Asian Sesame Chicken Salad
Ingredients
The Salad Base:
4 cups chopped romaine lettuce or mixed greens
1 cup shredded red and green cabbage
1 large carrot, julienned or shredded
1/2 cup fresh cilantro leaves, loosely packed
3 green onions, thinly sliced
The Sesame Chicken:
1 lb chicken breasts, sliced into bite-sized strips
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp vegetable oil
1 tbsp toasted sesame seeds (black and white mixed)
The Ginger-Sesame Dressing:
3 tbsp olive oil
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1 tsp fresh ginger, grated
1 clove garlic, minced
Instructions
Whisk the Dressing: In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until fully emulsified. Set aside.
Cook the Chicken: Toss the chicken strips with the soy sauce and hoisin sauce. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes until cooked through and deeply caramelized on the edges, matching the rich glaze seen in image_388b65.jpg. Sprinkle with sesame seeds in the final minute of cooking.
Assemble the Greens: In a large serving bowl, toss the romaine lettuce, shredded cabbage, carrots, and half of the green onions together.
Toss and Serve: Drizzle the ginger-sesame dressing over the salad base and toss gently to coat. Top the dressed greens with the warm sesame chicken. Garnish generously with a high mound of fresh cilantro and the remaining green onions. Serve immediately while the chicken is warm.