Easy Monday Chicken Saladwith Sesame Dressing

1. Gather all ingredients and have a clean cutting board and a large skillet ready.

2. Pat the chicken thigh dry with paper towels, then season lightly with salt and pepper (optional).

3. Heat a skillet over high heat; once hot, add the chicken thigh and sear for about 4 minutes without moving it, until a golden crust forms.

4. Flip the chicken, cut it into bite‑size cubes directly in the pan, and continue cooking for another 2 minutes.

5. Reduce the heat to medium‑high and drizzle the honey, sriracha, and soy sauce over the chicken cubes; stir constantly for 2–3 minutes until the sauce becomes glossy and coats the chicken, making it sticky.

6. Transfer the cooked chicken to a bowl and set aside while you prepare the salad base.

7. In a large mixing bowl, combine the shredded red cabbage, wakame seaweed, and sesame dressing; toss until the vegetables are evenly coated.

8. Portion the cooked white rice onto a serving plate or bowl as the base.

9. Spoon the dressed cabbage mixture over the rice, spreading it evenly.

10. Arrange the sticky chicken cubes on top of the cabbage layer.

11. Sprinkle the sesame seeds over the entire dish for added texture and flavor.

12. Let the salad rest for 1–2 minutes to allow the flavors to meld, then serve immediately.

13. Optional: garnish with a drizzle of extra sesame dressing or a squeeze of lime for brightness.