Sesame Chicken Salad (Print Version)
Tender sesame-glazed chicken, crisp vegetables, and tangy sesame dressing for a light, high-protein meal.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon soy sauce
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon honey
06 - Salt and black pepper, to taste
07 - 1 tablespoon sesame seeds
→ Salad
08 - 5 cups mixed greens (romaine, spinach, or arugula)
09 - 1 large carrot, julienned
10 - 1 red bell pepper, thinly sliced
11 - 1 cucumber, thinly sliced
12 - 3 green onions, sliced
13 - 1/3 cup shelled edamame (optional)
→ Sesame Dressing
14 - 2 tablespoons toasted sesame oil
15 - 3 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon honey or maple syrup
18 - 2 teaspoons smooth peanut butter (or tahini for nut-free)
19 - 1 small garlic clove, grated
20 - 1 teaspoon fresh ginger, grated
# Step-by-Step Guide:
01 - Combine soy sauce, sesame oil, rice vinegar, honey, salt, and pepper in a shallow dish. Submerge chicken breasts in the marinade and let rest for at least 10 minutes, turning once to coat evenly.
02 - Heat a grill pan or skillet over medium heat. Sear the marinated chicken for 5 to 7 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - Place sesame seeds in a dry skillet over medium-low heat. Toast for 2 to 3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately to prevent burning.
04 - Whisk together toasted sesame oil, rice vinegar, soy sauce, honey, peanut butter, grated garlic, and grated ginger in a small bowl until smooth and well emulsified. Adjust seasoning to taste.
05 - Arrange mixed greens on a large serving platter. Layer julienned carrot, sliced red bell pepper, sliced cucumber, green onions, and edamame over the greens in even sections.
06 - Arrange sliced chicken over the assembled salad. Drizzle generously with sesame dressing and sprinkle toasted sesame seeds on top. Serve immediately.
# Expert Suggestions:
01 -
- The sesame dressing comes together in about sixty seconds and tastes like something youd pay fourteen dollars for at a trendy lunch spot.
- Its one of those rare salads that actually fills you up thanks to the protein packed chicken and the creamy peanut butter in the dressing.
02 -
- Overcooking the chicken is the number one mistake here. Pull it from the pan when it reads 165 degrees internally and carryover heat will do the rest.
- Adding the dressing too far in advance wilts the greens. Dress right before serving or serve it on the side for a build your own bite experience.
03 -
- Make a double batch of the dressing and keep it in the fridge. It works as a dip for vegetables, a marinade for shrimp, or a quick drizzle over rice bowls throughout the week.
- The vegetables listed here are suggestions, not rules. Use whatever is crisp and seasonal and you will never be disappointed.