Description
This savory salad features grilled chicken, crisp vegetables, and a tangy sesame dressing, topped with crunchy sesame seeds. Perfect for a light, protein-packed lunch or dinner.
Ingredients
For the Salad:
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted peanuts or cashews, chopped (optional)
- 2 tablespoons sesame seeds (toasted or plain)
For the Sesame Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon chili paste or sriracha (optional, for heat)
Instructions
Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Once the skillet is hot, add the chicken breasts and cook for 6-7 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Once cooked, transfer the chicken to a plate and allow it to rest for a few minutes. Slice the chicken into thin strips or bite-sized cubes, depending on your preference.
While the chicken is resting, prepare the vegetables. Wash and dry the salad greens, then place them in a large mixing bowl. Shred the carrots, slice the cucumber, red bell pepper, and red onion into thin strips, and set them aside.
If you’re using peanuts or cashews, chop them into smaller pieces. Toast the sesame seeds in a dry skillet over medium heat for about 2-3 minutes, stirring frequently to prevent burning.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame seeds, and chili paste or sriracha (if using). Whisk until the ingredients are fully combined and the dressing is smooth. Taste and adjust the seasoning, adding more soy sauce or honey if you prefer a sweeter or saltier dressing.
Once the chicken has rested and the vegetables are ready, it’s time to assemble the salad. In a large bowl with the salad greens, add the shredded carrots, cucumber, red bell pepper, and red onion. Toss to combine the ingredients evenly.
Top the salad with the sliced chicken, toasted sesame seeds, and optional chopped peanuts or cashews. Drizzle the sesame dressing over the salad, tossing gently to coat everything with the flavorful dressing.
Serve the Sesame Chicken Salad immediately, or chill it in the refrigerator for about 15 minutes before serving if you prefer a cooler dish. Garnish with extra sesame seeds or chopped nuts for added texture. This salad can be served as a main dish or a side to complement other Asian-inspired meals.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 15-20g
- Protein: 25g