Sesame Chicken Cabbage Crunch Salad Recipe
A refreshing and crunchy Sesame Chicken Cabbage Crunch Salad featuring tender grilled chicken breasts, crisp shredded cabbage, colorful vegetables, and a flavorful homemade sesame dressing. Perfect for a light lunch or dinner, this salad combines savory and nutty flavors with a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Skillet Cooking and Tossing
- Cuisine: Asian-inspired
- Diet: Low Fat
Ingredients
Scale
For the Salad:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1 medium carrot, julienned or shredded
- ½ red bell pepper, thinly sliced
- ¼ cup chopped green onions
- ¼ cup roasted sesame seeds
- ¼ cup cilantro (optional, for garnish)
For the Sesame Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon water (to thin, if needed)
- Salt and pepper, to taste
Instructions
- Season the Chicken: Rub the chicken breasts with olive oil, salt, and black pepper evenly to prepare them for cooking.
- Cook the Chicken: Heat a skillet over medium-high heat and place the chicken breasts in the pan. Cook for 6-7 minutes on each side until they are golden brown and the internal temperature reaches 165°F, ensuring they are cooked through.
- Rest the Chicken: Remove the chicken from the skillet and allow it to rest for 5 minutes. This helps retain the juices before slicing into thin strips.
- Prepare the Salad Base: In a large mixing bowl, add the shredded cabbage. Then add the julienned carrot, thinly sliced red bell pepper, and chopped green onions. Toss these ingredients together to blend well.
- Make the Sesame Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, and water until the dressing is smooth. Taste and adjust the salt and pepper according to your preference.
- Assemble the Salad: Place the sliced chicken strips on top of the cabbage and vegetable mixture.
- Dress the Salad: Pour the sesame dressing over the entire salad. Gently toss everything together to coat the chicken and vegetables evenly with the dressing.
- Garnish and Serve: Sprinkle the roasted sesame seeds over the salad, and optionally garnish with chopped cilantro. Serve immediately to enjoy the fresh flavors and crunchy texture.
Notes
- To make the recipe gluten-free, substitute soy sauce with tamari.
- Maple syrup can be used instead of honey for a vegan option.
- Make sure to rest the chicken after cooking to keep it juicy and tender.
- Roasted sesame seeds add a nutty crunch, so toast them lightly if using raw seeds.
- The salad is best enjoyed fresh but can be refrigerated for up to 1 day with dressing added just before serving.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Sesame chicken salad, cabbage salad, Asian chicken salad, healthy chicken salad, crunchy salad, sesame dressing
