This Asian slaw salad features juicy chicken, sweet & smoky charred corn, nutty sesame seeds, and crunchy cabbage & carrot. This salad is the perfect balance of flavours and textures. It’s sure to be a hit any night of the week!
Asian Chicken Slaw Salad
Asian Chicken Slaw Salad
with charred corn, mixed sesame seeds & fresh ginger
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Asian Dressing
- Cabbage
- Carrot
- Chicken
- Corn
- Free-range Chicken Mini Fillets
- Fresh Ginger
- Green Leaves
- Mixed Sesame Seeds
- NOMU Oriental Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred Corn, the sliced Cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy Chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, add the chicken back to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred Corn, the sliced Cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy Chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, add the chicken back to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred Corn, the sliced Cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy Chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, add the chicken back to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred Corn, the sliced Cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy Chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Asian Chicken Slaw Salad?
The preparation time for Asian Chicken Slaw Salad with charred corn, mixed sesame seeds & fresh ginger is between 20 and 35 minutes.
What is the total time required to make Asian Chicken Slaw Salad with charred corn, mixed sesame seeds & fresh ginger?
The total time required to make Asian Chicken Slaw Salad with charred corn, mixed sesame seeds & fresh ginger is between 30 and 50 minutes.
How many servings does Asian Chicken Slaw Salad provide?
4 servings
What are the main ingredients in Asian Chicken Slaw Salad?
Asian Dressing, Cabbage, Carrot, Chicken, Corn, Free-range Chicken Mini Fillets, Fresh Ginger, Green Leaves, Mixed Sesame Seeds, NOMU Oriental Rub
What is the nutritional information of Asian Chicken Slaw Salad?
Calories: 422, Carbs: 31 grams, Fat: grams, Protein: 43 grams, Sugar: 11.7 grams, Salt: 718 grams
How do I prepare Asian Chicken Slaw Salad?
OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. THE STAR OF THE SHOW: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, add the chicken back to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside. SLAW: In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds. SET THE TABLE: Dish up the Asian slaw salad and top with the juicy chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef! CHAR THE CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Asian Chicken Slaw Salad?
Asian Dressing, Cabbage, Carrot, Chicken, Corn, Free-range Chicken Mini Fillets, Fresh Ginger, Green Leaves, Mixed Sesame Seeds, NOMU Oriental Rub
How many calories does Asian Chicken Slaw Salad have?
422 calories
How much fat content does Asian Chicken Slaw Salad have?
grams
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