Sesame Chicken Salad (Printer-Friendly)
Sesame-glazed chicken atop mixed greens, crisp vegetables and tangy sesame dressing — quick, high-protein, dairy-free.
# 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, 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
→ 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
# How To Make It:
01 - Combine soy sauce, sesame oil, rice vinegar, honey, salt, and pepper in a shallow dish. Submerge the chicken breasts in the marinade and let rest for at least 10 minutes.
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, shaking the pan frequently, until the seeds turn a light golden brown and become fragrant. Remove from heat immediately.
04 - Whisk together toasted sesame oil, rice vinegar, soy sauce, honey, peanut butter, grated garlic, and grated ginger in a small bowl until completely smooth and emulsified. Adjust seasoning to taste.
05 - Arrange the mixed greens on a large serving platter. Distribute the julienned carrot, sliced red bell pepper, sliced cucumber, sliced green onions, and edamame evenly over the greens.
06 - Lay the sliced chicken over the assembled salad. Drizzle generously with the sesame dressing and finish with a sprinkling of toasted sesame seeds. Serve immediately.
# Helpful Hints:
01 -
- The sesame dressing uses a sneaky spoonful of peanut butter that clings to every leaf and makes the whole salad taste restaurant quality without any fuss.
- It comes together in about half an hour, most of which is hands off marinating time, so you can prep the vegetables and pour yourself something cold to drink.
- Every texture is represented: crisp greens, tender chicken, crunchy seeds, and a silky dressing that ties it all together.
02 -
- Letting the chicken rest after cooking is not optional, slice too early and you will lose all the juices that keep the meat tender and flavorful.
- The dressing will thicken as it sits in the refrigerator, so whisk in a splash of warm water to loosen it back up before using leftovers.
03 -
- Pound the chicken breasts to an even thickness before marinating so they cook uniformly and you never end up with one end dry while the other is still pink.
- Warm the peanut butter for ten seconds in the microwave before whisking it into the dressing and it will blend in seamlessly without any stubborn clumps.