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Crunchy Asian Sesame Chicken Salad

A vibrant, nourishing salad packed with fresh veggies, succulent chicken, and an irresistible sesame dressing, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken, diced You can use leftover chicken or roast/grill fresh chicken breasts.
  • 4 cups mixed salad greens Use romaine, arugula, or any favorite greens.
  • 1 cup shredded carrots
  • 1 medium red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • ½ cup chopped fresh cilantro
  • ¼ cup sliced almonds Adds delightful crunch.
For the Dressing
  • ¼ cup sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated ginger Fresh is best.
  • to taste Salt and pepper Adjust to personal preference.

Method
 

Preparation
  1. If using leftover chicken, dice it. If not, roast or grill chicken breasts, season with salt and pepper, and cube.
  2. In a large bowl, combine the salad greens, shredded carrots, snap peas, sliced bell pepper, and diced chicken. Toss everything together.
Making the Dressing
  1. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and grated ginger until smooth.
  2. Taste the dressing and add salt and pepper if needed.
Combining
  1. Drizzle the dressing over the salad and toss to combine.
  2. Sprinkle the sliced almonds on top for added crunch.
Serving
  1. Plate the salad and serve immediately.

Notes

You can prepare the salad the night before. Keep the dressing separate until ready to eat. Feel free to add more veggies, like cucumbers or radishes, for more color and crunch.