Sesame Chicken Salad
Sesame Chicken Salad is a delightful blend of crunchy vegetables, tender chicken, and nutty sesame oil that creates a vibrant and refreshing meal. Perfect for picnics, light lunches, or impressing guests, this salad offers a harmonious balance of flavors and textures. Enjoy it as a main dish or side salad; it’s versatile enough to suit any occasion. Whip it up quickly for weeknight dinners or serve it at gatherings, and watch everyone go back for seconds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 2 tbsp sesame oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey (or maple syrup for vegan option)
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame seeds
- 2 green onions, chopped
Instructions
- Heat a skillet over medium heat with olive oil. Cook seasoned chicken breasts until golden brown (6-7 minutes per side) and ensure they reach an internal temperature of 165°F (75°C). Let rest before slicing.
- Wash and dry mixed greens. Slice cucumbers thinly and shred carrots.
- In a bowl, whisk together sesame oil, soy sauce, honey, and rice vinegar. Adjust seasoning as needed.
- In a large bowl, combine salad greens, carrots, cucumbers, green onions, and sliced chicken.
- Drizzle dressing over the salad and toss gently to coat. Top with toasted sesame seeds before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 400
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Feel free to substitute chicken with tofu or shrimp for different protein options. Experiment with seasonal vegetables or add nuts for extra crunch. Store leftovers in an airtight container for up to three days; reheat gently on the stove.