Asian Sesame Chicken Salad with Crunchy Noodles
Ingredients
- For the Salad:
- 2 cups cooked chicken breast (grilled, roasted, or rotisserie; shredded or sliced)
- 4 cups shredded green cabbage (or coleslaw mix)
- 1 cup shredded purple cabbage (optional, for color)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1 cup snap peas or snow peas, halved
- 1 packet instant ramen noodles (uncooked, crushed into small pieces)
- 2 tbsp sesame seeds (toasted)
- ¼ cup chopped cilantro (optional)
- For the Sesame Dressing:
- ¼ cup sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp lime juice (freshly squeezed)
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 tsp sriracha or chili paste (optional, for spice)
Instructions
- Step 1: Prepare the Dressing : In a bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, honey, lime juice, garlic, ginger, and sriracha (if using). Set aside to let flavors meld.
- Step 2: Prepare the Chicken : Use cooked chicken (grilled, roasted, or rotisserie). Shred or thinly slice it. If cooking fresh, season chicken with salt and pepper, pan-sear until cooked through, then slice.
- Step 3: Assemble the Salad Base : In a large mixing bowl, combine cabbage, carrots, bell pepper, snap peas, and green onions.
- Step 4: Add Protein u0026 Crunch : Add shredded chicken and crushed ramen noodles. Toss well to combine.
- Step 5: Dress u0026 Garnish : Pour dressing over salad and toss until everything is evenly coated. Garnish with toasted sesame seeds and cilantro.