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Welcome to 2019! It seems right that we start the new year off with a really big Shredded Sesame Chicken Salad. And it’s super simple to make too.
The sesame dressing is adapted from Martha Stewart and the inspiration for this salad comes from What’s Gaby Cooking? I love both of them so much and they are both constant sources of inspiration for me.
Shredded Sesame Chicken Salad Recipe
Servings: 4
Total Time: 10 minutes
1 (12 ounces) bag broccoli slaw
2 cups (16 ounces) cooked chicken breast, shredded
Sesame Dressing, below
1 teaspoon toasted sesame seeds
1 cup (8 ounces) crispy wonton strips
Combine a little more than half of the sesame dressing with all of the broccoli slaw and shredded chicken breast.
Divide the salad among 4 bowls and top each serving with some sesame seeds and crispy wonton strips.
Serve with remaining dressing on the side (optional).
Sesame Dressing Recipe
Servings: 6 (Makes approx. 1 cup)
Total Time: 5 minutes
1/4 cup (2 ounces) rice vinegar
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon dried ginger
1/4 cup (2 ounces) olive oil
1 tablespoon sesame oil
Pinch of red pepper flakes
Combine the first 5 ingredients in a medium bowl or glass measuring cup.
Slowly stream in the 2 oils while whisking to help the dressing emulsify.
The dressing will keep in the fridge for about 1 week.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
