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–+ servings
Sesame Chicken Salad Recipe

Savory Sesame Chicken Salad Recipe You'll Crave Daily

Quick, satisfying, and flavorful, this Sesame Chicken Salad Recipe is a vibrant meal that checks all the boxes for freshness and customization.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 breasts Chicken can substitute with tofu for a vegetarian option
  • 1 tablespoon Olive Oil any neutral cooking oil works too
  • 6 cups Salad Greens e.g., mixed greens or romaine
  • 1 large Carrot shredded or diced
  • 1 large Cucumber substitute with bell peppers if desired
  • 1 large Red Bell Pepper or green bell pepper for a less sweet flavor
  • 1/2 large Red Onion green onions can be used for a milder option
  • 1/2 cup Peanuts/Cashews optional; omit or replace with sunflower seeds for nut-free version
  • 2 tablespoons Sesame Seeds toast for enhanced flavor
For the Dressing
  • 2 tablespoons Sesame Oil olive oil can be a lighter alternative
  • 3 tablespoons Soy Sauce tamari is a gluten-free substitute
  • 2 tablespoons Rice Vinegar apple cider vinegar works as well
  • 1 tablespoon Honey maple syrup can serve as a vegan alternative
  • 1 teaspoon Grated Ginger use fresh or ground according to preference
  • 1 clove Minced Garlic garlic powder can work if rushed
  • 1 teaspoon Chili Paste/Sriracha optional; omit if preferring milder flavors

Equipment

  • Skillet
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove from heat and let rest.
  2. Wash and chop salad greens, carrots, cucumber, red bell pepper, and red onion into bite-sized pieces and combine in a large mixing bowl.
  3. In a dry skillet, toast 2 tablespoons of sesame seeds over medium heat for 2-3 minutes until fragrant and golden.
  4. In a separate bowl, whisk together 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 teaspoon of grated ginger, and 1 minced garlic clove until smooth.
  5. Slice the rested chicken into thin strips and add on top of the mixed vegetables. Sprinkle toasted sesame seeds over the salad.
  6. Drizzle the dressing over the salad and toss gently to combine.
  7. Serve immediately or chill for 15 minutes for enhanced flavors. Garnish with extra sesame seeds or nuts before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Rest the chicken before slicing to keep it juicy. Customize the veggies according to seasonal availability. Store leftover salad with dressing separate for maximum freshness.

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