Sesame Chicken Salad
Indulge in this refreshing Sesame Chicken Salad, a perfect blend of crispy greens, tender grilled chicken, and a nutty sesame dressing. Ideal for sunny afternoons or cozy weeknight dinners, this vibrant dish is sure to impress at any gathering. With its delightful textures and flavors, it’s a meal that everyone will savor and ask for seconds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups mixed fresh greens (romaine lettuce and spinach)
- 1 cup thinly sliced English cucumbers
- 1 cup shredded carrots
- 2 tbsp toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 2 tbsp toasted sesame oil
- 1 tbsp honey
Instructions
- Preheat your grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about 6 minutes per side until internal temperature reaches 165°F (75°C). Allow to rest before slicing.
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until smooth.
- Chop greens into bite-sized pieces and combine in a large bowl with cucumber slices and shredded carrots.
- Slice the rested chicken into strips and toss with the veggies. Drizzle half of the dressing over the top; mix well.
- Serve in bowls or on plates, topped with toasted sesame seeds and extra dressing if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Customize your salad by adding shrimp or tofu instead of chicken. Incorporate seasonal vegetables like bell peppers or snap peas for added crunch. Store leftovers in an airtight container; enjoy cold or reheated.