Fish Free Asian Sesame Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tsp sriracha (optional)
For the salad
- 3 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 1 cup shelled edamame, thawed if frozen
- 4 green onions, thinly sliced (green tops only)
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup dry-roasted almonds, roughly chopped
- 2 tbsp sesame seeds
Instructions
- 1
Pat the chicken breasts dry and season all over with salt and black pepper. Heat the avocado oil in a large skillet over medium-high heat until shimmering.
- 2
Add the chicken breasts and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
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