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
- 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.
- 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 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.
- 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
Servings: 4
Calories: 305kcal
Ingredients
- 4 chicken breasts
- 2 tbsp oil
- 4 tbsp sesame seeds
- salt to taste
For the salad
- 4 cups cabbage shredded
- 2 carrots julienned
- 6 radishes thinly slices
- 1 cup flaked almonds
- 1 cup spring onion thinly sliced
- 1 cup coriander/cilantro
For the dressing
- 2 tbsp oil
- 2 tbsp lemon juice
- 2 tsp honey
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- salt and pepper to taste
Instructions
- 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.
- Whisk together oil, lemon juice, honey, soy sauce, salt, pepper and sesame seeds and set aside.
- 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.
- Slice the chicken and serve on the cabbage salad with the remaining dressing.
Nutrition
Calories: 305kcal | Carbohydrates: 15g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 439mg | Potassium: 839mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5722IU | Vitamin C: 39mg | Calcium: 146mg | Iron: 3mg
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