It’s fresh, it tastes like Spring, and it’s a snap to make. Sesame Chicken Salad is the bomb. Whip some up tonight!
We’ve made one similar in the past; it was called Thai Chicken Salad. It was a little spicier, and the sauce was a healthy hack on a Thai Peanut Sauce. This time, our dressing uses sesame oil, olive oil, and rice vinegar. We added three fruits: mandarin oranges, fresh pineapple, and avocado. Almonds and celery give it an appealing crunch, and cabbage provides the base.
Sesame Chicken Salad
- 1 lb chicken tenderloins
- 3 cups shredded green cabbage
- ½ C mandarin oranges (canned in pear juice)
- ½ C fresh pineapple, cubed
- 1 C snow peas, sliced on the diagonal
- ⅓ C sliced, raw almonds
- 1 C chopped curly parsley
- 1 medium avocado
- 4 Tbsp olive oil
- 4 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 1 Tbsp low-sodium Soy Sauce
- 1 Tbsp Mike’s Hot Honey (or clear honey)
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp course ground black pepper
- white sesame seeds
- black sesame seeds
- Gently boil chicken in a sauce pan with plenty of water, on a steady simmer. Submerge chicken in cool water after chicken is cooked, (about 15 minutes, or until chicken reaches an internal temperature of 165º) to cease the cooking process.
- Combine all salad ingredients.
- Create salad dressing, pour over salad, and toss well.
- Garnish with black and white sesame seeds.
We served ours as a lunch on it’s own, and again as a dinner, the next evening, over arugula lettuce. Either way, it’s a win!