Chicken Salad With Lemon Sesame Dressing Recipes

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CHINESE CHICKEN SALAD WITH SESAME DRESSING



Chinese Chicken Salad with Sesame Dressing image

Make the most of store-bought rotisserie chicken with light and healthy Chinese Chicken Salad topped with quick-fix sesame dressing.

Provided by Kelly Senyei

Time 20m

Number Of Ingredients 14

4 cups shredded cooked chicken (See Kelly's Notes)
3 cups shredded Romaine lettuce
2 cups shredded purple cabbage
2 scallions, thinly sliced (white and green parts)
1 medium cucumber, thinly sliced into batons
1/3 cup sliced almonds
1 cup crispy chow mein noodles
1 cup Mandarin oranges
3 Tablespoons sesame oil
1/4 cup seasoned rice wine vinegar
1/4 cup vegetable oil
2 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon fresh black pepper

Steps:

  • In a large bowl, combine all of the salad ingredients, tossing until well mixed.
  • In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 660 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CHICKEN NOODLE SALAD WITH CREAMY SESAME DRESSING



Chicken Noodle Salad With Creamy Sesame Dressing image

This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield Serves 6

Number Of Ingredients 18

2 cups shredded poached chicken breast (1 whole breast on the bone; see below)
9 ounces udon or soba
1 tablespoon dark sesame oil
1/2 pound baby bok choy ---blanch until water comes back to boil then slice
1 Persian cucumber or 1/3 European cucumber, cut in 2-inch julienne
1 stalk celery, cut in 2-inch julienne
1/2 to 1 cup chopped cilantro
1/4 cup chopped scallions
1-2 serrano peppers, minced (optional)
3 tablespoons tahini (a runny variety if possible, available in Middle Eastern markets)
1 tablespoon soy sauce
1/4 cup seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne
2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice
Salt and freshly ground pepper to taste
1 tablespoon sesame oil
1/4 cup vegetable or chicken broth or water (more to taste)

Steps:

  • To poach the chicken breast, combine 1 quart water with 1 quartered onion, 4 thick slices of ginger, 2 crushed whole garlic cloves and salt to taste in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through (it should register 160 on a meat thermometer at the thickest section). Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove and discard the skin. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain and the meat will come apart naturally. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers or freezer bags.
  • Cook the noodles. Drain, rinse with cold water and drain well. Toss in a bowl with 1 tablespoon sesame oil and refrigerate while you prepare the other ingredients.
  • Bring a medium pot of water to a boil, add salt if desired and add the bok choy. Blanch for 1 minute and transfer to a bowl of cold water. Drain and squeeze out excess water. Slice crosswise and add to the noodles. Add the remaining ingredients. Season if desired with salt and pepper.
  • Whisk together all of the ingredients for the dressing. Toss with the salad and serve, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams

EASY SESAME CHICKEN SALAD



Easy Sesame Chicken Salad image

This sesame chicken salad is delicious, light, and perfect for lunch or dinner.

Provided by Mallory

Categories     Salad

Time 40m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil, or to taste
3 pounds skinless, boneless chicken breasts
salt and ground black pepper to taste
1 cup olive oil
7 tablespoons white vinegar
6 tablespoons soy sauce
3 tablespoons minced fresh ginger
3 tablespoons light brown sugar
3 cloves garlic, minced
2 teaspoons crushed red pepper, or to taste
4 tablespoons sesame seeds
1 (16 ounce) package mixed salad greens
1 ¼ cups halved cherry tomatoes
¾ medium red onion, thinly sliced
3 mandarin oranges, peeled and segmented

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
  • While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
  • Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
  • Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 8.1 g, Cholesterol 64.7 mg, Fat 23.6 g, Fiber 1.7 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 520.6 mg, Sugar 4.3 g

CHICKEN SALAD WITH LEMON-YOGURT DRESSING



Chicken Salad with Lemon-Yogurt Dressing image

This tasty chicken salad makes a light and healthy lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 11

2 1/2 teaspoons dried tarragon
2 teaspoons grated lemon zest
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
4 bone-in chicken breast halves
1/3 cup low-fat plain yogurt
2 teaspoons plus 1 tablespoon olive oil
3 teaspoons fresh lemon juice
3 plum tomatoes, coarsely chopped
4 scallions, thinly sliced
6 ounces mesclun (about 6 cups)

Steps:

  • Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
  • In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
  • Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
  • In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.

CHICKEN SALAD WITH LEMON-SESAME DRESSING



Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

  • In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
  • In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
  • When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING



Chinese Chicken Salad With Peanut-Sesame Dressing image

Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at Chinese banquets. This salad is as popular among Westerners as it is with the Chinese, and many variations of it are offered in casual dining spots throughout the West. From Joyce Jue, "Far East Cafe: The Best of Casual Asian Cooking".

Provided by lazyme

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

2 large whole chicken breasts
2 teaspoons salt
1/2 lb fresh Chinese egg noodles
1 1/2 teaspoons peanut oil
3 tablespoons white sesame seeds or 3 tablespoons black sesame seeds
1/4 cup finely-julienned red bell pepper
1 cup finely-julienned peeled carrot
1/2 cup fresh cilantro leaves (fresh coriander)
1 small cucumber, cut into 2-inch julienne
2 teaspoons peanut butter
2 teaspoons asian sesame paste
2 tablespoons sugar
1/3 cup dark soy sauce
1/3 cup Chinese red vinegar or 1/3 cup balsamic vinegar
2 tablespoons peanut oil or 2 tablespoons corn oil
1 tablespoon sesame oil
1/2 teaspoon chili oil (to taste)
2 teaspoons minced garlic
1 teaspoon minced peeled fresh ginger
1/4 cup chopped green onion (spring)
1/4 cup chopped dry roasted peanuts

Steps:

  • Fill a large saucepan three-fourths full with water and bring to a boil.
  • Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
  • Simmer, uncovered, until tender, 20 to 25 minutes.
  • Drain and let cool.
  • Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
  • Refill the large saucepan three-fourths full with water.
  • Bring to a boil over high heat and add the salt.
  • Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
  • When the water comes to a second boil, boil for 1 minute longer.
  • Pour the noodles into a colander and rinse thoroughly with cold running water.
  • Drain thoroughly and transfer to a large bowl.
  • Toss with the peanut oil to keep the noodles from sticking together.
  • Set aside.
  • If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
  • If using black sesame seeds, leave them untoasted.
  • In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
  • Arrange the cooked noodles in a wide shallow bowl.
  • Scatter the cucumber over the noodles and top with the chicken mixture.
  • Cover and refrigerate until ready to serve.
  • To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
  • When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
  • Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
  • Remove from the heat and let cool to lukewarm.
  • Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
  • Serve immediately.

SESAME CHICKEN SALAD



Sesame Chicken Salad image

Flavorful and so delicious, this sesame chicken salad will wow you!

Provided by MommyBennett

Categories     BBQ & Grilling     Chicken     Salads

Time 8h30m

Yield 4

Number Of Ingredients 14

4 (4 ounce) skinless, boneless chicken breast halves
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon minced fresh garlic
½ teaspoon grated fresh ginger
1 cup mayonnaise
1 tablespoon sesame oil
1 tablespoon white sugar
½ teaspoon grated fresh ginger
1 tablespoon sesame seeds
1 medium head napa cabbage, thinly sliced
¼ medium head green cabbage, thinly sliced
1 medium carrot, shredded
½ cup crispy fried rice noodles

Steps:

  • Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
  • While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
  • Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

Nutrition Facts : Calories 687.9 calories, Carbohydrate 30.5 g, Cholesterol 85.5 mg, Fat 51.5 g, Fiber 5.3 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1316.8 mg, Sugar 16.6 g

LEMON SESAME DRESSING



Lemon Sesame Dressing image

This is a light but very flavorful dressing that can be used on any type of greens and various veggies or even on fruit salads. Another one that I've had for ages-cut it out from an ad or brochure I think.

Provided by joan in CNY

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2/3 cup salad oil
3 tablespoons fresh squeezed lemon juice
2 tablespoons vinegar
2 tablespoons toasted sesame seeds (I usually use 1 Tbs. or slightly less)
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • In covered container, combine all ingredients.
  • Chill.
  • Shake well before using, after bringing to room temp.

Nutrition Facts : Calories 188.1, Fat 19.8, SaturatedFat 2.7, Sodium 146.2, Carbohydrate 3, Fiber 0.5, Sugar 1.7, Protein 0.6

LEMONY CHICKEN SALAD



Lemony Chicken Salad image

Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/3 cup Miracle Whip
1/3 cup sour cream
1-1/2 teaspoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1 large red apple, cut into 1/2-inch pieces
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

Nutrition Facts :

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From kategibbs.com


ASIAN SESAME CHICKEN SALAD RECIPE - FOOLPROOF LIVING
2021-05-08 Whisk in the rice vinegar, soy sauce, sesame oil, ginger, garlic, Sriracha, and sea salt. Allow it to marinade on the kitchen counter for 10 minutes. To make the salad: Pour half of the dressing at the bottom of a large bowl. Add in green cabbage, red cabbage, shredded carrot, and romaine lettuce in the bowl.
From foolproofliving.com


ASIAN CHICKEN SALAD WITH LEMON - THE WOKS OF LIFE
2021-07-24 Recipe Instructions. In a medium pot, bring 6 to 7 cups of water to a boil, along with 3 slices of ginger and 1 scallion. Add the chicken thighs, and bring the water to a boil again. Immediately turn off the heat, cover tightly, and let the chicken sit in the pot for 12 to 15 minutes (depending on the size of your chicken thighs).
From thewoksoflife.com


MANDARIN ORANGE SALAD (WITH CHICKEN!) - COOKING CLASSY
Heat about 3/4 to 1-inch of oil in a skillet to 360 degrees (maintain this temperature, reduce heat as needed). Add just enough wonton strips without overcrowding. Fry just until halfway cooked, then using metal tongs (grabbing as many as you can at once) rotate to opposite side and cook until just lightly golden.
From cookingclassy.com


GRILLED CHICKEN SALAD WITH LEMON PARMESAN DRESSING - ANNA …
2022-01-12 4 (5-ounce) boneless skinless chicken breasts, gently pounded. ¼ cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon fresh thyme, chopped . 4 cups mixed salad greens. ½ teaspoon sea salt . Parmesan cheese, freshly grated. Cracked black pepper to taste. Lemon Parmesan dressing. 3 anchovy fillets, good quality, patted dry ...
From annamagazine.ca


CHINESE CHICKEN SALAD WITH GINGER SESAME DRESSING
2021-03-18 Instructions. Wash and julienne all the vegetables. Wash and chop romaine lettuce. Place romaine lettuce and spring mix in a large bowl. Top with bell peppers, bok choy, cucumbers, carrots, and chicken. Pour the ginger sesame dressing over top and toss well. Garnish with mandarin oranges, wonton strips, silvered almonds, sesame seeds, and cilantro.
From alexdaynes.com


NAPA CHICKEN SALAD WITH SESAME DRESSING RECIPE - BOWLSUNSET.COM
2022-04-25 In a container, combine all of the dressing ingredients and shake well. When you’re ready to serve, toss the cabbage mixture with the chicken, cashews, wontons, and enough dressing to generously coat. Serve with extra onions, green and seeds of sesame on top! Time to Prepare: 20 minutes. Time to cook: 0 minutes.
From bowlsunset.com


CHICKEN SALAD WITH TAHINI DRESSING - THE LEMON BOWL®
In a medium bowl, toss together Smart Chicken breast cubes with lemon juice, olive oil, garlic, salt and chili flakes; set aside and let sit for 5 minutes. In a small bowl whisk together the tahini dressing ingredients (tahini through salt and pepper.) If the mixture is thick, add a little more warm water, 1 tablespoon at a time, and whisk ...
From thelemonbowl.com


CHINESE CHICKEN SALAD WITH SESAME DRESSING - FOODIECRUSH
Remove from the oil and drain on paper towels until cooled. In a large bowl, combine lettuce, chicken breast, green onion, almonds, and pasta. Add the dressing ingredients to a jar with a tight fitting lid and shake until until well mixed or whisk in a small bowl until the sugar dissolves.
From foodiecrush.com


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