No, you are not on another planet.
We’re actually eating something this green — talking about something this green, enjoying something this green.
Can you tell I’m thrilled this salad is so green?
Cue the eye-roll.
Here’s what’s in the bowl:
- Garlicky, honey sesame chicken — the kind of chicken I could eat every day.
- Quickly fried wonton strips, crisped in coconut oil.
- Garlic‑roasted sugar snap peas that are impossible to resist.
- Thinly sliced mandarin oranges for brightness.
- Avocado, naturally.
- A mix of napa cabbage, broccoli slaw, butter lettuce, rainbow carrots, sliced scallions and a generous sprinkle of sesame seeds.
It’s basically my food brain in a bowl — all the textures and flavors I want at once. If it has to be a salad, this is the one.
True life: I never liked wonton strips when I was a kid. They made my stomach turn. Then, a year or two ago, I tried them again and actually enjoyed them.
Now I can’t imagine a salad without crispy wonton strips. Is coconut oil enough of a redemption? Let’s hope so.
Warning: the roasted snap peas are incredibly addictive. You’ll want to grab them straight off the sheet, and they’re fantastic on other dishes too.
The sesame chicken works in anything — it’s just that good. Texture is the game with the greens: butter leaves, crunchy cabbage and slaw — so much pleasant crunch.
The dressing is silky and bold enough that you might jokingly want to drink it through a straw. It’s that good.
It’s slightly high-maintenance but still simple — like spending 45 minutes getting ready and only wearing mascara and lipstick. Worth the effort: make it happen.
Honey Sesame Chicken Salad with Sesame Garlic Vinaigrette
2 to 4
1 hr
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Ingredients
Roasted Sugar Snap Peas
- 2 cups sugar snap peas
- 1 tablespoon olive oil
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon sesame seeds
Crispy Wontons
- 8 wonton wrappers, sliced into strips
- Coconut oil for frying
- Sesame chicken (recipe below)
Sesame Chicken
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds for topping
Salad
- 4 cups butter lettuce leaves
- 2 cups chopped napa cabbage
- 1 cup broccoli slaw
- 4 green onions, sliced
- 1 avocado, thinly sliced
- 2 mandarin oranges, sliced or segmented
- 1/2 cup thinly sliced rainbow carrots
Sesame Garlic Dressing
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons honey
- 3 garlic cloves, minced or pressed
- 3 tablespoons toasted sesame oil
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
Roasted Sugar Snap Peas
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment and spread the peas in a single layer. Drizzle with olive oil and soy sauce, toss, then sprinkle with garlic powder. Roast 20–25 minutes until slightly golden, tossing once. Finish with sesame oil and sesame seeds.
Crispy Wontons
- Heat a skillet or saucepan over medium and add enough coconut oil to reach about 1–1½ inches. When hot, test a wonton strip — it should crisp quickly. Fry the strips for 1–2 minutes until golden and crunchy. Drain on paper towels.
Sesame Chicken
- Heat a large skillet over medium and add olive oil. Season the chicken with garlic powder, brown sugar, salt and pepper. Cook about 5 minutes per side until golden, then cover and cook another 5 minutes until cooked through. Slice and finish with toasted sesame oil and sesame seeds.
Salad
- Combine the lettuce, napa cabbage, broccoli slaw, green onions, avocado, mandarins and carrots in a large bowl. Top with sliced chicken and roasted snap peas. Drizzle with dressing and finish with crispy wonton strips.
Sesame Garlic Dressing
- Whisk together the apple cider vinegar, honey and garlic with a pinch of salt and pepper. Slowly whisk in the toasted sesame oil and olive oil until emulsified. Taste and adjust seasoning, then drizzle over the salad.
Salad
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I’m tired just from writing out the recipe, but seriously — it’s worth it.