This delish Asian sesame chicken salad comes together easily with an irresistable sesame dressing. Absolutely worth the addition of sesame oil to your pantry!
- 4 cups thinly sliced cabbage
- 2 cups cooked chicken sliced or shredded
- 1 med orange bell pepper diced (about 1 cup)
- 1 cup scallions (mostly green tops) sliced or snipped with scissors
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1 teaspoon sesame seeds
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In a medium bowl, toss together the cabbage, chicken, bell peppers, and scallions. Set aside or refrigerate until ready to serve.
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In a jar with tight-fitting lid, add the dressing ingredients (olive oil, sesame oil, soy sauce, vinegar, sugar, pepper, sesame seeds). Secure the lid, and shake vigorously until well combined.
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Pour the desired amount of dressing over the salad, toss to combine, and serve immediately.
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Leftover dressed salad will stay fresh for 1-2 days in the refrigerator. Any leftover dressing can be kept, refrigerated, for up to 2 weeks.
If you don't have sesame oil on hand, substitute with additional olive oil.
While this salad doesn't take long to prep, you can skip the slicing and dicing if necessary and replace the veggies with a bag of pre-prepped slaw vegetables.
Boost the salad with your favorite nuts, dried fruit, or other veggies for an additional punch of flavor, nutrition and crunch.