Asian Chicken Sesame Salad
An easy Asian Chicken Sesame Salad.
I was delighted to see that my local market offers Red Cabbage and Green Cabbage pre-shredded. I don’t mind taking shortcuts especially since I make my own Dressing for this Salad. I also use rotisserie Chicken or leftover grilled Chicken when I have it on hand. An easy to prepare Salad during the summer months is especially pleasing. More time to spend at the pool or the beach then come home and make this quick and easy Salad for a nice dinner on your patio!
LOW CARB ASIAN CHICKEN SESAME SALAD
Ingredients:
- 1 (10 oz.) Package Shredded Red Cabbage
- 1 (10 oz.) Package Angle Hair Green Cabbage
- 1 Cup Matchstick Carrots
- 1/2 Cup Red Onion, diced
- 4 Cups Cooked Chicken, shredded (use rotisserie or leftover cooked chicken)
- 1/2 Cup Green Onion, diced
- 2 Tablespoons Sesame Seeds
- 1/4 Cup Rice Vinegar
- 1/4 Cup Low Sodium Soy Sauce
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Sesame Oil
- 1/2 Teaspoon Sugar
Directions:
1. Add the Rice Vinegar, Sesame Oil, Olive Oil, Soy Sauce and Sugar into a glass jar or cruet with a tight fitting lid. I use a standard mason jar. Shake the ingredients vigorously and set aside.
2. In a large bowl add the Red Cabbage, Green Cabbage, Red Onion, Green Onion, Chicken, Carrots and 1 Tablespoon of the Sesame Seeds.
3. Vigorously shake the jar with the Dressing in, once again. Drizzle the Dressing over all the Salad ingredients in the bowl. Use tongs and fold everything together, ensuring everything is coated with the Dressing.
4. Sprinkle the remaining Sesame Seeds over the top for garnish. Serve immediately or cover and refrigerate until ready to use. Be sure to stir well before serving, after refrigeration.
Recipe by: Hot Dish Homemaker
