Crunchy Sesame Chicken Salad
A crisp, flavorful sesame chicken salad made with shredded chicken, fresh greens, sweet oranges, and crunchy almonds, all tossed in a tangy miso-ginger dressing. Nutritious, easy, and ready in minutes—perfect for lunch, dinner, or meal prep.
Equipment
- 1 blender or food processor
- 1 large mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 Citrus peeler or paring knife
- 1 Small skillet (for toasting almonds & sesame seeds)
- 3 Measuring cups
- 4 Measuring spoons
Ingredients
For the Miso Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup white or yellow miso paste
- 3 tablespoons apple cider vinegar unfiltered, if possible
- ¾ teaspoon sea salt
- 1 ½ teaspoons sesame oil toasted or plain
- 1 tablespoon honey
- 1 ½ teaspoons fresh ginger peeled and grated
- 2 garlic cloves minced
- 3 tablespoons water
- 2 tablespoons shallot finely minced
For the Salad:
- 1 head Romaine lettuce chopped
- 3 cups green cabbage shredded (about 1 small head)
- 3 cups cooked chicken shredded
- 2 medium oranges peeled and segmented
- ½ cup cilantro leaves chopped
- ½ cup sliced almonds toasted
- 2 tablespoons sesame seeds toasted
Instructions
- Prepare the Dressing Base: Begin by setting up your blender or food processor. Add the olive oil, miso paste, apple cider vinegar, sea salt, sesame oil, honey, freshly grated ginger, minced garlic, and water. These ingredients form the creamy base of the dressing, balancing umami, tang, and sweetness.
- Blend Until Silky Smooth: Secure the lid tightly and blend the mixture on high speed until completely smooth and emulsified. The dressing should look creamy, with no visible lumps of miso or ginger. If the texture feels too thick, add one extra tablespoon of water at a time until it reaches a pourable consistency.
- Incorporate the Shallots: Once blended, transfer the dressing to a small bowl or jar. Stir in the finely minced shallots with a spoon instead of blending. This keeps their flavor slightly sharper and adds a subtle bite to the dressing when drizzled over the salad. Set aside while preparing the other ingredients.
- Wash and Chop the Lettuce: Rinse the head of Romaine lettuce under cold water, pat dry thoroughly with a kitchen towel, and slice it into bite-sized pieces. Removing excess moisture helps the dressing cling better to the greens without watering down the flavor. Place the chopped lettuce in a large mixing bowl.
- Shred the Green Cabbage: Take the cabbage, remove the tough outer leaves, and cut it into quarters. Slice each quarter thinly with a sharp knife or a mandoline for evenly shredded strands. You’ll need about three cups. Add the cabbage to the mixing bowl with the lettuce, creating a crisp and crunchy salad base.
- Add the Protein Component: Measure out three cups of cooked shredded chicken. You can use rotisserie chicken, poached chicken breasts, or leftover grilled chicken—anything works as long as it’s tender and easy to shred. Add the chicken to the greens in the bowl.
- Segment the Oranges: Using a sharp paring knife, peel the oranges completely, removing all the bitter white pith. Carefully cut along the membranes to release clean orange segments. These juicy bursts of citrus will brighten the salad and balance the savory dressing. Gently add the segments into the bowl with the chicken and greens.
- Incorporate Fresh Herbs: Roughly chop half a cup of fresh cilantro leaves. Sprinkle them into the salad to add freshness, color, and a hint of herbal flavor. This ingredient keeps the dish light and vibrant while complementing the nutty sesame tones.
- Toast the Almonds and Sesame Seeds: Place a small skillet over medium heat. Add the sliced almonds and toast them for 2–3 minutes, stirring often until lightly golden and fragrant. Remove them from the pan immediately to avoid burning. In the same pan, toast the sesame seeds for 1–2 minutes until they release their aroma. Set both aside to cool slightly.
- Assemble the Salad: Now, combine everything in the large mixing bowl lettuce, cabbage, shredded chicken, orange segments, cilantro, toasted almonds, and sesame seeds. Give the ingredients a gentle toss with clean hands or salad tongs to evenly distribute the flavors.
- Dress and Toss Thoroughly: Drizzle the miso-ginger dressing generously over the salad. Start with half the dressing, toss well, then taste and add more if desired. The goal is to coat each bite without overwhelming the fresh crunch of the vegetables. Toss gently but thoroughly so that the dressing reaches every layer.
- Serve and Enjoy Immediately: Transfer the salad to serving bowls or a large platter. For extra flair, garnish with a sprinkle of additional sesame seeds or a few cilantro leaves on top. Serve right away while the ingredients are crisp, juicy, and fresh. This dish is best enjoyed immediately but can also be stored if prepared ahead.
Notes
- The miso-ginger dressing is the star—creamy, tangy, and nutty with a savory depth that makes the salad unforgettable.
- Shredded chicken makes this salad hearty enough for a full meal while keeping it lean and protein-rich.
- Fresh oranges add natural sweetness and juiciness that balances the umami dressing beautifully.
- Toasted almonds and sesame seeds bring crunch, healthy fats, and a nutty flavor boost.
- This salad is versatile—swap in different greens, fruits, or proteins to match your preferences.
