Description
A vibrant and crunchy Asian sesame chicken salad featuring shredded chicken, mixed cabbages, fresh vegetables, toasted almonds, and crispy wonton strips, all tossed in a tangy and flavorful sesame dressing. Perfect for a light, refreshing meal with a delightful mix of textures and Asian-inspired flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 4 cups shredded Napa cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 1/2 cup cilantro leaves, chopped
- 1/3 cup sliced almonds, toasted
- 1 cup crispy wonton strips
- 2 tablespoons sesame seeds
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded Napa cabbage, purple cabbage, shredded carrots, thinly sliced red bell pepper, sliced green onions, and chopped cilantro. Mix them gently to evenly distribute all the fresh vegetables.
- Add Protein and Crunch: Add the shredded or diced cooked chicken breast, toasted sliced almonds, sesame seeds, and crispy wonton strips to the vegetable mixture. This combination adds both protein and layers of crunchy texture to the salad.
- Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, vegetable oil, honey, brown sugar, grated fresh ginger, and minced garlic until the mixture is smooth and well combined. This creates a tangy, sweet, and savory dressing that complements the salad perfectly.
- Toss the Salad: Pour the prepared dressing over the salad and toss everything together carefully until all ingredients are evenly coated with the dressing, ensuring balanced flavor in every bite.
- Serve Immediately: Serve the salad right away to enjoy the maximum crunch and freshness of the wonton strips and vegetables. This dish is best eaten fresh to preserve its delightful textures and vibrant flavors.
Notes
- For extra protein, add cooked shrimp or tofu as alternatives to chicken.
- Make the dressing ahead and keep refrigerated for up to 3 days; toss with salad just before serving.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free wonton strips or omit them.
- To toast almonds, dry roast them in a skillet over medium heat until lightly browned and fragrant, about 3-4 minutes.
- This salad is best enjoyed fresh as the wonton strips can become soggy if dressed too far in advance.
