Crunchy Asian Sesame Chicken Salad
Ingredients
For the Chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1 clove garlic, minced
1 teaspoon grated ginger
1/2 cup cornstarch
Cooking oil (for frying)
For the Salad:
1 head romaine lettuce, chopped
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup shelled edamame
1/2 cup sliced cucumbers
1/4 cup sliced green onions
1/4 cup chopped cilantro
1/4 cup toasted sesame seeds
1/4 cup crispy wonton strips or chow mein noodles (for crunch)
For the Dressing:
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey or brown sugar
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon grated ginger
1 teaspoon sriracha (optional, for heat)
Directions
Marinate the Chicken:
In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
Add the chicken pieces and let them marinate for at least 30 minutes, or up to a few hours in the refrigerator.
Cook the Chicken:
Dredge the marinated chicken pieces in cornstarch until fully coated.
Heat cooking oil in a large skillet or wok over medium-high heat.
Fry the chicken for about 5-7 minutes, or until golden brown and cooked through.
Remove the chicken and set aside.
Make the Dressing:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, ginger, and sriracha (if using).
Assemble the Salad:
In a large bowl, combine chopped romaine lettuce, shredded red cabbage, shredded carrots, edamame, cucumbers, green onions, and cilantro.
Add the cooked chicken to the salad.
Drizzle the dressing over the salad and toss to combine.
Top with toasted sesame seeds and crispy wonton strips or chow mein noodles for added crunch.
Serve:
Serve the salad immediately and enjoy!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 4