This Crisp Asian Sesame Chicken Salad is a celebration of fresh flavors and textures, bringing together tender chicken, crunchy vegetables, and a zesty citrus vinaigrette. It’s perfect for a light lunch or as a vibrant side dish at your next gathering.
The key to this salad’s appeal lies in the combination of colorful, crunchy veggies like bell peppers and carrots, paired with the nutty sesame chicken. The homemade citrus vinaigrette adds a refreshing tang that perfectly complements the salad’s ingredients, making each bite a delightful experience.
Ingredients
INGREDIENTS
- 2 cups cooked and shredded chicken
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup sliced red bell pepper
- 1/2 cup sliced cucumber
- 1/4 cup chopped green onions
- 1/4 cup sesame seeds
- 1/2 cup sliced almonds
FOR THE CITRUS VINAIGRETTE
- 1/4 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together orange juice, soy sauce, rice vinegar, honey, sesame oil, salt, and pepper to create the citrus vinaigrette.
- In a large bowl, combine mixed salad greens, shredded chicken, carrots, bell pepper, cucumber, and green onions.
- Drizzle half of the citrus vinaigrette over the salad and toss gently to combine.
- Divide the salad into serving bowls, then sprinkle with sesame seeds and sliced almonds.
- Serve immediately, drizzled with additional vinaigrette if desired.
Notes
Tip: For extra crunch, consider adding crispy wonton strips or chow mein noodles as a topping!
For the best results, use fresh ingredients and feel free to customize the salad by adding your favorite veggies or nuts. If you prefer a vegetarian option, swap the chicken for crispy tofu or tempeh!
Store any leftovers in an airtight container in the fridge for up to 2 days. However, it’s best to keep the vinaigrette separate until you’re ready to serve to maintain the salad’s crunch.
