Asian-inspired
Sesame Ginger Chicken Crunch Salad
A crisp cabbage chicken salad with sesame ginger dressing, carrots, scallions, and almonds for a lunch that stays crunchy after dressing.
This salad is built around ingredients that keep their crunch.
Cabbage, carrots, scallions, and almonds can handle a bold dressing without collapsing, which makes the recipe practical for packed lunches.
The dressing balances toasted sesame oil with rice vinegar, soy sauce, ginger, and a little honey.
Tossing the cabbage with the dressing first gives it a few minutes to soften while the chicken and toppings are added.
Use rotisserie chicken, leftover grilled chicken, or simply poached chicken breast.
The salad is best the day it is made, but the vegetables and dressing can be prepped separately for quick assembly.
For something else to cook in the same spirit, try Crispy Tofu Lettuce Cups or Miso Butter Salmon Rice Bowls.
Directions
- Whisk the rice vinegar, soy sauce, sesame oil, ginger, honey, and sesame seeds in a large bowl.
- Add the cabbage and carrots and toss for 1 minute so the vegetables begin to soften.
- Fold in the chicken and scallions until evenly coated.
- Let the salad stand for 5 minutes, then toss again and taste for seasoning.
- Top with toasted almonds right before serving so they stay crisp.
Nutrition
Nutrition Information
Estimated per serving: 340 calories, 30 g protein, 18 g carbohydrates, 18 g fat. Values vary with chicken and dressing amounts.
Variations
Recipe Variations
- Swap almonds for peanuts or cashews.
- Add mandarin segments for a sweeter lunch salad.
- Use baked tofu instead of chicken.
Notes
- Use napa cabbage for a softer salad or green cabbage for more crunch.
- Keep the almonds separate if packing lunches ahead.
- Add a squeeze of lime if the salad tastes too sweet.
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