Sesame Chicken Salad Slaw
For a low fat alternative to your basic chicken salad–this salad is great. Fresh herbs and vegetables boost the flavor while keeping the calories at bay. Easy to assemble and extremely refreshing this salad makes a great light lunch, snack, or addition to your picnic.
2 cups cooked and shredded chicken (about 1 chicken breast boiled and shredded)
1/2 teaspoon sesame oil
3 cups shredded Napa cabbage
1 cup shredded carrot
1 cup thinly sliced radish
1 package Ramen noodles (cooked according to package instructions–minus seasoning mix, drained, and long strands cut)
1/4 cup sliced scallions
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh basil
1 tablespoon fresh lime juice
1 1/2 teaspoons low sodium soy sauce
2 teaspoons teriyaki sauce
1 teaspoon sambal
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 cup sliced cherry tomatoes
1 tablespoon toasted sesame seeds
1 teaspoon poppy seeds (optional)
In a large bowl, combine shredded chicken with 1 teaspoon sesame oil to keep it moist. Add in cabbage, carrot, radish, and Ramen noodles (it is best to cut the noodles with scissors or a paring knife so that you don’t have extra long strands). Next add in scallions, cilantro, and basil and mix until thoroughly combined.
In a medium bowl mix ingredients for dressing. Pour dressing over salad and mix until fully incorporated.
To finish, divide your salad into serving portions and top with sliced cherry tomatoes. Sprinkle with sesame seeds and poppy seeds. Eat immediately or chill for later use. Enjoy!