SESAME CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 17
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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- In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
- In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.
- In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.
- To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.
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