This Easy Sesame Chicken Salad is fresh and crunchy, packed with tender chicken, crisp veggies, and a tasty sesame dressing. It’s a perfect mix of flavors and textures!
I love enjoying this salad during warm days or when I need a quick meal. Plus, it’s so colorful that it’s like eating a rainbow! 🌈 Who doesn’t love that?
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for the best texture. If you’re looking for a quicker option, grab a rotisserie chicken and shred it instead!
Coleslaw Mix: This mix gives great crunch! You can make your own with shredded cabbage and carrots, or even use a pre-packaged salad mix for convenience. No fresh veggies? Use frozen veggies that can be thawed.
Vegetables: The red bell pepper adds sweetness and color. If you want a milder flavor, try using cucumber or shredded carrots instead. For heat, keep the jalapeño or use a pinch of red pepper flakes.
Nuts: Cashews and sliced almonds add crunch, but feel free to swap in any nuts you enjoy, like peanuts or walnuts. If you have nut allergies, sunflower seeds are a great alternative!
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken adds lots of flavor and keeps it juicy! Here’s how to do it well:
- Mix soy sauce, sesame oil, honey, ginger, and garlic in a small bowl.
- Place chicken in a resealable bag or dish, pour marinate over it, and seal. Make sure the chicken is well coated.
- Let it marinate in the fridge for at least 20 minutes, or ideally up to an hour for deeper flavors.
Don’t skip this step; it’s essential for a tasty salad!
Easy Sesame Chicken Salad
Ingredients You’ll Need:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- For the Salad:
- 5 cups coleslaw mix (shredded green and purple cabbage with carrots)
- 1 red bell pepper, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cashews
- 1/4 cup sliced almonds
- 1 tablespoon sesame seeds, toasted
- For the Dressing:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sriracha or chili sauce (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 20 minutes for marinating the chicken. The total time will be around 40–45 minutes, making it a quick and delicious meal for any day of the week!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a small bowl, combine the soy sauce, sesame oil, honey, grated ginger, and minced garlic to create a flavorful marinade. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Make sure they’re well coated. Let them marinate in the fridge for at least 20 minutes; longer is even better for extra flavor!
2. Cook the Chicken:
When you’re ready to cook, preheat a grill pan or skillet over medium-high heat. Cook the chicken breasts for about 5-6 minutes on each side, or until they are cooked through and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the heat and cover it loosely. Let it rest for about 5 minutes before slicing it thinly.
3. Prepare the Dressing:
While the chicken is resting, whisk together all dressing ingredients in a bowl until well combined. This simple dressing will enhance the flavors of your salad beautifully!
4. Assemble the Salad:
In a large bowl, mix the coleslaw, red bell pepper, jalapeño (if using), green onions, and cilantro. Pour half of the dressing over the salad and toss everything together until it’s well coated. Transfer the salad mixture onto a serving platter.
5. Serve and Enjoy:
Arrange the sliced chicken on top of the salad and drizzle the remaining dressing over the chicken. Finish off by sprinkling toasted sesame seeds, cashews, and sliced almonds for that crunchy goodness. Serve immediately and enjoy this colorful, fresh, and tasty meal!
This salad perfectly balances savory and sweet flavors, making it both nutritious and delicious!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works great in this salad. Just shred or slice it and proceed with the recipe as usual for a quick and easy meal.
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce substitute, tamari is a great gluten-free option. You can also use coconut aminos for a soy-free alternative, though the flavor will be slightly different.
How Do I Make This Salad in Advance?
You can prep elements of the salad in advance! Chop the veggies and store them in an airtight container in the fridge for up to 2 days. However, for the best flavors, I recommend adding the dressing and nuts right before serving to keep everything fresh and crunchy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge. The salad will be good for up to 2 days, but keep in mind that the vegetables may get a little soggy over time. If possible, store the dressing separately until you’re ready to eat!
