1-Getting started: with this sesame chicken cabbage salad begins with simple steps that anyone can follow, even if you’re new to cooking. First, bring a large pot of water to a boil and add 1 tablespoon kosher salt, then simmer the whole chicken for 15 minutes before removing from heat and letting it sit covered for another 15 minutes. Once cooled, shred the meat from the bones, and if you like, use the carcass to make broth by simmering it for 2.5 to 3 hours.

2-Prepare the cabbage: by cutting it into quarters through the core, thinly slicing it, and placing it in a large bowl. Sprinkle with 1 tablespoon kosher salt and massage it in with your hands, then let it sit for 15 minutes. After that, fill the bowl with cold water, jiggle the cabbage to rinse, and drain it in a colander without drying it off. This technique, as shared in useful resources like massaging cabbage tips, helps make the cabbage tender and ready to absorb flavors.

3-Make the dressing: by whisking together the neutral oil, sesame oil, white balsamic vinegar, lemon juice, sugar, and the remaining 1 teaspoon salt in a small bowl. In a large mixing bowl, combine the shredded chicken, prepared cabbage, sliced almonds, sesame seeds, and thinly sliced scallions. Pour the dressing over the mixture and toss everything together to coat evenly. For a fresh twist, try our crisp cucumber pepper salad as a side to complement the flavors.

4-Serve the salad: right away for the best taste, or chill it if you prefer. The total prep time is just 20 minutes, with another 20 minutes for cooking, making it ideal for quick meals. Remember, these steps can be adapted for dietary tweaks, like using tofu instead of chicken, to keep the dish versatile and delicious.