Sesame Chicken Salad (Printable)
Sesame-glazed chicken over mixed greens with crisp veg and tangy sesame dressing—ready in 35 minutes.
# Ingredient List:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tbsp soy sauce
03 - 1 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey
06 - Salt and black pepper, to taste
07 - 1 tbsp sesame seeds
→ Salad
08 - 5 cups mixed greens (romaine, spinach, arugula)
09 - 1 large carrot, julienned
10 - 1 red bell pepper, thinly sliced
11 - 1 cucumber, thinly sliced
12 - 3 green onions, sliced
13 - 1/3 cup shelled edamame (optional)
→ Sesame Dressing
14 - 2 tbsp toasted sesame oil
15 - 3 tbsp rice vinegar
16 - 1 tbsp soy sauce
17 - 1 tbsp honey or maple syrup
18 - 2 tsp smooth peanut butter (or tahini for nut-free)
19 - 1 small garlic clove, grated
20 - 1 tsp fresh ginger, grated
# Directions:
01 - Combine soy sauce, toasted sesame oil, rice vinegar, honey, and a pinch of salt and pepper in a shallow dish. Add the chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature or refrigerate up to 2 hours for deeper flavor.
02 - Heat a grill pan or skillet over medium heat. Remove chicken from the marinade, allowing excess to drip off. Sear the chicken for 5–7 minutes per side until golden and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - In a dry skillet over medium-low heat, toast the sesame seeds for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately to prevent burning and set aside.
04 - In a small mixing bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce, honey or maple syrup, peanut butter (or tahini), grated garlic, and grated ginger until smooth and emulsified. Taste and adjust seasoning as desired.
05 - Spread the mixed greens across a large serving platter or individual plates. Arrange the julienned carrot, sliced red bell pepper, cucumber, green onions, and edamame over the greens in sections for an appealing presentation.
06 - Lay the sliced chicken over the assembled salad. Drizzle generously with the sesame dressing and sprinkle with the toasted sesame seeds. Serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The sesame dressing is the kind of thing you will want to put on everything from grain bowls to steamed broccoli.
- It comes together in about half an hour with zero fancy techniques, making it perfect for weeknights when you are tired but still want something that feels intentional.
- Leftovers hold up surprisingly well in the fridge, so you can pack it for lunch the next day without everything turning soggy.
02 -
- Do not skip resting the chicken because slicing it immediately causes all the juices to run out and you end up with dry, stringy pieces.
- If your peanut butter is stiff and cold, microwave it for ten seconds before whisking it into the dressing or it will clump and never fully incorporate.
03 -
- Pat the chicken completely dry before marinating because excess moisture creates steam instead of that beautiful golden sear you are after.
- Double the dressing recipe and store the extra in a jar in the fridge because you will absolutely want it again later in the week.