Asian Sesame Chicken Chopped Salad

• 2 cups shredded cooked chicken
• 2 cups chopped romaine lettuce
• 1 cup shredded purple cabbage
• 1/2 cup sliced green onions
• 1/2 cup diced cucumber
• 1/4 cup toasted sesame seeds
• 1/4 cup sliced almonds
• 1/4 cup diced red bell pepper
• 1/4 cup diced carrot
• 1/4 cup chopped cilantro
• 1/4 cup sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 clove garlic, minced

Steps

1. 1 In a large bowl, combine the chicken, romaine, cabbage, green onions, cucumber, sesame seeds, almonds, red bell pepper, carrot, and cilantro.
2. 2 Whisk together the sesame oil, rice vinegar, soy sauce, honey, and garlic in a small bowl until well combined.
3. 3 Pour the dressing over the salad and toss to coat everything evenly.
4. 4 Serve immediately for maximum crunch and flavor.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add grilled shrimp for a seafood twist.
• Include tofu for a vegetarian option.

Substitutions

• Substitute sunflower seeds for sesame seeds if preferred.
• Use almond butter thinned with water as a creamy dressing base.

Pairings

• Matcha green tea
• Steamed jasmine rice

Nutrition

Tips

• Toast sesame seeds in a dry skillet over medium heat for extra nuttiness.
• For a quicker version, use store-bought rotisserie chicken.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the vegetables and chicken.

Serving Suggestions

• Serve with crispy wontons or spring rolls on the side.
• Pair with a warm bowl of miso soup for a complete meal.

FAQ