Name: Asian Sesame Chicken Salad
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 cups water; ½ teaspoon minced dried onion; 1 pound boneless, skinless chicken breast; 4 cups red cabbage, shredded; 2 large whole carrots, shredded; ¼ cups chopped fresh herbs, (parsley, mint, basil, or cilantro, all or a mixture); ¼ red onion, thinly sliced; 3 tablespoons canola oil; 3 tablespoons lime juice or rice vinegar; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon fresh ginger, peeled, minced; 1 teaspoon chile sauce (sambal oelek, Sirarcha, garlic chile sauce, or gochujang); 1 teaspoon honey; 1 teaspoon water; ¼ cup chopped roasted peanuts or 3 tablespoons toasted sesame seeds

Asian Sesame Chicken Salad

bowl of red cabbage, carrots and chicken slaw

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4 from 1 review

Asian Sesame Chicken Salad is tender poached chicken, crunchy red cabbage, and sweet carrots tossed in an Asian sesame vinaigrette.

Author: Judy Barbe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Main Salad
Method: Stove
Cuisine: Asian

Ingredients

Scale

2 cups water
½ teaspoon minced dried onion
1 pound boneless, skinless chicken breast
4 cups red cabbage, shredded
2 large whole carrots, shredded
¼ cups chopped fresh herbs, (parsley, mint, basil, or cilantro, all or a mixture)
¼ red onion, thinly sliced
3 tablespoons canola oil
3 tablespoons lime juice or rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, peeled, minced
1 teaspoon chile sauce (sambal oelek, Sirarcha, garlic chile sauce, or gochujang)
1 teaspoon honey
1 teaspoon water
¼ cup chopped roasted peanuts or 3 tablespoons toasted sesame seeds

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Instructions

Poach Chicken: Place chicken in a single layer and minced dried onion in a medium sauce, add water to cover. Heat water to boil, reduce heat to simmer, cover, cook 10 minutes. Depending on the thickness of the chicken, it may take 5-10 minutes more simmering. The chicken will turn white and the thickest part of meat should reach 165℉ with a meat thermometer. Remove chicken and allow to cool.

Salad: Thinly slice red cabbage and red onion. Shred carrot. Chop herbs. Place in large bowl.

Vinaigrette: In small bowl or jar with lid, combine oil, lime juice or vinegar, soy sauce, sesame oil, fresh ginger, chile sauce, honey and water.

Then: Shred chicken, toss with cabbage mixture, drizzle vinaigrette, sprinkle peanuts or sesame seeds over top

Notes

To toast sesame seeds: spread in skillet and heat over medium, stir occasionally, toast 5-7 minutes until they smell fragrant and nutty. Some may pop as they heat. Remove pan from stove to let cool.

Find it online: https://www.livebest.info/asian-sesame-chicken-salad/