Asian salad with sesame chicken

Ingredienti

• 500 g chicken breast
• cut into thin strips
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 300 g mixed cabbage (150 g red cabbage and 150 g green cabbage
• finely shredded)
• 200 g carrots
• julienned (about 2 medium carrots)
• 200 g edamame beans
• thawed and shelled
• 50 g crispy ramen noodles or 50 g chopped peanuts
• for extra crunch
• 3 tablespoons soy sauce
• 1 tablespoon fresh ginger
• grated
• 1 tablespoon honey or agave syrup (for a natural sweetness)
• 1 tablespoon sesame oil
• 1 clove of garlic
• finely chopped
• Juice of 1 lime (about 30 ml)

Preparazione

1. 1

   Asian Sesame Chicken SaladEnjoy this fresh and colourful salad with tender marinated chicken, crispy vegetables and a punchy soy-ginger dressing – a true Asian treat! This salad is perfect for a healthy lunch or light dinner, combining textures and flavours to make your meal unforgettable. Made for Cookinglife: Make your meal magical with simple, creative dishes!Ingredients (serves 4)500 g chicken breast, cut into thin strips2 tablespoons sesame oil2 tablespoons soy sauce300 g mixed cabbage (150 g red cabbage and 150 g green cabbage, finely shredded)200 g carrots, julienned (about 2 medium carrots)200 g edamame beans, thawed and shelled50 g crispy ramen noodles or 50 g chopped peanuts, for extra crunchFor the soy-ginger dressing:3 tablespoons soy sauce1 tablespoon fresh ginger, grated1 tablespoon honey or agave syrup (for a natural sweetness)1 tablespoon sesame oil1 clove of garlic, finely choppedJuice of 1 lime (about 30 ml)InstructionsPrepare the chicken marinade: In a bowl, combine 2 tablespoons of sesame oil and 2 tablespoons of soy sauce. Add the chicken strips and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes for extra flavour.Grill the chicken: Heat a grill pan or barbecue over medium-high heat (about 180°C). Grill the marinated chicken strips for 4–5 minutes per side, until cooked through and lightly browned. Remove from the heat and leave to rest.Prepare the salad: Wash and finely shred the red and green cabbage. Peel and julienne the carrots. In a large bowl, combine the shredded cabbage, carrots and edamame beans.Make the dressing: In a small bowl, whisk together the soy sauce, grated ginger, honey, sesame oil, garlic and lime juice until smooth. Taste and adjust with more lime juice if you prefer extra tang.Add texture: Toast the ramen noodles or peanuts briefly in a dry pan over medium-high heat until crispy (about 2–3 minutes). Add them to the salad.Combine everything: Slice the grilled chicken into smaller pieces and add to the salad. Pour the dressing over and gently toss so everything is well coated.Serve: Divide the salad between plates and garnish with extra sesame seeds for a beautiful finishing touch. Enjoy immediately for the best crunch!Tips and variations for a unique twistAs a true Cookinglife chef, I know that personalising your meal makes it even more magical! For a gluten-free version, replace the soy sauce with gluten-free soy sauce and use gluten-free ramen noodles or extra peanuts. For a low-salt option, opt for low-sodium soy sauce and reduce the amount by half, or swap it for a splash of rice vinegar for extra flavour without added salt. Want to keep it sugar-free? Use stevia instead of honey in the dressing. Feel free to experiment – at Cookinglife we say: "Make every bite an adventure!" Enjoy your homemade masterpiece!