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I am a pretty particular salad eater. It has to have a lot of flavor. I found this one a while back and it was absolutely incredible. SO MUCH flavor. The original recipe calls for tahini which is really hard to find here in Wyoming, but I did find sesame seed paste (thanks to my friendly asian grocery store guy.) Tahini is basically sesame seeds mixed with oil, so of course I changed the recipe. I also did not use natural peanut butter… I don’t like it. I’m a natural eater, but there are some things that I give myself a pass on.
Sesame Crunch Salad
CHICKEN
- 1 pound chicken breast (I used two small chicken breasts… I don’t weigh things)
- ¼ cup soy sauce
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar
- 1 tablespoon sesame seed paste or tahini
- 1 tablespoon sesame oil (toasted if you have it) If you use sesame seed paste instead of tahini, add a little more of this
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds (if you want to…. I did not, they hurt my teeth)
Mix together the ingredients for the marinade. Dice the chicken into small pieces and add to the marinade. Let set for a few hours in the refrigerlator.
SALAD
- 6 cups shredded cabboge (I used a bag of coleslaw in different colors)
- 1 cup shredded carrot
- 1 red bell pepper sliced into strips
- ½ cup shelled edamame
- ½ cup diced green onion
- ½ cup chopped cilantro (I used an entire bunch, because I didn’t want to have to save it for later….. and it was so good, but if you hate the taste of soap, leave this out)
- ¼ cup chopped peanuts (if you have a store that sells them by them pound…I got them at sprouts, I paid less than $1 for what I needed, and I used the salted ones)
DRESSING
- 3 tablespoons natural creamy peanut butter (I used Jiff… sorry not sorry)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seed oil (toasted if you have it)
- 2 tablespoons soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water or more as needed to thin (I used 6……)
Cook chicken over medium heat in all the marinade. Cook until juices run clear (util chicken is done) and remove from pan. Add peanuts to pan and cook until golden (try not to burn them)
Add chicken to the salad mixings and cover it with the sauce. It’s sooooo good.