Pecan Free Asian Sesame Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- 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
- 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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