Asian chicken salad
photo by Jennifer Johnson
Chicken and dressing can be made ahead of time, but combine everything right before serving, or the almonds and seeds won’t stay crunchy.
- 4 bone-in breast of chickens, with skin on
- 2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Sesame dressing
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1-2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1/4 cup canola oil
- 4 scallions, white and light green parts, chopped
- 1/4 cup chopped toasted almonds
- 2 tablespoons toasted sesame seeds
- Bibb (or butter) lettuce leaves, for serving
- Lime juice, for serving, optional
- Preheat oven to 400°F.
- Place chicken breasts on a baking sheet and brush both sides with oil. Season with salt and pepper. Bake until chicken is cooked through, 30-40 minutes (depending on size). Remove and set aside to cool.
- Meanwhile, make dressing. In a mason jar, add rice vinegar, soy sauce, 1 tablespoon honey, sesame oil, and canola oil. Season with salt and pepper. Cover and shake until combined. Taste and adjust as desired, adding more honey if desired.
- Once chicken has cooled, remove and discard skin and bones. Chop chicken into bite-sized pieces. Add scallions, about 3/4 of almonds, 3/4 of sesame seeds, and about 1/2 of dressing. Give mixture a toss to coat evenly with dressing.
- To serve, place a scoop of chicken mixture inside 2 lettuce leaves stacked on top of each other. Repeat with remaining chicken mixture and lettuce leaves. Top each with remaining almonds and sesame seeds, and some additional dressing. Serve with limes, if using.