Sesame Chicken Salad (Printable)
Sesame-glazed chicken served atop mixed greens with crisp vegetables and tangy sesame dressing. High-protein, dairy-free.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tbsp soy sauce
03 - 1 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey
06 - Salt and black pepper, to taste
07 - 1 tbsp 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 tbsp toasted sesame oil
15 - 3 tbsp rice vinegar
16 - 1 tbsp soy sauce
17 - 1 tbsp honey or maple syrup
18 - 2 tsp smooth peanut butter (or tahini for nut-free)
19 - 1 small garlic clove, grated
20 - 1 tsp fresh ginger, grated
# Directions:
01 - Combine soy sauce, sesame oil, rice vinegar, honey, salt, and pepper in a shallow dish. Add chicken breasts and marinate for at least 10 minutes, turning once halfway through.
02 - Heat a grill pan or skillet over medium heat. Sear the marinated chicken for 5–7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - Toast sesame seeds in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
04 - Whisk together toasted sesame oil, rice vinegar, soy sauce, honey, peanut butter, grated garlic, and grated ginger in a small bowl until smooth and emulsified. Adjust seasoning to taste.
05 - Arrange mixed greens on a large serving platter or individual plates. Layer with julienned carrot, sliced red bell pepper, cucumber, green onions, and edamame.
06 - Arrange the sliced chicken over the assembled salad. Drizzle generously with sesame dressing and sprinkle with toasted sesame seeds. Serve immediately.
# Helpful Tips:
01 -
- The sesame dressing alone is worth making this recipe, and you will want to put it on everything from grain bowls to steamed broccoli.
- It comes together faster than delivery and somehow tastes like you spent twice as long as you actually did.
- Every component stays crisp and fresh, which means the leftovers are just as satisfying the next day.
02 -
- If you slice the chicken while it is still hot, the juices will bleed out and leave the meat dry, so patience during the rest period makes all the difference.
- Grating the garlic and ginger rather than mincing them prevents anyone from biting into an unexpected sharp chunk in the dressing.
- Using tamari instead of standard soy sauce makes this completely gluten free without sacrificing any depth of flavor.
03 -
- Score the chicken breasts lightly before marinating so the flavors penetrate deeper and the surface gets more caramelization in the pan.
- Whisk the dressing in a glass jar with a tight lid, then shake vigorously for thirty seconds to emulsify it into something creamy and cohesive that will not separate on the platter.