Sesame Chicken Salad (Printable)

Tender sesame-glazed chicken atop mixed greens with crisp vegetables and tangy sesame dressing.

# What You Need:

→ Chicken and Marinade

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon soy sauce
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon honey
06 - Salt and black pepper, to taste
07 - 1 tablespoon 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 (optional)

→ Sesame Dressing

14 - 2 tablespoons toasted sesame oil
15 - 3 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon honey or maple syrup
18 - 2 teaspoons smooth peanut butter (or tahini for nut-free)
19 - 1 small garlic clove, grated
20 - 1 teaspoon fresh ginger, grated

# How To Make:

01 - Combine soy sauce, sesame oil, rice vinegar, honey, and a pinch of salt and pepper in a shallow dish. Add the chicken breasts and turn to coat evenly. Allow to marinate for at least 10 minutes at room temperature.
02 - Heat a grill pan or skillet over medium heat. Remove chicken from the marinade, letting excess drip off. Sear the chicken for 5 to 7 minutes per side until fully cooked through and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - Place sesame seeds in a dry skillet over medium-low heat. Toast for 2 to 3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
04 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce, honey, peanut butter, grated garlic, and grated ginger until smooth and emulsified. Adjust seasoning to taste.
05 - Arrange mixed greens on a large serving platter or individual plates. Scatter julienned carrot, sliced red bell pepper, sliced cucumber, sliced green onions, and edamame over the greens in even layers.
06 - Arrange the sliced chicken over the assembled salad. Drizzle generously with sesame dressing and sprinkle with the toasted sesame seeds. Serve immediately.

# Expert Hints:

01 -
  • The peanut butter in the dressing is a quiet trick that makes everything taste restaurant quality without any fuss.
  • You get dinner on the table in about half an hour and not a single oven gets turned on.
  • Leftovers hold up shockingly well the next day because the greens stay crisp under that sturdy chicken.
02 -
  • Do not skip the resting step for the chicken because sliced immediately it will bleed juices onto your beautiful platter and leave the meat dry.
  • The dressing thickens as it sits in the fridge so whisk in a splash of warm water to bring it back to a pourable consistency.
  • Gluten free tamari replaces soy sauce one to one and no one at the table will ever notice the swap.
03 -
  • Score the chicken breasts lightly before marinating so the flavors penetrate deeper and the surface catches more of that beautiful caramelized color.
  • If your peanut butter is stiff and cold from the fridge, microwave it for ten seconds before whisking it into the dressing and it will blend in without any stubborn clumps.

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