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Bright top-down view of an Erewhon Asian Chicken Salad with sliced chicken breast, shredded greens, and a lime wedge beside the miso-ginger dressing.

Erewhon Asian Chicken Salad (Copycat Recipe)

5 from 1 vote
This copycat Erewhon Asian Chicken Salad has sesame-crusted chicken, crunchy cabbage and kale, a miso-ginger dressing you'll want to put on everything, and homemade gluten-free sesame sticks. 30g of protein per serving and ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 4 servings

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Ingredients

For the salad
  • 2 cups romaine, chopped
  • 1 cup red cabbage, shredded
  • 1 cup kale, de-stemmed and finely chopped
  • ½ cup shredded carrots
  • 4 scallions, thinly sliced
  • 1 cup cilantro, roughly chopped
For the sesame chicken
  • 2 chicken breasts, sliced into 4 thin cutlets
  • 1 tbsp gluten-free tamari
  • 3 tbsp white sesame seeds
  • 3 tbsp black sesame seeds
For the miso-ginger dressing
  • 2 tbsp white miso paste
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp honey
  • 1 tbsp gluten-free tamari
  • 1 tsp toasted sesame oil
  • 1 inch fresh ginger, peeled
  • 1 garlic clove
  • 1 lime, juiced
  • 1 pinch chili flakes , (optional)
For the gluten-free sesame sticks
  • 1 cup gluten-free flour, also works with regular all-purpose flour if you are okay with gluten
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 2 tbsp olive oil
  • 2 tbsp gluten-free tamari
  • 2-3 tbsp water, as needed
Start Cooking

Instructions
 

1. Make the gluten-free sesame sticks
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a bowl, mix:
    - 1 cup gluten-free flour (or regular all-purpose flour)
    - 2 tablespoons each white and black sesame seeds
  3. Add 2 tablespoons olive oil and 2 tablespoons gluten-free tamari, mixing until a firm, non-sticky dough forms. Add more water only if needed, 1 teaspoon at a time until the dough comes together into a ball.
  4. Roll the dough thin between two sheets of parchment paper (aim for about ¼ inch thick).
  5. Slice into thin sticks using a sharp knife or pizza cutter, then transfer to the baking sheet.
  6. Bake for 12 to 15 minutes, or until lightly golden and crisp. Let cool fully before using.
    Gluten-free sesame sticks on a parchment-lined tray, ready to bake and become a crunchy topping for the Erewhon Asian Chicken Salad recipe.
2. Make the sesame chicken
  1. With your oven set to 350°F (175°C), line a baking sheet with parchment.
  2. Slice 2 chicken breasts into thin cutlets (4 cutlets in total). Add to a bowl with 1 tablespoon of gluten-free tamari and toss to coat.
  3. In a shallow bowl or plate, combine 3 tablespoons white sesame seeds and 3 tablespoons black sesame seeds. Add the chicken, one piece at a time, and press the sesame seeds onto each side.
  4. Arrange the cutlets on the baking sheet and bake for 12 to 15 minutes, or until just cooked through but not browned. Let rest for 5 minutes, then slice into strips.
    Raw chicken cutlets coated in black and white sesame seeds.
3. Make the miso-ginger dressing
  1. In a small bowl, combine:
    - 2 tbsp white miso paste
    - 2 tbsp unseasoned rice vinegar
    - 2 tbsp olive oil
    - 1 tbsp honey
    - 1 tbsp gluten-free tamari
    - 1 tsp toasted sesame oil
    - 1 in fresh ginger (peeled)
    - 1 garlic clove
    - the juice of 1 lime
    - a pinch of chili flakes (optional)
  2. Blend with an immersion blender until smooth and taste for seasoning. Add salt if desired.
    Homemade miso-ginger dressing in a jar with a red spoon, part of the signature Erewhon Asian Chicken Salad recipe.
4. Assemble the salad
  1. In a large mixing bowl, combine:
    - 2 cups chopped romaine
    - 1 cup shredded red cabbage
    - 1 cup finely chopped kale
    - ½ cup shredded carrots
    - 4 thinly sliced scallions
    - 1 cup roughly chopped cilantro
  2. Toss well to combine, then divide into bowls or containers.
  3. Top with chicken and sesame sticks and drizzle with the miso-ginger dressing just before serving.
    Side angle of a colorful Erewhon Asian Chicken Salad with creamy miso dressing and gluten-free sesame sticks arranged on a striped cloth.

Nutrition

Calories: 441kcalCarbohydrates: 30gProtein: 30gFat: 23gSaturated Fat: 2.6gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 8.8gCholesterol: 57.6mgSodium: 803mgPotassium: 604mgFiber: 6.6gSugar: 7.6gVitamin A: 5920IUVitamin C: 26mgCalcium: 268mgIron: 5mg