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Asian Sesame Chicken Salad

A refreshing and light salad packed with flavor, combining crunchy veggies, tender grilled chicken, and a zesty sesame-ginger vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame (steamed)
  • 2 breasts grilled chicken, sliced or shredded
  • 2 pieces green onions, sliced
Sesame-Ginger Vinaigrette
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 small clove garlic, minced
  • to taste splash lime juice or sriracha (optional) for a kick
Optional Toppings
  • sesame seeds
  • sliced almonds
  • wonton strips
  • cilantro

Method
 

Preparation
  1. In a large bowl, combine the shredded green cabbage, red cabbage, carrots, edamame, and green onions.
  2. Top the salad with the sliced grilled chicken.
  3. In a separate small bowl, whisk together the vinaigrette ingredients until well blended.
  4. Pour the dressing over the salad and toss gently to combine all ingredients.
  5. Sprinkle with sesame seeds or any other optional toppings you prefer, and serve immediately.

Notes

This salad is best served fresh, with the dressing added right before you eat. For a more substantial meal, serve it with a side of rice or quinoa. If you have leftovers, store them in an airtight container in the refrigerator and keep the dressing separate until you're ready to enjoy it again. Use the leftover salad within 2-3 days for the best flavor and texture.