Name: Sesame Chicken Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 2 boneless skinless chicken breasts; 1/4 cup low sodium soy sauce or coconut aminos; 3 cloves garlic, minced; 2 tablespoons brown sugar or coconut sugar; 2 tablespoons tahini; 1 tablespoon sesame oil (preferably toasted); 2 tablespoons rice vinegar; 1 tablespoon fresh ginger, grated; 1 tablespoon sesame seeds; 1/2 teaspoon red pepper flakes; 2 cups green cabbage, shredded; 2 cups red cabbage, shredded; 1/4 cup green onion, chopped; 1/4 cup cilantro, chopped; 1 cup carrots, julienned; 1 red bell pepper, sliced; 1 jalapeño, sliced; 2 tablespoons olive oil; 1 tablespoon pure maple syrup; 1/4 cup toasted sliced almonds; 1/4 cup roasted cashews; Extra cilantro for garnish; Extra green onion for garnish

Description

A vibrant Sesame Chicken Salad packed with flavorful veggies and marinated chicken for a delightful crunch and refreshing taste.

Ingredients

Scale

2 boneless skinless chicken breasts
1/4 cup low sodium soy sauce or coconut aminos
3 cloves garlic, minced
2 tablespoons brown sugar or coconut sugar
2 tablespoons tahini
1 tablespoon sesame oil (preferably toasted)
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 tablespoon sesame seeds
1/2 teaspoon red pepper flakes
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 cup carrots, julienned
1 red bell pepper, sliced
1 jalapeño, sliced
2 tablespoons olive oil
1 tablespoon pure maple syrup
1/4 cup toasted sliced almonds
1/4 cup roasted cashews
Extra cilantro for garnish
Extra green onion for garnish

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Instructions

In a bowl, combine the soy sauce, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes. Add the chicken and let it marinate for at least 30 minutes.
Preheat grill or skillet over medium heat. Remove chicken from marinade and cook until fully cooked and golden brown, about 6-7 minutes per side. Let it rest before slicing.
In a large bowl, combine shredded green cabbage, red cabbage, chopped green onion, cilantro, julienned carrots, sliced red bell pepper, and sliced jalapeño. Toss gently.
In a small bowl, whisk together sesame oil, olive oil, soy sauce (or coconut aminos), rice vinegar, maple syrup, garlic, and fresh ginger.
Slice the cooked chicken and add to the salad mix. Drizzle dressing over and toss gently to combine.
Top salad with toasted sliced almonds, roasted cashews, extra sesame seeds, and garnishes of cilantro and green onion.

Notes

For deeper flavor, marinate the chicken longer or customize with your favorite veggies.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 6g
Sodium: 700mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 75mg