Name: Sesame Chicken Salad
Ingredients: 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tablespoons soy sauce (low-sodium recommended); 1 tablespoon rice vinegar; 2 tablespoons honey; 3 tablespoons sesame oil, divided; 2 tablespoons toasted sesame seeds, plus more for garnish; 2 cloves garlic, minced (about 2 teaspoons); 1 teaspoon fresh ginger, grated; ¼ teaspoon red pepper flakes (optional); 8 cups (240g) mixed salad greens (romaine, spring mix, or butter lettuce); 1 cup (100g) shredded purple cabbage; 1 large carrot, julienned or shredded (about 1 cup); 1 red bell pepper, thinly sliced; ½ English cucumber, sliced into half-moons; 3 green onions, thinly sliced; ¼ cup (30g) sliced almonds; 1 avocado, sliced (optional); 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon honey; 2 tablespoons sesame oil; 1 tablespoon olive oil; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; 1 teaspoon fresh ginger, grated

Description

Skip the boring salad and dive into a flavor paradise! This Incredible Sesame Chicken Salad has the perfect balance of crispy, tangy, and savory that’ll make you forget you’re eating something healthy.

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons soy sauce (low-sodium recommended)
1 tablespoon rice vinegar
2 tablespoons honey
3 tablespoons sesame oil, divided
2 tablespoons toasted sesame seeds, plus more for garnish
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon fresh ginger, grated
¼ teaspoon red pepper flakes (optional)
8 cups (240g) mixed salad greens (romaine, spring mix, or butter lettuce)
1 cup (100g) shredded purple cabbage
1 large carrot, julienned or shredded (about 1 cup)
1 red bell pepper, thinly sliced
½ English cucumber, sliced into half-moons
3 green onions, thinly sliced
¼ cup (30g) sliced almonds
1 avocado, sliced (optional)
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 teaspoon fresh ginger, grated

Instructions

In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, minced garlic, grated ginger, and red pepper flakes. Add chicken pieces and toss to coat. Marinate for 15 minutes to 2 hours in the refrigerator.
Make the dressing by combining rice vinegar, soy sauce, honey, sesame oil, olive oil, Dijon mustard, minced garlic, and grated ginger in a small bowl or jar. Whisk or shake until emulsified. Set aside.
Heat remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes without stirring, then flip and cook until golden and cooked through, about 5-6 minutes total. Add sesame seeds during the last minute of cooking.
Prepare all vegetables and arrange mixed greens on a large serving platter or bowl.
Layer vegetables over greens: cabbage, carrots, bell pepper, cucumber, and most of the green onions. Sprinkle with almonds and add the cooked sesame chicken on top. Add avocado if using.
Drizzle with half the dressing, garnish with remaining green onions and extra sesame seeds. Serve immediately with remaining dressing on the side.