Zingy Asian Sesame Chicken Salad
A vibrant salad bursting with fresh vegetables, tender chicken, and a zesty sesame dressing, perfect for any occasion.
Equipment
- Skillet
- bowl
- whisk
- Knife
- cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups mixed salad greens (like romaine, spinach, and kale)
- 1 cup shredded carrots
- 1 medium red bell pepper, sliced
- 1 cup cucumber, chopped
- ¼ cup sliced green onions
- ¼ cup toasted sesame seeds
- ¼ cup sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated ginger
- 1 clove garlic, minced
Instructions
- Cook the chicken: Start by heating a skillet over medium-high heat. Season the chicken breasts and cook for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F. Once cooked, slice them into strips.
- Prepare the dressing: In a bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic until well combined.
- Assemble the salad: In a large bowl, combine the mixed greens, carrots, bell pepper, cucumber, and green onions. Add the sliced chicken on top.
- Dress the salad: Pour the dressing over the salad and sprinkle with toasted sesame seeds. Toss gently to coat all the ingredients.
- Serve immediately: Enjoy your vibrant salad while fresh for the best texture and flavor.
Notes
For added flavor, season the chicken with salt and a pinch of black pepper before cooking. You could also use leftover grilled chicken for a shortcut! Adjust the sweetness or acidity of the dressing to your taste.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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