Asian-Inspired Chicken Slaw Salad with Sesame Dressing

This Asian-Inspired Chicken Salad is really more of a slaw that we serve in any way possible. From entrees to side dishes to a modified version for pulled pork sliders. This salad is fresh, it’s dressed, it’s exciting, and it’s super easy. Plus, per usual, it’s highly adaptable to suit your needs.

Prep Time20

Cook Time20

Total Time40

Course: Salads

Cuisine: Asian

Keyword: Healthy, Recipes, Salad

Skill: beginner

Servings:

Calories: 810kcal

Ingredients

2 large chicken breasts
1 cups mayonnaise
0.5 cups sesame oil
0.25 cups lime juice
2 tbsp tamari or soy sauce
1 1" piece of ginger, grated fresh
3 cloves of garlic, grated fresh
1 large head Napa cabbage, cut into long quarters (if there are only small heads available, get two)
1 large red bell pepper, cut into quarters
3 large celery stalks
3 green onions
0.5 bunch cilantro, washed and chopped
0.5 cups dry roasted and salted peanuts
0.5 red onion (optional)
1 small jicama, cut into quarters, or 1 small can water chestnuts (optional)
roasted sesame sticks, for garnish (optional)

Instructions

In a large pot, bring about 4 cups of water to a boil. Add the chicken breasts and poach at a high simmer for about 15-20 minutes, or until the internal temperature of each breast reads 160 degrees. Set aside.
In a large liquid measuring cup, mix together mayo, sesame oil, lime juice, tamari, ginger, and garlic. Set in the fridge to rest while you prepare the salad.
Using a mandolin set to ¼”, cut the Napa cabbage quarters into an extra-large bowl. Reset the mandolin to 1/8” and cut the bell pepper, celery, and green onions into the bowl. If you are adding the optional red onion and jicama, do this now.
Cut the cooked chicken breasts into bite-sized cubes and add to the cabbage mixture. Add the cilantro and pour dressing over top. Mix to combine.
Serve immediately with roasted peanuts, a touch more cilantro and optional sesame sticks. Note: this salad does not sit well, as the moisture from the vegetables loosens the dressing and creates excess liquid. Serve and eat immediately, or reserve the dressing until ready to eat.

Nutrition