Garden Fresh Asian Sesame Chicken Salad
This vibrant and crunchy salad combines tender shredded chicken, crisp napa cabbage, and sweet mandarin oranges, all tossed in a creamy, nutty homemade sesame dressing. It's a quick, satisfying meal that's perfect for a healthy weeknight dinner or a flavorful lunch.
Equipment
- Large mixing bowl
- Small bowl or mason jar
- Whisk
- Dry skillet
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs
Ingredients
- 4 cups shredded napa cabbage
- 2 cups cooked, shredded chicken e.g., from a rotisserie chicken
- 1 cup shredded carrots
- ½ cup shelled edamame
- ½ cup mandarin orange segments, drained
- ¼ cup sliced almonds
- 2 tablespoons sesame seeds
- 3 green onions, sliced
- ¼ cup tahini
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1-2 tablespoons warm water as needed for dressing consistency
Instructions
- Make the sesame dressing: In a small bowl or mason jar, combine 1/4 cup tahini, 2 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 1 tablespoon toasted sesame oil, and 1 clove minced garlic. Whisk vigorously until smooth and creamy. If the dressing is too thick, add warm water 1 tablespoon at a time until it reaches a pourable consistency. Set aside.
- Toast the nuts and seeds: Place the sliced almonds and sesame seeds in a dry skillet over medium heat. Cook, shaking the pan frequently, for 2-3 minutes until fragrant and lightly golden. Be careful not to burn them. Transfer to a plate to cool.
- Build the salad base: In a very large mixing bowl, combine the shredded napa cabbage, shredded carrots, edamame, and sliced green onions. Toss gently to distribute evenly.
- Add the chicken and fruit: Add the shredded chicken and drained mandarin orange segments to the bowl. Toss very gently to avoid breaking up the oranges.
- Dress and serve: Pour the prepared dressing over the salad. Use tongs to toss everything until evenly coated. Sprinkle the toasted almonds and sesame seeds on top. Serve immediately for maximum crunch.
Notes
For meal prep, store the dressing and salad separately and combine just before serving to prevent sogginess. To add a spicy kick, include 1-2 teaspoons of sriracha or chili garlic sauce in the dressing. For a nut-free version, replace almonds with crispy chow mein noodles. If tahini is unavailable, natural peanut butter or sunflower seed butter can be used as a substitute.