Description
This crunchy Asian-inspired salad is about to become your new weeknight MVP – tender sesame chicken meets crisp veggies in a dance of sweet, tangy, and savory flavors that’ll have everyone asking for seconds.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups shredded green cabbage (about ½ medium head)
- 2 cups shredded purple cabbage (about ¼ medium head)
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- ½ cup sliced almonds, toasted
- 2 tablespoons sesame seeds, toasted
- ¼ cup chopped fresh cilantro
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon tahini (optional for extra sesame flavor)
Instructions
- In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon grated ginger. Add chicken breasts and marinate for 15 minutes to 4 hours.
- Prepare the dressing by whisking together rice vinegar, 2 tablespoons sesame oil, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 minced garlic clove, and tahini if using.
- Heat a grill pan or skillet over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- In a large bowl, combine green and purple cabbage, carrots, and green onions.
- Toast almonds and sesame seeds in a dry skillet over medium heat until golden, about 3-5 minutes.
- Add sliced chicken to the cabbage mixture. Pour dressing over salad and toss to coat.
- Add toasted almonds, sesame seeds, and cilantro. Toss again to incorporate.
- Let salad sit for 10 minutes before serving to allow flavors to meld. Garnish with additional sesame seeds or green onions if desired.