Sesame Chicken Salad

by Jessica | May 4, 2024 7:43 pm

Whenever I hear the clink of my skillet, I’m instantly transported back to a cooking class in a cozy Tokyo neighborhood, where I first learned to perfectly sear a chicken breast. That sizzle as the chicken hits the pan always reminds me of the masterful blend of simplicity and flavor that Japanese cuisine embodies. This recipe for a crisp Asian chicken salad brings back those memories with its vibrant mix of colors and flavors, pairing juicy chicken with a tangy and sweet dressing.

 

This dish begins with preparing the chicken, which is more than just a protein add-on; it’s the star. I season two large, boneless chicken breasts generously with salt and pepper, reminiscent of that essential seasoning lesson from Tokyo. Heating a blend of olive and sesame oil in the skillet, I cook the chicken until each side turns golden brown and is thoroughly cooked through, about seven minutes on each side. This not only ensures the chicken is succulent but also imbues it with a nutty sesame flavor that’s utterly irresistible.

 

While the chicken rests and soaks up all those delightful juices, I turn my attention to the salad. A bed of mixed greens forms the base—crisp, fresh, and waiting to be adorned. I add thinly sliced red bell pepper and julienned carrot for crunch and color, toasted sesame seeds, and slivered almonds for a nutty bite that complements the chicken perfectly.

 

The dressing is where the magic happens. In a small bowl, I whisk together soy sauce, rice vinegar, and honey for a classic sweet-sour profile, then add grated ginger and minced garlic to introduce a warm, spicy undertone that wakes up the palate. A tablespoon of toasted sesame oil ties it all together, echoing the sesame used in cooking the chicken.

 

To assemble, I thinly slice the rested chicken and lay it tenderly over the salad. Drizzling the dressing over the top, I ensure every leaf and slice gets a good share of flavor. This salad doesn’t just satisfy hunger; it delights the senses, making it perfect for a nutritious lunch or a light dinner.

 

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 320 kcal per serving
Servings: 4

 

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

 

 

 

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/4 cup toasted sesame seeds
• 1/4 cup slivered almonds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil

 

 

Directions:

1. Season the chicken breasts with salt and pepper. Heat the olive oil and sesame oil in a skillet over medium-high heat. Cook the chicken until golden and fully cooked, about 7 minutes per side. Let it rest, then slice thinly.
2. In a large bowl, combine the salad greens, red bell pepper, carrot, sesame seeds, and almonds.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, garlic, and toasted sesame oil to create the dressing.
4. Toss the salad with the dressing, top with sliced chicken, and serve immediately.

 

 

 

 

Equipment List:

• Skillet
• Cutting board
• Chef’s knife
• Mixing bowls
• Whisk

 

Serving Suggestions: Pair this salad with a chilled glass of Riesling or a light-bodied Pinot Noir to elevate the meal. For a heartier accompaniment, consider a side of steamed brown rice or quinoa.

 

Tips:

• To ensure the chicken cooks evenly, let it come to room temperature before cooking.
• If you prefer a spicier dressing, add a dash of chili oil or extra minced ginger.

 

Variations:

• Substitute the chicken for grilled shrimp or tofu for a seafood or vegetarian version.
• Add cucumber slices or snap peas for extra freshness and crunch.

 

FAQs:

1. Can I make the dressing ahead of time?
   Yes, the dressing can be prepared ahead and stored in the refrigerator for up to a week. Shake well before using.
2. How can I keep the salad from getting soggy?
   Toss the salad with the dressing just before serving to maintain its crispness.
3. What are the best greens for this salad?
   Mixed greens, romaine, or baby spinach work well, offering a mix of textures and flavors.
4. Can I use bottled ginger instead of fresh?
   Fresh ginger is best for flavor, but you can substitute 1/2 teaspoon of ground ginger in a pinch.

 

This salad brings a slice of Tokyo’s culinary finesse into your kitchen, marrying the warmth of cooked spices with the crisp freshness of raw vegetables—a dish to delight in any season.

Source URL: https://ladysuniverse.com/sesame-chicken-salad/

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