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