Asian Sesame Chicken (or Salmon, or Tofu) Salad

Submitted to TCRA by Alissa

Adapted from



Chicken (but also delicious with grilled salmon, or tofu!) – adjust amount depending on number of people.  For smaller servings I like to simply grill chicken breasts or salmon, but for larger crowds I’ll roast a whole chicken (then save the bones for making bone broth later!) When cooked, shred or slice and place atop salad, mix into salad, or serve on the side – again, your preference)


  • 2 hearts of romaine, finely shredded (core discarded)
  • ½- ¾  head red cabbage, finely shredded (core discarded)
  • 2 carrots, shredded
  • ¾ cup edamame (shelled)
  • 1-2 firm, diced avocados
  • ½ cup cilantro, chopped
  • ¼ basil, chopped
  • ¼ cup mint, chopped
  • ½ cup slivered or sliced almonds, toasted
  • 2 tablespoons sesame seeds (I LOVE the “Sesame and Sea Vegetable Seasoning” by Eden, which is a mixture of black and white sesame seeds, pickled red shiso leaf, and Nori Seaweed.  I buy it at Central Market)


  • ¼ cup Hoisin sauce (I like Joyce Chen’s: no msg or other junk ingredients)
  • ¼ cup sesame oil (again, I prefer Joyce Chen’s Kosher Roasted Sesame Oil)
  • 1 generous tablespoon rice vinegar
  • 2 tablespoons water



  1. Prepare protein as per your preference (grill, roast, bake, shred etc)

  2. In a large bowl, combine romaine, cabbage, carrots, edamame, and toss to combine.  Add the avocados and herbs and mix gently.

  3. Whisk dressing ingredients together and drizzle over salad while tossing.

  4. Sprinkle the toasted almonds and sesame seeds on top