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Sesame Chicken Salad Recipe

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4.1 from 6 reviews

A vibrant and healthy Sesame Chicken Salad featuring juicy grilled chicken, crunchy kale and cabbage, fresh radishes and cucumbers, tossed in a flavorful homemade sesame dressing with tahini and soy sauce. Perfect for a quick, nutritious meal in just 30 minutes.

Ingredients

Chicken

  • 1.5 lbs chicken breast, tenderloins or thighs
  • Olive oil (for cooking)
  • Salt, pepper and garlic powder (to season chicken)

Salad Vegetables

  • 3 cups shredded purple cabbage
  • 4-5 cups shredded kale (about 1 bunch)
  • 3 radishes
  • 2 Persian cucumbers
  • 4 scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup roasted cashews

Sesame Dressing

  • 3 tbsp light olive oil or avocado oil
  • 2 tbsp tahini paste
  • 2 tbsp light soy sauce or coconut aminos
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • Pinch of salt

Instructions

  1. Season the Chicken: Season the chicken breast with salt, pepper, and garlic powder, then toss with a drizzle of olive oil to coat evenly.
  2. Grill the Chicken: Heat a skillet or pan on medium heat with a drizzle of olive oil. Cook the chicken for 7-8 minutes per side, until it reaches an internal temperature of 165°F. Thicker breast pieces may require slightly longer. Set aside and allow the chicken to cool for 5 minutes before shredding or cubing.
  3. Make the Dressing: In a bowl or jar, combine light olive oil or avocado oil, tahini paste, light soy sauce or coconut aminos, honey or maple syrup, rice vinegar, sesame oil, sesame seeds, and a pinch of salt. Whisk or shake until smooth. Add 1-2 tablespoons of water if the dressing is too thick. Adjust seasoning to taste.
  4. Prepare Vegetables: Slice radishes and Persian cucumbers into rounds, then thinly slice into strips for texture and bite.
  5. Massage Greens: Combine shredded kale and purple cabbage in a large salad bowl. Pour half of the dressing over and massage vigorously with your hands to soften the kale and evenly coat the vegetables with flavor.
  6. Assemble the Salad: Add radishes, cucumbers, chopped scallions, cilantro, and roasted cashews to the bowl with the massaged greens. Then, add the shredded or cubed chicken on top.
  7. Toss and Serve: Pour the remaining dressing over the salad and gently mix everything together with tongs until well combined. Serve immediately or refrigerate for up to 3 days.

Notes

  • The salad can be stored in the fridge for up to 3 days, making it great for meal prep.
  • Adjust the dressing consistency with water if needed for easier tossing.
  • Use coconut aminos instead of soy sauce for a gluten-free option.
  • You can swap cashews for toasted sesame seeds or almonds for different crunch textures.
  • Massage the kale well to break down its toughness and enhance tenderness.

Find it online: https://cozyplatter.com/sesame-chicken-salad-recipe/