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Asian Sesame Chicken Salad

A delightful and refreshing dish combining tender chicken and vibrant vegetables in a creamy yet light dressing, perfect for meal prep and a healthy meal option.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces bone-in chicken breasts (12-13 oz each)
  • 4 teaspoons vegetable oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper, freshly ground
For the Dressing
  • 3 tablespoons natural almond or peanut butter, unsweetened or unsalted
  • 2 tablespoons honey
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon chili pepper sauce (Sriracha optional)
  • 1/4 teaspoon coarse sea salt
For the Salad
  • 4 cups green cabbage, shredded (1/2 head)
  • 2 cups red cabbage, shredded (1/4 head)
  • 1 medium carrot (1/2 cup, shredded)
  • 2 cups romaine lettuce or curly salad greens, shredded (1 medium head)
  • 1 cup edamame beans, shelled
  • 1 tablespoon sesame seeds
  • 3 tablespoons sliced almonds
  • 3 pieces tangerines, peeled and sliced
  • 3 tablespoons fresh cilantro, chopped

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Pat-dry the chicken breasts and place them on a baking sheet lined with parchment paper.
  3. Brush the chicken with vegetable oil and season with salt and pepper.
  4. Bake for 35-45 minutes until cooked through. The internal temperature should reach 165°F (74°C).
  5. Once done, let the chicken rest for about 10 minutes before slicing.
Dressing Preparation
  1. In a medium bowl, mix the almond or peanut butter and honey.
  2. Whisk in the rice vinegar, soy sauce, toasted sesame oil, ginger, garlic, Sriracha (if desired), and coarse sea salt.
  3. Allow this dressing to marinate for about 10 minutes for optimal flavor.
Salad Assembly
  1. In a large bowl, combine half of the dressing with the shredded green cabbage, red cabbage, carrot, and romaine.
  2. Add the sliced chicken and the remaining dressing.
  3. Let it sit for 5-10 minutes to allow the flavors to meld.
  4. Stir in the edamame beans and garnish with sesame seeds, sliced almonds, tangerines, and chopped cilantro.

Notes

It’s best to store the salad mix and dressing separately until ready to eat to keep the salad fresh and crunchy. For a healthier version, consider using grilled chicken instead of baked.