Sesame Chicken Salad
- Yield 4
- Prep 20 minutes
- Total 20 minutes
Sesame Chicken Salad is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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.
- 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
Method
Make the vinaigrette: Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined.
Turn the salad: Combine the coleslaw, chicken, cilantro, green onions, almonds, carrots and avocado togehter in a large mixing bowl, drizzle with the vinaigrette, and toss until combined
Plate Serve the salad immediately, sprinkled with sesame seeds as a finish.
