Sesame Chicken Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SESAME CHICKEN SALAD



Sesame Chicken Salad image

This Sesame Chicken Salad recipe is perfectly crunchy, creamy, sweet, savory, and tossed with a yummy sesame vinaigrette.

Provided by Ali

Time 20m

Number Of Ingredients 16

1 (14-ounce) bag coleslaw (or 7 cups shredded cabbage)
2 cups diced or shredded cooked chicken
1 cup loosely-packed chopped cilantro
2/3 cup sliced green onions
2/3 cup sliced or slivered almonds, toasted
1/2 cup shredded carrots
1 avocado, peeled, pitted and diced
toasted sesame seeds, for sprinkling.
2 tablespoons avocado oil (or olive oil)
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce (or tamari)
1 tablespoon maple syrup or honey
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1 small garlic clove, pressed or minced (or 1/4 teaspoon garlic powder)
a few twists of freshly-cracked black pepper

Steps:

  • Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined.
  • 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
  • Serve the salad immediately, sprinkled with sesame seeds as a garnish.

SESAME CHICKEN SALAD



Sesame Chicken Salad image

I ordered a salad similar to this one while Paige and I were in Kansas for a soccer tournament last weekend.

Categories     main dish     poultry     salad

Time 30m

Yield 6 servings

Number Of Ingredients 17

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, For Grilling Or Sauteeing
2/3 c. Olive Oil
1/4 c. Low Sodium Soy Sauce
1/4 c. Rice Wine Vinegar (or White Vinegar)
2 cloves Garlic, Minced
2 tbsp. Minced Fresh Ginger
1 tsp. Toasted Sesame Oil
2 tbsp. Brown Sugar (more To Taste)
Pinch Of Crushed Red Pepper Flakes
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 c. Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
1 tbsp. Sesame Seeds
1 tbsp. Black Sesame Seeds

Steps:

  • To make the dressing: Put olive oil, soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste (I usually add more vinegar and brown sugar but tastes may vary.) (Note: Can make the dressing in advance to allow flavors to develop.)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 rest for 5 minutes, and cut into cubes. Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat. Allow to sit for a few minutes, then sprinkle both colors of sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you prefer a thicker coating.To assemble the salad, place the salad greens, sliced onion, and the halved tomatoes in a large bowl. Pour on half the remaining dressing, reserving the rest if you'd like more later. Toss to coat. Arrange chicken, mandarin oranges all over the greens. Serve immediately.Note: Wait until just before serving to toss the salad!

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

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.

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

Sesame seeds have a delicious nutty flavor. For an even coating, press them into the chicken so they stick. The seeds can spoil quickly, so refrigerate any unused ones. Thinly sliced beef, turkey, or pork may be substituted for the chicken in this warm salad.

Provided by Martha Stewart

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

Time 15m

Number Of Ingredients 12

1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
2 teaspoons grated peeled fresh ginger
2 tablespoons toasted sesame oil
2 medium English cucumbers (1 pound total), cut into 3/4-inch wedges
1/3 cup white sesame seeds
4 to 6 chicken cutlets (about 3/4 pound total)
2 teaspoons extra-virgin olive oil
1 pound baby bok choy, quartered lengthwise, or regular bok choy, roughly chopped
1 to 2 jalapenos (preferably red), thinly sliced
1/2 cup fresh cilantro leaves

Steps:

  • In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. In a medium bowl, toss cucumbers with 3 tablespoons dressing.
  • Spread sesame seeds on a large plate. Dredge chicken in seeds, pressing lightly to adhere. Heat a large skillet over medium-high. Add 1 teaspoon olive oil and bok choy. Cook, turning occasionally, until bok choy is brown on all sides but still a little crunchy, about 8 minutes.
  • Transfer bok choy to a serving platter and reduce heat to medium. Add 1 teaspoon olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, 5 minutes, flipping halfway through. On a work surface, shred chicken. Add chicken, cucumbers, jalapenos, and cilantro to platter; top with remaining dressing and serve.

Nutrition Facts : Calories 304 g, Fat 17 g, Fiber 4 g, Protein 25 g

SESAME CHICKEN NOODLE SALAD



Sesame Chicken Noodle Salad image

Categories     Salad     Chicken     Ginger     Onion     Pasta     Side     Quick & Easy     Cilantro     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 pound vermicelli
6 tablespoons rice vinegar
5 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons grated peeled fresh ginger
2 tablespoons chili-garlic sauce
2 tablespoons oriental sesame oil
2 1/2 cups sliced green onions
2 cups diced cooked chicken
1/2 cup chopped fresh cilantro

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain well.
  • Whisk together next 6 ingredients in large serving bowl. Add hot pasta, green onions, and chicken; stir to coat with sauce. Add cilantro; toss to blend.

SESAME CHICKEN SALAD



Sesame chicken salad image

A fresh and healthy Asian-style salad with Thai basil and coriander, soya beans, carrots and tomatoes

Provided by Sara Buenfeld

Categories     Main course

Time 20m

Number Of Ingredients 13

2 skinless chicken breasts
85g frozen soya bean
1 large carrot , finely cut into thin matchsticks
4 spring onions , finely sliced
140g cherry tomato , halved
small bunch coriander , chopped
small handful Thai or ordinary basil leaves , chopped if large
85g herb or baby salad leaves
1 tsp toasted sesame seeds
grated zest and juice 1 small lime
1 tsp fish sauce
1 tsp sesame oil
2 tsp sweet chilli sauce

Steps:

  • Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.
  • Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.

Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium

ASIAN CHICKEN SESAME SALAD RECIPE BY TASTY



Asian Chicken Sesame Salad Recipe by Tasty image

Here's what you need: rice vinegar, sesame oil, soy sauce, ground sesame seeds, brown sugar, salt and white pepper, lettuce, red cabbage, green onion, roasted almond, roasted chicken, sesame seeds, black sesame seeds

Provided by Farah Tarek

Categories     Lunch

Time 30m

Yield 1 seving

Number Of Ingredients 13

4 tablespoons rice vinegar
2 teaspoons sesame oil
2 tablespoons soy sauce
6 tablespoons ground sesame seeds
4 teaspoons brown sugar
1 pinch salt and white pepper
3 cups lettuce
1 cup red cabbage
⅔ cup green onion
¾ cup roasted almond
1 cup roasted chicken
4 tablespoons sesame seeds
1 tablespoon black sesame seeds

Steps:

  • In a small bowl, mix together the vinegar, oil, soy sauce, tahini, brown sugar, and salt.
  • Add the lettuce, cabbage, green onions, almonds, chicken, and the seeds and stir into the sauce until the sauce covers all the ingredients.
  • Serve.

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.

SESAME-MISO CHICKEN SALAD



Sesame-Miso Chicken Salad image

There's always room for another chicken salad recipe, especially if the assembly is quick. This one calls for a whole cooked chicken, which you can roast or boil gently several hours ahead or up to 2 days in advance. (Some may choose to buy a precooked rotisserie chicken, but it can sometimes be hard to find one that is seasoned or cooked properly. If you can find a good one, go for it.) The creamy miso dressing can also be used to dress a green salad, or to replace mayonnaise on a sandwich. It also makes a great dip for vegetables.

Provided by David Tanis

Categories     dinner, lunch, weekday, poultry, salads and dressings, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons Asian sesame paste or tahini
4 tablespoons white (shiro) miso
3 tablespoons rice-wine vinegar
1 tablespoon mirin, sake or sherry
1 teaspoon grated ginger
1/2 teaspoon sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon roasted sesame oil
1/4 cup vegetable oil
Salt and pepper
Small pinch of cayenne (optional)
1 (3-pound) chicken, cooked
2 heads small organic iceberg, Little Gems or romaine hearts
2 medium cucumbers, peeled and sliced 1/8-inch thick, lightly salted
3 tablespoons thinly sliced scallions or chives
1 teaspoon toasted sesame seeds, for garnish
1 teaspoon toasted black sesame seeds, for garnish

Steps:

  • Put sesame paste, miso, vinegar, mirin, ginger, sugar and lemon zest in a small mixing bowl. Whisk together until well combined. Whisk in sesame and vegetable oils. Check seasoning and adjust with salt, pepper and cayenne, if using. You should have about 2/3 cup dressing. If it seems too thick, thin with a tablespoon or 2 of water.
  • Remove skin from chicken and pull all the meat from the carcass. With fingers or a knife, shred all the chicken meat into 1-inch strips and put in a medium mixing bowl. (Refrigerate or freeze any remaining skin, fat, bones and cartilage for making broth.) You should have about 4 cups shredded chicken.
  • Separate the lettuce leaves and arrange on a large platter, leaving space for the chicken at the center, then scatter with cucumber slices.
  • Gently toss the shredded chicken with salt and pepper. Pour all but a few tablespoons of dressing over the chicken and gently toss to coat. Transfer dressed chicken to center of platter and nap with remaining dressing. Sprinkle scallions and sesame seeds on top and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 37 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 1295 milligrams, Sugar 5 grams, TransFat 0 grams

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.

SESAME SNAP PEA-CHICKEN SALAD



Sesame Snap Pea-Chicken Salad image

This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.

Provided by Hana Asbrink

Categories     poultry, salads and dressings, vegetables, appetizer, main course

Time 40m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 9

1 medium boneless, skinless chicken breast (about 8 to 10 ounces)
Kosher salt
3/4 to 1 pound sugar snap peas
1/4 cup roasted white sesame seeds
1/4 cup mayonnaise (preferably Kewpie brand)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar

Steps:

  • In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
  • Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
  • Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
  • Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
  • Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
  • Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

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.

CRUNCHY SESAME CHICKEN SALAD



Crunchy Sesame Chicken Salad image

Stop in the deli for a rotisserie chicken, and grab a few convenience items from the produce section, and you can have this tasty Asian salad mixed 15 minutes after you get home.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 8

Number Of Ingredients 7

4 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 bag (16 oz) coleslaw mix (about 8 cups)
2 cups chow mein noodles (from 6-oz bag)
1 bag (8 oz) fresh sugar snap peas, strings removed (about 2 cups)
1 cup shredded carrots (from 10-oz bag)
1 1/4 cups Asian toasted sesame dressing (from 16-oz bottle)
3 medium green onions, sliced (3 tablespoons)

Steps:

  • In large serving bowl, toss all ingredients except onions until evenly coated. Sprinkle with onions.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 810 mg, Sugar 14 g, TransFat 0 g

More about "sesame chicken salad recipes"

SESAME CHICKEN CUCUMBER NOODLE SALAD RECIPE | EATINGWELL
Step 4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired. Step 5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.
From eatingwell.com


SESAME AND HONEY CHICKEN SALAD | LUNCH RECIPES | GOODTOKNOW
2022-02-21 Heat 1 tbsp of the oil in a wok or large non-stick frying pan and fry the chicken pieces for 6-7 mins, turning frequently until browned and cooked through. Add the sesame seeds and cook for a further 1-2 mins. Arrange the salad leaves on four serving plates. Top with the hot chicken and cucumber. Pour the rest of the oil in the pan and heat ...
From goodto.com


SESAME CHICKEN SALAD - SIMPLY DELICIOUS
2021-05-01 Cook the chicken in a splash of oil in a hot pan until golden brown on both sides and cooked through (2-3 minutes per side). Remove from the pan and set aside. Make the dressing: Whisk together oil, lemon juice, honey, soy sauce, salt, pepper and sesame seeds and set aside. Make the salad: Shred the cabbage, julienne (or grate) the carrots and ...
From simply-delicious-food.com


SESAME CHICKEN CHOPPED SALAD - GIMME SOME OVEN
2016-08-01 2 boneless skinless chicken breasts, grilled and sliced (see below for optional marinade) 1 head Napa or green cabbage, thinly sliced. 1 large avocado, peeled, pitted and thinly sliced. 1 cup shredded carrots. 2/3 cup roughly-chopped fresh cilantro leaves. 1/3 cup toasted sliced or slivered almonds. 1/3 cup thinly-sliced green onions.
From gimmesomeoven.com


SESAME CHICKEN GARDEN SALAD RECIPE | MYRECIPES
Advertisement. Step 2. Cook carrots in boiling salted water to cover 2 to 3 minutes or until crisp-tender. Add peas; cook 2 more minutes; drain. Plunge into ice water to stop the cooking process; drain. Step 3. Toss together dressing, carrot mixture, cucumber, and radishes. Top with chicken and cilantro. Drizzle with reserved 3 Tbsp. dressing.
From myrecipes.com


SESAME CHICKEN SALAD - MADE IT. ATE IT. LOVED IT.
2021-01-12 Sesame Chicken Salad. Print. Sesame chicken salad with coleslaw, chicken, cilantro, green onions, almonds, carrots, avocado, and Mandarin oranges. Topped with a simple sesame dressings makes for one delicious salad. Prep Time 15 minutes.
From madeitateitlovedit.com


SESAME CHICKEN SALAD RECIPE - QUICK FROM SCRATCH CHICKEN | FOOD …
Directions. 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 ...
From foodandwine.com


BEST SESAME CHICKEN SALAD RECIPE - DELISH.COM
2016-07-14 Preheat oven to 475°. Boil a large pot of salted water; add green beans and cook until tender crisp, 1 to 2 minutes. Drain and transfer to a bowl of ice water.
From delish.com


CRAVINGS | SESAME CHICKEN SALAD
1. small watermelon radish, halved then thinly sliced horizontally. 2. tablespoons sliced scallion greens. 2. teaspoons black sesame seeds. Make the marinade/dressing: In a small bowl, whisk all of the ingredients together, or shake together in a sealed mason jar; you should have about ⅓ cup. Transfer 2 tablespoons to a medium bowl, add the ...
From cravingsbychrissyteigen.com


SESAME CHICKEN SALAD RECIPE | BON APPéTIT
2002-08-31 Remove chicken from marinade; shake off excess. Coat chicken on both sides with sesame seeds. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat ...
From bonappetit.com


SESAME CHICKEN SALAD RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk. Advertisement. Step 2. To prepare salad, combine chicken and next 5 ingredients (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to coat.
From myrecipes.com


SESAME CHICKEN SALAD | CANADIAN LIVING
2011-05-27 %RDI. Iron 14.0; Folate 46.0; Calcium 5.0; Vitamin A 16.0; Vitamin C 35.0; Method. Brush 2 tsp (10 mL) of the oil over chicken; season with half each of the salt and pepper. Place on greased grill over medium-high heat or 6 inches (15 cm) from broiler; close lid and grill or broil until no longer pink inside, turning once, about 12 minutes.
From canadianliving.com


ASIAN SESAME CHICKEN SALAD RECIPE - PILLSBURY.COM
2005-03-08 Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside. Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender.
From pillsbury.com


CHINESE CHICKEN SALAD WITH SESAME DRESSING - JUST A TASTE
2022-03-19 All that goodness is tossed in a homemade sesame dressing that’s sweet, tangy and a touch sour. This Chinese Chicken Salad is ideal for meal prep and lunches on-the-go. Simply layer the ingredients into mason jars and stash the dressing in a plastic bag. When you’re ready to dig in, pour the dressing into the jar, seal it, shake it and get ...
From justataste.com


ASIAN SESAME CHICKEN SALAD RECIPE - FOOLPROOF LIVING
2021-05-08 Slice chicken into small bite-size cubes, place it in a bowl and set aside. To make the dressing: Place almond butter and honey in a mixing bowl. 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.
From foolproofliving.com


SESAME-CRUSTED CHICKEN SALAD RECIPE | HELLOFRESH
Wipe out bowl. 3. • Heat a large drizzle of oil in a large, heavy-bottomed pan over medium- high heat. Add chicken. (TIP: If any sesame seeds fall off while transferring, carefully sprinkle them on top of the chicken in pan.) Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side.
From hellofresh.com


SHREDDED CHICKEN & CABBAGE SALAD WITH SESAME DRESSING
2022-05-12 Add the garlic, orange juice and sugar and mix well to form a paste. Add the soy sauce, mirin, sake, sesame oil and mayonnaise and stir to combine. Set aside. Allow the chicken to cool to room temperature. Shred or “floss” the chicken breast and place in the bowl with the dressing. Add the cabbage, spring onions and apple and with a spoon ...
From everydaygourmet.tv


CHICKEN SESAME SALAD RECIPE - THERESCIPES.INFO
Honey Sesame Soy Chicken Salad - Hungry Happens trend hungryhappens.net. 4 days agoHeat a large skillet on medium high. Once hot, add the chicken pieces in and cook for about 5-6 minutes per side or until internal temperature reads 165° F. Remove from the pan and transfer to a cutting board to rest for 5 minutes. Slice thin and toss with the rest of your salad ingredients.
From therecipes.info


CHINESE SESAME CHICKEN SALAD WITH SESAME DRESSING - KEY TO MY …
2020-11-19 Salad: 5 cups shredded cabbage (I use a combination of green and purple) 1 ½ cups cooked shredded chicken (about 1 large chicken breast) ¾ cup loosely packed fresh cilantro (chopped) ⅓ cup sliced green onions. ½ cup sliced almonds. ¼ cup matchstick carrots. 1 avocado (peeled, pit removed, and diced)
From keytomylime.com


SESAME CHICKEN SALAD | BETTER HOMES & GARDENS
Step 1. In a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes. Advertisement. Step 2. For dressing, in a screw-top jar combine the orange juice, vinegar, sesame oil, and pepper. Cover and shake well. Step 3. Pour dressing over greens mixture; toss gently to coat.
From bhg.com


HEALTHY CHICKEN SALAD RECIPES | EATINGWELL
Special Diets Diabetes Healthy Meal Plans Healthy Eating Healthy Lifestyle Healthy Cooking Shop News Videos Close Profile Menu Join Now Join Now Account Join Now Profile Email Preferences Favorites Newsletters Manage Your Subscription this link opens...
From days.kaohsiung.tv


SESAME CHICKEN SALAD RECIPE - COOK.ME RECIPES
2020-07-28 This Sesame Chicken Salad serves a generous 6 persons and makes for a perfect option to brunch or lunch. Low in carbs and high in protein and good fats and i love Asian inspired flavors and dishes. Grilled chicken breasts served on top of shredded cabbage, carrot and green onion salad and sprinkled with sesame seeds and peanuts then drizzled with Asian salad …
From cook.me


SESAME CHICKEN SALAD RECIPE | RECIPELAND
Directions. Salad: Combine all ingredients; stir well. Serve at room temperature or slightly chilled. Sesame Dressing: Combine all ingredients in jar; cover tightly and shakevigorously. Makes about ¾ …
From recipeland.com


ASIAN SESAME CHICKEN SALAD RECIPE | LITTLE SPICE JAR
2020-05-16 Cut the squares into small strips. Heat at least 1-2 inches of oil in a skillet or in a deep fryer. When the oil is hot, add the strips and cook them for about a 30-60 seconds or until lightly golden. Remove them from the pan to a plate lined with paper towel. Let the wonton strips cool before topping the salad.
From littlespicejar.com


SESAME-GINGER CHICKEN SALAD RECIPE | EATINGWELL
Quick & Easy Low-Calorie 20-Minute Dinner Recipes; Sesame-Ginger Chicken Salad; Sesame-Ginger Chicken Salad. Rating: Unrated. Be the first to rate & review! Keeping cooked chicken and prepared sesame-ginger dressing on hand means this healthy lunch salad comes together in a snap. Breana Killeen . Source: EatingWell Magazine, March/April 2018 . Save Pin Print …
From eatingwell.com


ASIAN SESAME CHICKEN SALAD - MOMSDISH
2022-01-04 Grill the chicken over charcoal or gas, or pan fry it on high heat in a skillet. Wash and shred the carrots and cabbage and dice the green onions into small pieces. Cut the chicken into thin slices. Toss the cabbage, carrots, and green onions into a large bowl. Assemble the chicken on top, followed by the sesame seeds and peanuts.
From momsdish.com


SESAME CHICKEN ! EASY, FAST AND INCREDIBLY DELICIOUS - VIVA RECIPES
2022-06-11 Sesame chicken ! Easy, fast and incredibly delicious Recipe and ingredients: 0:00 – Intro 0:01 – ~500g Chicken breasts 0:24 – 3 cloves of garlic 0:41 – 2 tablespoons light soy sauce 0:49 – ½ teaspoon salt 0:51 – ½ teaspoon black pepper 0:56 – 1 egg 1:03 – 2 tablespoons corn starch 1:25 – […]
From vivarecipes.com


BEST SESAME CHICKEN SLAW MASON JAR SALAD RECIPE - HOW TO MAKE …
2016-10-21 In a 16-ounce mason jar, layer ingredients in the following order: dressing, cabbage, chicken, carrots, quinoa, and edamame. Screw on lid …
From goodhousekeeping.com


SESAME CHICKEN SALAD (GLUTEN-FREE, PALEO-FRIENDLY) - ONE LOVELY LIFE
2021-04-19 Here’s how you’ll make the dressing and use it for a marinade, step-by-step: First make your sesame dressing. In a bowl or jar, combine rice vinegar, gluten-free tamari (or soy sauce/coconut aminos), olive or avocado oil, and sesame oil. Whisk to combine. (It won’t fully emulsify, but that’s totally ok!)
From onelovelylife.com


SESAME CHICKEN SALAD RECIPE | EAT SMARTER USA
The Sesame Chicken Salad recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


TOASTED SESAME CHICKEN SALAD | TASTES OF LIZZY T
2021-04-06 The chicken should not be hot. In a large bowl, add the chicken, almonds, sesame seeds, poppy seeds and green onions. Set aside. For the dressing, add the sugar, vinegar, salt, pepper and oil to a jar and shake to mix well. Pour the dressing over the chicken mixture and refrigerate until serving.
From tastesoflizzyt.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #lunch     #main-dish     #salads     #side-dishes     #poultry     #canadian     #easy     #no-cook     #beginner-cook     #kid-friendly     #chicken     #dietary     #one-dish-meal     #inexpensive     #british-columbian     #meat     #technique

Related Search