Sesame Chicken Cabbage Crunch Salad

This Sesame Chicken Salad is a vibrant and satisfying meal that’s perfect for any time of day. The crispy chicken, fresh vegetables, and tangy dressing come together to create a flavor explosion in every bite. 

I love how versatile this salad is – you can customize it to your liking by adding your favorite vegetables or proteins. It’s the perfect way to use up leftover chicken or veggies, and it’s always a crowd-pleaser. 

As a kid, lunchtime was all about adventure. My grandma, a master in the kitchen, would whip up the most incredible meals, each one a surprise waiting to be devoured.

One of my all-time favorites was her “mystery salad.” Packed with colorful vegetables, juicy chicken, and a tantalizingly sweet and savory dressing, it was a symphony of textures and flavors.

The secret weapon in her salad? Crunch! Grandma would always add a surprise element – sometimes it was crispy chow mein noodles, other times it was slivered almonds or even crushed tortilla chips.

This crunchy textural contrast added a whole new dimension to the dish, making it not just delicious but also incredibly fun to eat.

Fast forward to today, and that love for crunchy salads has stuck with me. This Sesame Chicken Salad is my homage to Grandma’s legacy of creative cooking.

It captures the essence of her mystery salad, with juicy chicken, vibrant vegetables, and a homemade sesame ginger dressing that bursts with flavor. But the real star of the show is the added crunch – in this case, from toasted almonds. Every bite is a delightful interplay of textures and tastes, a reminder of the joy and wonder that Grandma brought to every meal.

This recipe is not only delicious but also incredibly versatile. You can customize it to your liking by adding different vegetables or proteins. It’s the perfect way to use up leftover chicken or veggies, and it’s always a crowd-pleaser. So grab your favorite ingredients, get creative, and let the crunchy adventure begin!

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Ingredients

Chicken Breast

I always opt for boneless, skinless chicken breasts for this recipe. They are lean, versatile, and cook quickly. Plus, they absorb the flavors of the sesame ginger dressing beautifully. 

Sesame Oil and Soy Sauce

These two ingredients are the backbone of the sesame ginger dressing. The sesame oil adds a nutty flavor, while the soy sauce provides a salty, umami flavor.

I remember my mom using these ingredients in her stir-fries, and I’ve always loved the way they complement each other. 

Rice Vinegar

Rice vinegar adds a tangy flavor to the dressing. It helps to balance out the sweetness of the honey and the richness of the sesame oil. 

Honey

Honey adds a touch of sweetness to the dressing. It also helps to balance out the acidity of the rice vinegar. I love using honey in my cooking because it adds a natural sweetness and a touch of complexity. 

Ginger and Garlic

Ginger and garlic are two of my favorite flavorings. They add a warm, savory flavor to the dressing. I always use fresh ginger and garlic whenever possible, as they have a more intense flavor than dried ginger and garlic powder. 

Mixed Greens

Mixed greens add a fresh, crunchy element to the salad. They’re also a great source of vitamins and minerals. I like to use a variety of greens, such as romaine lettuce, spinach, and arugula. 

Cucumber

Cucumber adds a refreshing, hydrating element to the salad. It also helps to balance out the richness of the chicken and dressing.

Red Bell Pepper

Red bell pepper adds a sweet, crunchy element to the salad. It also adds a beautiful pop of color.

Almonds

Toasted almonds add a nutty crunch to the salad. They’re also a good source of protein and healthy fats. I love the way they complement the flavors of the chicken and dressing.

Recipe Steps

To start, I cook the chicken breasts. I like to pan-sear them in a little bit of sesame oil until they’re golden brown and cooked through. Once the chicken is cooked, I let it rest for a few minutes before slicing it into bite-sized pieces. 

While the chicken is resting, I make the dressing. I whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. I taste the dressing and adjust the seasoning as needed. 

Next, I prepare the vegetables. I wash and chop the mixed greens, cucumber, and red bell pepper. I also toast the almonds in a dry skillet until they’re golden brown.

Finally, I assemble the salad. I start by adding the mixed greens to a large bowl.

Then, I top the greens with the sliced chicken, toasted almonds, and chopped vegetables. I drizzle the sesame ginger dressing over the salad and toss to coat. 

Chef’s Tips:

Tip # 1: Toast the almonds 

Toasting the almonds brings out their nutty flavor. 

Tip # 2: Use fresh ingredients 

Fresh ingredients will make the salad taste better. 

Tip # 3: Adjust the dressing to your taste 

If you like your dressing sweeter, add more honey. If you like it spicier, add a pinch of red pepper flakes. 

Tip # 4: Serve immediately 

The salad is best served immediately, while the vegetables are still crisp.

Tip # 5: Store leftovers properly 

Store leftovers in an airtight container in the refrigerator to prevent them from drying out.

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