Sesame Chicken Salad

This sesame chicken salad is a lunchtime dream. The juicy, sesame-crusted chicken is perfect with the crunchy chicken and punchy dressing.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Chicken breasts. 
• Sesame seeds.
• Oil. Canola, vegetable, etc.
• Cabbage.
• Carrots.
• Radish.
• Flaked almonds.
• Spring onion/Scallion.
• Coriander/Cilantro.
• Lemon juice. 
• Honey.
• Soy sauce. 
• Salt and pepper.

How to make sesame chicken salad

1. Cook the chicken: Halve chicken breasts horizontally, so you are left with thin cutlets. Drizzle with olive oil. Place sesame seeds onto a plate then press the chicken into the sesame seeds, making sure the chicken is covered. Season generously with salt. 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.
2. Make the dressing: Whisk together oil, lemon juice, honey, soy sauce, salt, pepper and sesame seeds and set aside.
3. Make the salad: Shred the cabbage, julienne (or grate) the carrots and thinly slice the spring onions and radishes. Combine in a large bowl with the almonds and coriander/cilantro. Pour over half of the dressing and toss well.
4. Serve: Slice the chicken and serve on the cabbage salad with the remaining dressing.

Can I make this ahead?

Yes, absolutely. The chicken can be cooked, cooled and kept in an airtight container in the fridge for up to 2 days. The dressing can be kept in a jar in the fridge for up to 2 weeks. The salad can be prepped the day ahead but remember to only add the dressing right before serving as the vegetables will wilt once dressed.

Easy chicken salad recipes

1. Easy Coronation Chicken Salad
2. Greek chicken salad
3. Chicken quinoa salad with peas and feta