First Step: Prepare the Chicken
Start by marinating bone-in chicken breasts with 4 teaspoons vegetable oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Alternatively, use a sesame chicken marinade recipe for additional flavor. Bake the chicken at 425°F for 35-45 minutes until the internal temperature reaches 165°F. Allow it to rest for 10 minutes, then slice or shred the meat. For convenience, pre-cooked, shredded, or rotisserie chicken can be used.

Second Step: Make the Sesame Ginger Dressing
In a small bowl, whisk together 3 tablespoons natural almond butter or peanut butter, 2 tablespoons honey or maple syrup, ¼ cup rice vinegar, 2 tablespoons soy sauce or tamari, 2 teaspoons toasted sesame oil, 1 clove garlic (minced), 1 tablespoon fresh grated ginger (or ½ teaspoon ground ginger), 1 teaspoon chili pepper sauce (optional), ¼ teaspoon coarse sea salt, and black pepper to taste. Let the dressing sit for about 10 minutes at room temperature for flavors to meld.

Third Step: Prepare and Combine Vegetables
In a large bowl, toss together 4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup shredded romaine or curly greens, ¾ cup shredded carrots, thinly julienned red bell pepper, diced jalapeño (seeded), ½ cup diced green onion (or ⅔ cup sliced), ¾ cup fresh chopped cilantro, and 1 cup shelled edamame if using.

Fourth Step: Toss Salad with Dressing
Add half of the dressing to the vegetable mixture and toss thoroughly to coat all ingredients evenly. This initial toss softens the cabbage slightly and distributes the bright sesame ginger flavor.

Fifth Step: Add Chicken and Optional Ingredients
Stir in the prepared sliced or shredded chicken and diced avocado if desired. Drizzle the remaining dressing over the salad and toss gently to combine. Let the salad sit for 5-10 minutes, allowing flavors to meld and the vegetables to soften just enough for a pleasant texture.

Final Step: Garnish and Serve
Transfer the sesame chicken salad to a serving platter. Garnish with toasted sliced almonds, optional roasted cashews, sesame seeds, extra cilantro, green onions, jalapeño slices, and citrus segments such as tangerine or mandarin slices. For added crunch, sprinkle on crispy wonton strips or crunchy chow mein noodles. Serve immediately or refrigerate in an airtight container and consume within 2-3 days. This salad is perfect for meal prep, potlucks, or as a light, flavorful dinner.