Crunchy Sesame Chicken Salad
Crunchy, tasty, delicious grilled sesame chicken with sesame ginger dressing
Prep Time 1 day d 20 minutes mins
Cook Time 19 minutes mins
Total Time 1 day d 39 minutes mins
Course Lunch, Main Course, Salad
For the dressing/marinade/chicken:
- 1/2 cup soy sauce
- 4 garlic cloves minced
- 2 tbsp fresh ginger minced
- 2 tbsp brown sugar
- 2 tbsp tahini
- 2 tbsp sesame oil make sure its toasted sesame oil
- 2 tbsp rice vinegar
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1 package boneless skinless chicken breasts
For the salad:
- 1 bag coleslaw mix or 6 cups shredded cabbage. lettuce
- 1/2 cup diced green onions
- 3/4 cup cilantro chopped
- 1 bell pepper thinly sliced
- 1 jalapeno seeded and thinly sliced
- 1 cup shredded carrots if you aren't using coleslaw mix that has them
- 1/4 cup sesame seeds more or less, to your taste
- 1/3 cup toasted slivered almonds
For the marinade/chicken:
Combine all the marinade ingredients in a bowl and whisk well. Set aside half in another small bowl to use for the dressing. Trim chicken and place in a sealed ziploc with the 1/2 marinade and let sit overnight.
When you are ready to cook, heat grill to medium or heat your broiler and cook chicken breasts until they are lightly charred and at least 165 in the thickest part with an instant read thermometer. Set aside to rest for 10 minutes and then slice.
For the salad:
Toss the coleslaw mix, peppers, onions, cilantro, bell pepper and jalapeno with some of the dressing. Add the sesame seeds and toasted almonds. Taste and add more dressing if it is needed. Place some salad in a bowl and top with your sliced chicken and drizzle a bit of dressing over the top. Serve with chili crisp if you like.
Keyword Chicken, Lunch, Main Dish, Salad