Honey Sesame Chicken Salad (Printable Version)

Tender chicken, crunchy snap peas, and fresh greens meet sweet sesame vinaigrette and crisp wontons.

# Ingredients:

→ Roasted Sugar Snap Peas

01 - 2 cups sugar snap peas, washed and trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon low-sodium soy sauce
04 - 0.5 teaspoon garlic powder
05 - 1 tablespoon toasted sesame oil
06 - 0.5 teaspoon sesame seeds

→ Crispy Wontons

07 - 8 wonton wrappers, sliced into thin strips
08 - Coconut oil, sufficient for shallow frying

→ Sesame Chicken

09 - 2 tablespoons olive oil
10 - 2 boneless, skinless chicken breasts
11 - 1 teaspoon garlic powder
12 - 1 teaspoon brown sugar
13 - 0.25 teaspoon salt
14 - 0.25 teaspoon black pepper
15 - 0.5 teaspoon toasted sesame oil
16 - 1 teaspoon sesame seeds, for garnish

→ Salad Base

17 - 4 cups butter lettuce leaves, torn
18 - 2 cups napa cabbage, chopped
19 - 1 cup broccoli slaw
20 - 4 green onions, thinly sliced
21 - 1 avocado, thinly sliced
22 - 2 mandarin oranges, segmented or thinly sliced
23 - 0.5 cup rainbow carrots, thinly sliced

→ Sesame Garlic Vinaigrette

24 - 2 tablespoons apple cider vinegar
25 - 1.5 teaspoons honey
26 - 3 garlic cloves, minced
27 - 3 tablespoons toasted sesame oil
28 - 3 tablespoons olive oil
29 - Salt and black pepper, to taste

# Steps:

01 - Preheat the oven to 200°C. Line a baking sheet with parchment paper and distribute the sugar snap peas evenly. Drizzle with olive oil and low-sodium soy sauce, tossing to coat. Sprinkle with garlic powder and roast for 20–25 minutes, stirring once, until the peas are softened and lightly golden. Remove from oven, drizzle with toasted sesame oil, and garnish with sesame seeds.
02 - Heat a skillet over medium heat and add coconut oil to a depth of 2–3 cm. Test the temperature with a wonton strip; it should sizzle and crisp. Fry the strips in batches for 1–2 minutes, turning as needed, until golden and crunchy. Transfer to a paper towel-lined plate to absorb excess oil.
03 - Heat a large skillet over medium heat and add olive oil. Season chicken breasts with garlic powder, brown sugar, salt, and pepper. Place the chicken in the skillet and sear for approximately 5 minutes per side until golden and cooked through. Cover and cook for an additional 5 minutes, then remove from the skillet and slice. Drizzle with toasted sesame oil and sprinkle with sesame seeds.
04 - In a large serving bowl, combine butter lettuce, napa cabbage, broccoli slaw, green onions, avocado slices, mandarin orange segments, and rainbow carrots. Top with sliced sesame chicken and roasted sugar snap peas.
05 - In a bowl, whisk apple cider vinegar, honey, and minced garlic. Add a pinch of salt and black pepper. While whisking constantly, slowly drizzle in toasted sesame oil and olive oil until the dressing is emulsified and cohesive.
06 - Drizzle the salad with sesame garlic vinaigrette and garnish with crispy wonton strips. Serve immediately.

# Notes:

01 - For best texture, allow cooked chicken to rest before slicing. Prepare all salad elements just prior to serving to maintain crunch.