SESAME CHICKEN SALAD

This Sesame Chicken Salad recipe is tossed with my favorite fast sesame vinaigrette and is the ideal combination of crunchy, creamy, sweet, and savory.

Meet the sesame chicken salad that I have made countless times over the years: it is crispy, crunchy, fresh, and tasty. And will undoubtedly make a million more in the future.

What can I say? A delicious green salad with sesame vinaigrette is something I will always like!

In spite of the fact that I've combined a wide variety of components into this basic salad throughout the years, I have to admit that this is the combination that I find to be the most successful. We're talking a lot of fresh salad greens (either a simple cabbage coleslaw or some crisp shredded Romaine), any shredded or diced chicken you have on hand (I typically make some baked chicken breasts or shred some rotisserie chicken), a lot of creamy diced avocado, crunchy shredded carrots, a generous amount of fresh cilantro and green onions, toasty sliced almonds, and my go-to simple sesame vinaigrette.

I always find a light, vibrant, and perfectly-balanced green salad to be so pleasant thanks to the combination of these straightforward components. It also always, always gets the job done.

Anyone up for some salad?

SESAME CHICKEN SALAD INGREDIENTS

SALAD INGREDIENTS:

• 1 (14-ounce) bag coleslaw (or 7 cups shredded cabbage)
• 2 cups diced or shredded cooked chicken
• 1 cup loosely-packed chopped cilantro
• 2/3 cup sliced green onions
• 2/3 cup sliced or slivered almonds, toasted
• 1/2 cup shredded carrots
• 1 avocado, peeled, pitted and diced
• toasted sesame seeds, for sprinkling.

SESAME VINAIGRETTE INGREDIENTS:

• 2 tablespoons avocado oil (or olive oil)
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce (or tamari)
• 1 tablespoon maple syrup or honey
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1 small garlic clove, pressed or minced (or 1/4 teaspoon garlic powder)
• a few twists of freshly-cracked black pepper

INSTRUCTIONS

1. How to make vinaigrette: All components should be blended by whisking them all together in a small bowl (or shaking them in a mason jar).
2. Discard the salad: In a sizable mixing bowl, combine the coleslaw, chicken, cilantro, green onions, almonds, carrots, and avocado; pour with the vinaigrette; and toss to blend.
3. As soon as possible, serve the salad with sesame seeds as a garnish.

POSSIBLE VARIATIONS:

• Change the protein: Instead of the chicken, you may use shrimp, sirloin, salmon, pig, or tofu.
• Change up the greens: This salad would also be delicious with chopped romaine lettuce or other lettuces or cabbage.
• Use alternative nuts: You might replace almonds with peanuts or cashews.
• Add fruit: This salad would also be delicious with diced mango, pineapple, oranges, pears, or Mandarin oranges.
• Add wonton strips or crispy noodles: Crispy fried wonton strips or chewy chow mein noodles would both add some delightful extra crunch to this salad.
• Vegetarianize it: You are welcome to swap out the chicken for crispy baked tofu or any other plant-based protein. Or simply omit the additional protein.
• To make it gluten-free, simply swap out the soy sauce for gluten-free tamari.