Sesame Chicken Salad
The crisp, fresh flavors in this salad will make you feel so good! Easy to prep in advance and bring out on a hot summer night. I used Once Upon a Chef, Jenn Segal’s method for poaching the chicken because it’s the absolute best and foolproof way to get tender, moist chicken. And it’s so easy!
Sesame Chicken Salad
Servings: 6 people
Ingredients
Dressing
- ¼ cup sesame oil
- ¼ cup soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp honey
- 1 tbsp toasted sesame seeds
Salad
- 1 small package vermicelli noodles
- 2 chicken breasts
- 1 tbsp salt
- ½ head napa cabbage shredded
- ½ head romaine lettuce (or little gems) shredded
- ½ cup snap peas sliced
- 1 large carrot julienned
- 2 green onions thinly sliced
- ¼ cup cilantro minced
- 1 avocado thinly sliced
- ½ cup alfalfa sprouts
- ¼ pickled ginger
Instructions
- Mix all dressing ingredients and set aside.
- Prepare vermicelli noodles according to package directions. Set aside.
- Poach the chicken. Heat a large pot of water and 1 tbsp salt to boiling. Add chicken and remove from heat. Set a timer for 15 minutes. After 15 minutes, remove chicken from pot and allow to cool. Credit: https://www.onceuponachef.com/how-to/how-to-make-tender-poached-chicken.html
- Place the napa cabbage lettuce in a wide bowl. Toss to combine. Top with snap peas carrots, green onion, cilantro
- Place a portion of avocado in 3 or four areas on the perimeter of the bowl. Add a bit of ginger next to avocado. Add a bunch of sprouts next to the other side of the avocado.
- Once the noodles have cooled, take a portion of them and swirl them into a small nest at the perimeter of the bowl. Repeat with 2 or 3 more bunches of noodles.
- Once chicken is cool, slice thinly and place in a bowl. Pour half of the dressing over the chicken.
- Pour additional dressing over the noodles.
- Serve salad with remaining dressing (if needed) and chicken on the side.