Description
A vibrant, crunchy, sweet, and savory sesame chicken salad tossed with creamy avocado, toasted almonds, and a bold sesame vinaigrette. Ready in just 20 minutes—perfect for lunch or dinner!
Ingredients
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1 (14 oz) bag coleslaw or 7 cups shredded cabbage
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2 cups cooked, shredded or diced chicken
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1 cup chopped cilantro
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2/3 cup sliced green onions
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2/3 cup toasted sliced almonds
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1/2 cup shredded carrots
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1 ripe avocado, diced
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1–2 tsp toasted sesame seeds (garnish)
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Sesame Vinaigrette:
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1/4 cup avocado or olive oil
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3 tbsp rice vinegar
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1 tbsp low-sodium soy sauce or tamari
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1 tbsp maple syrup or honey
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1 tsp toasted sesame oil
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1/2 tsp ground ginger
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1 small garlic clove, minced
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Black pepper to taste
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Instructions
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Whisk all vinaigrette ingredients until smooth.
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In a large bowl, combine cabbage, chicken, carrots, green onions, cilantro, and almonds.
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Pour vinaigrette over the salad and toss to coat evenly.
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Gently fold in diced avocado and garnish with sesame seeds.
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Serve immediately or chill for up to 2 hours before serving.
Notes
- Add avocado and almonds just before serving to keep them fresh and crunchy.
- Use tamari for a gluten-free version.
- Tofu or chickpeas make great vegetarian substitutes.
- Double the dressing and store extras for other salads.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired