How to Make Sesame Chicken Salad - A Step-by-Step Guide

If you're looking for a light and refreshing summer meal that's bursting with flavor, then look no further than this delicious Sesame Chicken Salad. This recipe combines tender, marinated chicken with crisp vegetables and a tangy sesame dressing to create a dish that is perfect for a quick and easy lunch or dinner.

The star of this salad is the marinated chicken, which is first coated in a savory soy sauce and sesame oil mixture, then quickly cooked to juicy perfection. The chicken is...

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Ingredients

  • 4 (4 ounce) skinless, boneless chicken breast halves
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon minced fresh garlic
  • ½ teaspoon grated fresh ginger
  • 1 cup mayonnaise
  • 1 tablespoon sesame oil
  • 1 tablespoon white sugar
  • ½ teaspoon grated fresh ginger
  • 1 tablespoon sesame seeds
  • 1 medium head napa cabbage, thinly sliced
  • ¼ medium head green cabbage, thinly sliced
  • 1 medium carrot, shredded
  • ½ cup crispy fried rice noodles

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
  • While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
  • Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.
  • Nutrition

    688 cal.

    • Total Fat: 52g
    • Saturated Fat: 8g
    • Cholesterol: 86mg
    • Sodium: 1317mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 5g
    • Total Sugars: 17g
    • Protein: 29g
    • Vitamin C: 89mg
    • Calcium: 267mg
    • Iron: 3mg
    • Potassium: 996mg