Cooking with Chef Bryan: Sesame Ginger Chicken Salad

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a sweeter alternative.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, and maple syrup is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is a budget-friendly option.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based protein, and canned chickpeas are economical and protein-rich.

Poach chicken drumsticks until cooked, then pull the meat off the bone and shred it.

Shred green cabbage and purple cabbage using a food processor.

Add shredded cabbage to a large bowl.

Add carrot strips to the bowl.

Add Mandarin orange segments to the bowl.

Add sliced almonds to the bowl.

Add Chow noodles to the bowl for crunch.

In a food processor, combine toasted sesame seed oil, olive oil, rice vinegar, garlic, ground ginger, hot sauce, and soy sauce to make the dressing.

Add honey to the dressing mixture.

Pulse in toasted sesame seeds to the dressing without chopping them too finely.

Pour the dressing over the salad mixture in the bowl.

Toss the salad gently using two bowls of the same size to avoid spillage.

Serve immediately, but do not toss until just before serving to prevent wilting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens