Asian Sesame Chicken Salad
A refreshing and flavorful salad featuring tender chicken, crisp vegetables, and a tangy sesame dressing. Perfect for a light lunch or dinner.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons sesame oil divided
- Salt and pepper to taste
- 1 tablespoon soy sauce
- 8 cups mixed greens romaine, spinach, or a blend
- 1 cup shredded carrots
- 1 cup sliced bell peppers red, yellow, or green
- 1/2 cup sliced cucumbers
- 1/4 cup green onions sliced
- 1/4 cup sesame seeds for garnish
Sesame Dressing:
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon honey or maple syrup
- Optional: 1 teaspoon sriracha or red pepper flakes
Instructions
- Cook the chicken: Season chicken with salt, pepper, and soy sauce. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side, or until cooked through. Let rest, then slice into thin strips.
- Prepare the vegetables: Wash and dry mixed greens. Shred carrots, slice bell peppers, cucumbers, and green onions.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and optional sriracha or red pepper flakes.
- Assemble the salad: In a large bowl, combine mixed greens, carrots, bell peppers, cucumbers, green onions, and sliced chicken.
- Dress and garnish: Drizzle dressing over the salad and toss gently. Garnish with sesame seeds.
- Serve: Serve immediately.
Notes
- Adjust the dressing ingredients to your taste preferences.
- For a spicier dressing, add more sriracha or red pepper flakes.
- You can use other vegetables, such as edamame, shredded cabbage, or bean sprouts.
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Toast the sesame seeds lightly in a dry skillet for enhanced flavor.
- For a nutty crunch, add chopped peanuts or almonds.
- This salad can be made ahead of time. Store the dressing separately and dress just before serving.