Sesame Chicken Salad For One Recipes

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SESAME CHICKEN SALAD



Sesame Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 17

3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper
1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount
5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle
Fried Chinese noodles for garnish, perhaps leftover from take out, optional

Steps:

  • Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.
  • Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
  • Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
  • Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time!

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

SESAME CHICKEN SALAD FOR ONE



Sesame Chicken Salad for One image

BJ's Brewhouse copycat recipe. From you next bbq, save a grilled breast and transform it into a salad! (Note: I prefer the chicken breast warmed.)

Provided by gailanng

Categories     Chicken Breast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 15

2 cups napa cabbage, shredded
1 tablespoon shredded carrot
1 tablespoon shredded red cabbage
2 ounces sesame dressing (recipe below)
4 ounces grilled chicken breasts
2 teaspoons toasted almonds
1 tablespoon red bell pepper (diced 1/4 inch)
1 tablespoon green onion, chopped
1/2 teaspoon sesame seeds
5 mandarin orange segments
1 cup fried wontons or 1 cup rice noodles
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon soy sauce
1 teaspoon sesame oil

Steps:

  • For the Sesame Dressing: Mix well until sugar is dissolved.
  • For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.

Nutrition Facts : Calories 682.6, Fat 38.6, SaturatedFat 5.8, Cholesterol 96.4, Sodium 1013.7, Carbohydrate 45.3, Fiber 4.8, Sugar 38.5, Protein 41.6

ASIAN SESAME CHICKEN SALAD



Asian Sesame Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/3 cup peanut oil
2/3 cups sesame seeds
4 boneless, skinless chicken breast halves, 5 to 6 ounces each, pounded evenly to about half their original thickness
Salt and freshly ground black pepper
1 small head Chinese cabbage
1 (2-inch) piece fresh ginger
2 tablespoons fish sauce or soy sauce
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
1 lime
2 (8-ounce) cans sliced water chestnuts
6 scallions
1 medium red bell pepper
10 sprigs cilantro

Steps:

  • Put the peanut oil in a heavy skillet large enough to hold all the chicken in 1 layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or waxed paper. Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. Reduce the heat if needed to prevent burning.
  • Meanwhile, trim the bottom 1/2-inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2-inch wide. Put into a salad spinner, fill with water, drain and spin the greens dry. Remove any excess moisture with paper towels.
  • Peel and halve the ginger. Drop down the chute of a food processor with the motor running and puree. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste.
  • Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.
  • Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2-inch wide. Add to the salad and toss.

ORIENTAL CHICKEN SALAD WITH HONEY-SESAME DRESSING



Oriental Chicken Salad With Honey-Sesame Dressing image

This is my version of Applebee's Oriental Chicken Salad....Wonderful flavors of sweet sesame and honey. This one will be a family favorite for sure!

Provided by AZ Food Critic

Categories     Asian

Time 26m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 20

2 -3 boneless chicken breasts
2 large eggs, slightly beaten
4 tablespoons milk
1 1/2 cups corn flakes, crushed
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon garlic powder
1/4 cup oil (for frying)
3/4 cup honey
1/3 cup white vinegar
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/2 teaspoon sesame oil
6 -8 cups romaine lettuce, chopped
1 large carrot, shredded
4 scallions, chopped (green onions)
1 cup red cabbage, chopped
1/2 cup sliced almonds
1 cup chow mein noodles

Steps:

  • Cut chicken breasts into thin cubes or strips, set aside.
  • In a pie plate or shallow dish, beat eggs with 4 tablespoons milk. In another pie plate or shallow dish, add crushed corn flake crumbs, flour, salt, pepper and garlic powder, mix until well blended. Set aside.
  • In a medium mixing bowl, whisk together honey, vinegar, mayonnaise, mustard and sesame oil. Chill for 20-30 minutes. (Unused dressing will keep in refrigerator for up to 30 days).
  • In a large size skillet, add 1/4 cup oil on medium heat, when oil is hot, dip chicken into egg mixture and then in crumb mixture, place chicken in hot oil and fry to a golden brown on all sides, about 2-3 minutes per side. Drain chicken pieces on a plate lined with paper towels, to drain. Keep warm.
  • In a large size mixing or salad bowl, add romaine lettuce, shredded carrot, scallions, cabbage, almonds and chow mein noodles, toss salad to incorporate salad mixture, pour in salad dressing over top and continue to toss until well coated with dressing. Serve salad in individual salad plates and top with an even amount of crispy chicken per plate.
  • Makes 4 servings.

SESAME-SCALLION CHICKEN SALAD



Sesame-Scallion Chicken Salad image

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

Provided by Christina Chaey

Categories     Bon Appétit     Lunch     Dinner     Salad     Chicken     Cucumber     Green Onion/Scallion     Sesame     Lettuce     Cilantro     Soy Sauce     Honey     Poach     Peanut Free     Tree Nut Free     Dairy Free     Picnic

Yield 4 servings

Number Of Ingredients 13

2 skinless, boneless chicken breasts (1-1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)

Steps:

  • Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
  • Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
  • Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
  • Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
  • Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
  • Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

SPECIAL SESAME CHICKEN SALAD



Special Sesame Chicken Salad image

With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare. -Carolee Ewell, Santaquin, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 22 servings.

Number Of Ingredients 15

1 package (16 ounces) bow tie pasta
1 cup canola oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each) mandarin oranges, drained
2 cans (8 ounces each) sliced water chestnuts, drained
2 cups cubed cooked chicken
1-1/3 cups honey-roasted peanuts
1 package (9 ounces) fresh spinach, torn
1 package (5 ounces) dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted

Steps:

  • Cook pasta according to package directions; drain and place in a very large bowl. , In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, add the remaining ingredients; gently toss to coat.

Nutrition Facts : Calories 302 calories, Fat 16g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 3g fiber), Protein 10g protein.

CHICKEN SALAD FOR ONE



Chicken Salad for One image

My fiance loves chicken salad, but it's not for me, so i always end up throwing out extra servings that other recipes make. So, I made a single serving one day and am sharing my recipe so you don't have to waste extra servings either! If you like your chicken salad crunchy, add some cashews! Serve as a sandwich or on top of lettuce!

Provided by happywife

Categories     Salad

Time 15m

Yield 1

Number Of Ingredients 6

1 shredded cooked skinless, boneless chicken breast
1 hard-boiled egg, chopped
1 tablespoon reduced-fat ranch dressing
1 ½ tablespoons reduced-fat mayonnaise
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.

Nutrition Facts : Calories 600.2 calories, Carbohydrate 5.3 g, Cholesterol 389.1 mg, Fat 32.8 g, Fiber 0.9 g, Protein 67.3 g, SaturatedFat 7.7 g, Sodium 657 mg, Sugar 2.4 g

COPYCAT PANERA ASIAN SESAME CHICKEN SALAD RECIPE



Copycat Panera Asian Sesame Chicken Salad Recipe image

Change things up for lunch with our delicious Copycat Panera Asian Sesame Chicken Salad. It is so simple to make and tastes absolutely amazing.

Provided by Momma Cyd

Categories     Salad

Time 35m

Number Of Ingredients 17

4 boneless, skinless chicken breasts
3 Tablespoons soy sauce
3 teaspoons brown sugar
1 teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon ground ginger
½ cup rice vinegar
¼ cup sugar
2 Tablespoons canola oil
salt and pepper, to taste
½ teaspoon sesame seeds
4 cups baby spinach leaves
4 cups chopped romaine lettuce
¼ cup fresh cilantro (chopped)
½ cup sliced almonds
11 ounces mandarin oranges (1 can, drained)
1 cup wonton strips

Steps:

  • In a medium sized bowl mix together all of the marinade ingredients. Pour into a gallon size bag with the chicken breasts and let marinate for 20 minutes. Make sure to turn every few minutes so all sides of the chicken breast get covered with marinade.
  • Cook on the grill over medium-low heat until cooked through. Make slices in each chicken breast after grilling.

Nutrition Facts : Calories 503 kcal, Carbohydrate 36 g, Protein 34 g, Fat 26 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 917 mg, Fiber 7 g, Sugar 26 g, ServingSize 1 serving

SESAME CHICKEN NOODLE SALAD



Sesame Chicken Noodle Salad image

This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 ounces) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 teaspoon salt
2/3 cup reduced-fat Asian toasted sesame salad dressing
1/4 cup chopped salted peanuts

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.

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From onelovelylife.com


SESAME CHICKEN PASTA SALAD - THE SEASONED MOM
2015-05-19 Combine cooked chicken and pasta in a large bowl. Add broccoli, bell peppers, snow peas, and green onions. Toss gently. Combine dressing ingredients in a jar, cover, and shake until completely combined. Pour dressing over salad. Toss, cover, and chill for a few hours. Garnish with toasted sesame seeds just before serving.
From theseasonedmom.com


BEST SESAME CHICKEN SALAD RECIPE - FOOD NEWS
Orange-Sesame Asian Chicken Salad Recipe by Our Best Bites. Dressing zest from one medium-large orange 1/3 cup fresh orange juice 6 tablespoons rice vinegar (seasoned or unseasoned is fine) 4 tablespoons honey 1 tablespoon chopped green onions, white ends only (reserve green parts for salad) 2 cloves garlic, roughly chopped 1 tablespoon sesame oil
From foodnewsnews.com


GRILLED GINGER-SESAME CHICKEN SALAD - TODAY'S PARENT
Instructions. Marinade: In a medium bowl, whisk the ginger, soy sauce, canola oil, hoisin sauce, sesame oil, Sriracha and salt to blend. Transfer 3 tbsp of the mixture to a baking dish, then add the chicken and turn to coat it. Cover and refrigerate for 1 hr, turning after 30 min, or let marinate all day in the refrigerator to make prep faster ...
From todaysparent.com


SHOKO'S SUMMER SESAME CHICKEN SALAD - COOKSTR.COM
To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, and peppercorns in a microwave-safe bowl. Heat for one minute and set aside. Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes.
From cookstr.com


COPYCAT PANERA BREAD ASIAN SESAME CHICKEN SALAD RECIPE
2021-12-21 Enjoy a healthy and tasty salad dish with this quick and easy Copycat Panera sesame chicken salad recipe. It will let you serve fresh and crisp romaine topped with grilled chicken, toasted almonds, and herbs, with our homemade Asian Sesame Vinaigrette as dressing. Prep: 5 mins . Cook: 10 mins . Total: 15 mins . Serves: 2 people . Edit input. …
From recipes.net


SESAME CHICKEN SALAD - THE PIONEER WOMAN
2014-11-10 Salt and pepper both sides of the chicken and heat olive oil in a skillet or on a grill pan. Cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to …
From thepioneerwoman.com


HONEY-SESAME CHICKEN SALAD - COOK SMARTS
Whisk together all ingredients listed under marinade. Pour over chicken and allow to marinate in refrigerator for at least 30 minutes or overnight. (Can be done up to 1 day ahead) Make vinaigrette - Mince garlic. Whisk together garlic, sugar, soy sauce, rice vinegar and sesame oil. Slowly add oil while whisking.
From mealplans.cooksmarts.com


CHICKEN SALAD - MIGHTY SESAME
Chicken Thighs (3) and Breast (3) or use a Rotisserie Chicken. 2/3 C. Tahini. 1 freshly Squeezed Lemon. ½ bag of Sugar Snap Peas diced. ¼ C Toasted Sesame Seeds. 2 T. Olive Oil. ½ C Water. 3 Garlic Cloves Diced or Dorot Gardens. 1 Bell Pepper, chopped
From mightysesameco.com


SESAME SEED CHICKEN SALAD – DR. ANNA CABECA
2020-02-04 Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken and let cool. Place lemon zest and juice into a large bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, sesame seeds, ½ teaspoon salt, and pepper to taste.
From drannacabeca.com


ALL RECIPES SESAME CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SESAME CHICKEN SALAD - GIMME SOME OVEN
2020-05-12 Instructions. Make the vinaigrette: Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined. Toss the salad: Combine the coleslaw, chicken, cilantro, green onions, almonds, carrots and avocado togehter in a large mixing bowl, drizzle with the vinaigrette, and toss until combined.
From gimmesomeoven.com


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