Sesame Chicken Salad Recipe

A vibrant salad that marries juicy, crispy chicken with crisp mixed greens, shredded vegetables, and crunchy wonton strips. Toasted sesame seeds add a nutty touch to a tangy, sweet, and savory vinaigrette made with ginger, garlic, and red pepper flakes. The result is a delightful blend of textures and bold flavors.

I love experimenting with flavors in my recipes and this Sesame Chicken Salad is one of my favorites. I start with 1 lb boneless, skinless chicken breasts seasoned with salt and pepper and lightly dusted with cornstarch so it crisps up really well if you fry it.

I mix in 4 cups of mixed salad greens, 1 cup shredded cabbage, one large carrot shredded and a red bell pepper thinly sliced. I also add in chopped scallions, minced garlic and grated fresh ginger with just a pinch of red pepper flakes if you like a bit of heat.

I finish by tossing everything in a yummy sesame vinaigrette made of olive oil, toasted sesame oil, rice vinegar, low sodium soy sauce and honey while sprinkling toasted sesame seeds and crispy wonton strips to add that extra crunch. It’s a healthy and clean eating choice that works perfect for both lunch to work and a tasty Asian fusion dinner.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how the chicken comes out nice and crispy when you fry it with that cornstarch coating. The crunch really makes the dish more fun to eat. Second, the vinaigrette is so yummy even though its kinda simple. The mix of honey, rice vinegar, and ginger gives it a sweet and tangy kick that I can never get enough of. Third, the combo of fresh veggies with the crispy wonton strips just hits the spot every time. The vegetables add a cool crunch and the wonton strips make every bite exciting. Overall, I love it because it’s not only tasty but also makes for a fun mix of textures and flavors that keeps my taste buds happy.

Ingredients

• Chicken breasts: Lean protein rich meat that crisps beautifully with a little cornstarch twist.
• Mixed salad greens: Full of fiber and vitamins, they make the salad light and healthy.
• Red bell pepper: Provides vibrant color, fiber, and a crunchy, refreshing taste in each bite.
• Toasted sesame seeds: Add nutty flavor and healthy fats, making the dish even more yummy.
• Honey: Naturally sweetens the salad with a smooth, sugary note that balances tanginess.
• Rice vinegar: Offers a tangy kick in the dressing, boosting flavors without extra calories.
• Garlic and ginger: Zesty and aromatic duo that fights blandness and improves overall flavor.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp cornstarch (to help crisp the chicken if frying)
• 4 cups mixed salad greens
• 1 cup shredded cabbage
• 1 large carrot, shredded
• 1 red bell pepper, thinly sliced
• 2 scallions, sliced thinly
• 1 cup crispy wonton strips (optional but adds a nice crunch)
• 2 tbsp toasted sesame seeds
• 2 tbsp toasted sesame oil
• 2 tbsp olive oil
• 3 tbsp rice vinegar
• 1.5 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (if you like a bit of heat)

How to Make this

1. Start by seasoning 1 lb of boneless, skinless chicken breasts with salt and pepper. If you’re planning on frying, lightly coat the chicken with 1 tbsp cornstarch so it gets extra crispy, then cook it in 2 tbsp olive oil until it’s golden and cooked through. Let it cool a bit before slicing into bite-sized pieces.

2. In a large bowl, mix together 4 cups of mixed salad greens, 1 cup shredded cabbage, 1 large shredded carrot, 1 thinly sliced red bell pepper, and 2 sliced scallions.

3. For the vinaigrette, whisk together 2 tbsp toasted sesame oil, 2 tbsp olive oil, 3 tbsp rice vinegar,
1.5 tbsp low sodium soy sauce, 1 tbsp honey, 1 tsp grated fresh ginger, 1 minced clove garlic, and 1/4 tsp red pepper flakes.

4. Taste your dressing and adjust seasoning if you need a little extra salt or pepper.

5. Pour the vinaigrette over the mixed veggies and toss them until they’re evenly coated.

6. Add the sliced chicken on top of the dressed salad.

7. Sprinkle 2 tbsp toasted sesame seeds all over the salad to add a nutty crunch.

8. If you like an extra crunch factor, toss in 1 cup crispy wonton strips right before serving.

9. Give the salad a gentle toss so the chicken and veggies get covered with a bit more of that yummy vinaigrette.

10. Serve immediately and enjoy your crunchy, creamy, sweet, and savory Sesame Chicken Salad!

Equipment Needed

1. Cutting board – for chopping the chicken and veggies
2. Chef’s knife – essential for slicing the chicken, bell pepper, scallions, and shredding the cabbage and carrot
3. Frying pan – to cook the chicken in olive oil until it’s golden
4. Large bowl – to mix all your salad greens and other veggies together
5. Whisk – to blend the vinaigrette ingredients evenly
6. Measuring cups and spoons – makes it easy to get the oils, vinegar, and seasonings just right
7. Tongs – handy for tossing the salad so the dressing coats everything evenly
8. Serving bowl or plate – for putting the final salad together before serving

FAQ

Sesame Chicken Salad Recipe Substitutions and Variations

• Chicken: If you’re not in the mood for chicken, firm tofu or shrimp works well too. They both soak up the flavors really good.
• Cornstarch: In a pinch, you can use rice flour to help crisp up the chicken when frying.
• Toasted sesame oil: You can swap this with a mix of extra virgin olive oil and a few extra sesame seeds for that nutty flavor.
• Rice vinegar: Apple cider vinegar makes a tangy substitute if you’re out of rice vinegar.

Pro Tips

1. If you wanna up your chicken game, let the chicken chill out a bit after frying before you slice it. This really helps it stay juicy and makes the salad taste even better.
2. Try mixing your dressing in a small bowl and tasting it before you toss the veggies. That way you can adjust the salt or honey to fit your own taste, instead of sticking with the recipe exactly as is.
3. For an extra crunch that stays nice until the last bite, add the crispy wonton strips right before you serve the salad instead of mixing them in too soon.
4. When you’re shredding your veggies, don’t stress about perfectly even cuts. The mix of textures actually adds to the overall flavor and makes the salad look more rustic and inviting.