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Crunchy Asian Sesame Chicken Salad

A vibrant, crunchy salad featuring shredded cabbage, tender chicken, toasted almonds, and sweet cranberries tossed in a savory sesame soy dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch, Salad
Cuisine: Asian Fusion, Healthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups shredded cabbage green or slaw mix
  • 1 cup carrots shredded
  • 2 cups cooked chicken shredded
  • 0.5 cup almonds sliced and toasted
  • 0.33 cup dried cranberries
  • 0.5 cup fresh cilantro chopped
Sesame Dressing
  • 3 tbsp soy sauce low sodium
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced

Equipment

  • Small skillet
  • Whisk
  • Large mixing bowl
  • Jar with lid

Method
 

  1. If not using pre-cooked chicken, poach chicken breasts in simmering water for 15 minutes, then shred.
  2. Toast almond slices in a dry skillet over medium heat for 3-5 minutes until golden brown.
  3. Whisk soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic in a small bowl or jar.
  4. In a large bowl, combine shredded cabbage, carrots, and shredded chicken.
  5. Pour the dressing over the salad and toss to coat evenly.
  6. Top with toasted almonds, dried cranberries, and fresh cilantro just before serving.

Notes

For meal prep, keep the dressing and nuts separate until ready to eat to maintain crunch.