil
• 1 teaspoon fresh grated ginger
• 1 garlic clove, minced
• Salt and pepper to taste
• Olive oil for cooking chicken

How Much Time Will You Need?

This delightful salad takes about 10 minutes for prep and around 15 minutes for cooking, making it a quick and easy meal ready in about 25 minutes in total!

Step-by-Step Instructions:

1. Cook the Chicken:

Start by preheating your grill or skillet over medium heat. Season both sides of the chicken breasts with salt and pepper, and drizzle a little olive oil on them. Grill or cook the chicken for about 5-7 minutes per side, or until it’s cooked through and a golden brown color. Make sure the internal temperature reaches 165°F (75°C) for safety. Once done, remove the chicken from the heat and let it rest for a few minutes.

2. Prepare the Dressing:

While the chicken is resting, grab a small bowl. Whisk together your soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil, grated ginger, minced garlic, and a bit of salt and pepper to taste. This delicious dressing will add lots of flavor to your salad!

3. Assemble the Salad:

In a large bowl, combine your shredded green cabbage, purple cabbage, carrots, red bell pepper, green onions, jalapeño slices (if using), and the chopped cilantro. Mix well to combine the colorful veggies.

4. Combine and Serve:

Next, pour the sesame dressing over the salad and toss everything well so that all the ingredients are nicely coated. Slice the rested chicken into strips and arrange them beautifully on top of the salad mix. Finally, sprinkle with sesame seeds, sliced almonds, and cashews to add that delightful crunch!

5. Enjoy!

Serve your healthy sesame chicken salad immediately and enjoy this fresh, colorful meal that’s bursting with flavors and nutrients!

FAQ About Easy and Healthy Sesame Chicken Salad

Can I Use Pre-Cooked Chicken for This Recipe?

Absolutely! You can use rotisserie chicken or any leftover cooked chicken. Just shred or slice it and toss it in with the salad. It’s a great time-saver!

How Can I Make This Salad Vegan?

To make this salad vegan, substitute the chicken with grilled tofu or chickpeas for protein, and use maple syrup in the dressing. Everything else is plant-based and delicious!

What Should I Do With Leftovers?

Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to eat to maintain the salad’s crispness.

Can I Make This Salad Ahead of Time?

You can prepare the salad ingredients and dressing ahead of time, but don’t mix them together until just before serving to prevent sogginess. Prep will save you time on busy days!