Ingredients
Chicken
- 1 to 1 ½ lb chicken breasts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¾ teaspoon salt
Sesame Brittle
- ½ cup sliced almonds
- 2 tablespoons sesame seeds
- 1 tablespoon maple syrup
Dressing
- ¼ cup olive oil
- 5 tablespoons rice wine vinegar
- ¼ cup soy sauce or gluten-free liquid aminos
- 1 tablespoon toasted sesame oil
- 1 teaspoon ginger, grated or finely minced
- 2 tablespoons maple syrup
- 1 tablespoon orange zest, plus more for garnish
- 3 tablespoons orange juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper
Salad Vegetables
- 4 to 5 cups napa cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 cup carrots, matchsticks or ribbons
- 1 cup cucumber, sliced (can substitute with snow peas)
- ½ to 1 cup chopped cilantro
- ½ cup green onions, sliced
- Optional: microgreens (broccoli sprouts recommended)
Instructions
- Prepare the chicken: Preheat the oven and place chicken breasts in a bowl. Toss with soy sauce, sesame oil, and salt to season. Lay the chicken on a parchment-lined sheet pan and bake at 375°F (190°C) until cooked through, reaching an internal temperature of 165°F (74°C), about 20 to 28 minutes depending on size. Let cool, then shred the chicken with two forks. Adjust salt to taste. This step can be done up to two days ahead and stored in the refrigerator.
- Make the sesame brittle: Heat a non-stick medium skillet over medium heat. Toast the sliced almonds, stirring frequently, until golden and fragrant. Add the sesame seeds and toast just until they begin to pop. Immediately pour in the maple syrup and stir continuously for about 30 seconds. Remove from heat and fluff the mixture to separate the nuts and seeds. Let it cool completely; it will harden as it cools. This can be prepared up to three days in advance and kept at room temperature.
- Prepare the dressing: In a small bowl, whisk together olive oil, rice wine vinegar, soy sauce or gluten-free liquid aminos, toasted sesame oil, grated ginger, maple syrup, orange zest, orange juice, salt, black pepper, and a pinch of cayenne pepper until fully combined. The dressing can be made up to three days ahead and stored refrigerated in a jar.
- Combine salad components: In a large mixing bowl, add shredded napa cabbage, thinly sliced red bell pepper, carrot matchsticks, sliced cucumber, chopped cilantro, green onions, and shredded chicken. Stir the dressing well before adding to the salad. Toss lightly to coat the ingredients evenly, using only as much dressing as needed depending on the amount of cabbage. Season with additional salt and pepper to taste.
- Garnish and serve: Sprinkle the salad generously with the cooled sesame almond brittle and garnish with extra orange zest. Optionally, top with microgreens like broccoli sprouts for added freshness and color. Serve immediately for best texture and flavor.
Notes
- The chicken can be baked up to two days ahead and kept refrigerated, making meal prep easier.
- Sesame brittle can be toasted and prepared up to three days ahead and stored at room temperature.
- Dressing can also be made up to three days ahead; shake or whisk well before use.
- Snow peas can be substituted for cucumber if preferred.
- If gluten-free ingredients are required, use gluten-free soy sauce or liquid aminos.
- Adjust cayenne to taste to control spiciness.
- Broccoli sprout microgreens add a nice crunchy, fresh garnish but are optional.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Chinese
- Diet: Halal
