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!
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.
ASIAN SESAME CHICKEN SALAD
When my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don't mind since it travels well, is super easy to make, and absolutely delicious. -Stacy Reed, Gresham, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with 1/4 cup dressing; toss to combine. Serve with remaining dressing.
Nutrition Facts : Calories 345 calories, Fat 18g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 519mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 20g protein.
SESAME-MISO CHICKEN SALAD
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
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
EASY SESAME CHICKEN SALAD
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
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
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
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
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
SESAME CHICKEN SLAW SALAD
I tasted many types of Asian chicken salad in California. When I moved back to Georgia, I wanted more. Here's a gingery-sweet recipe using wonton strips. -Michelle Mulrain, Evans, Georgia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Divide all ingredients except salad dressing among six bowls. Serve with dressing.
Nutrition Facts : Calories 309 calories, Fat 13g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
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.
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SESAME CHICKEN SALAD - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (18)Estimated Reading Time 5 minsServings 4-6Total Time 20 mins
- 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
ASIAN SESAME CHICKEN SALAD RECIPE | LITTLE SPICE JAR
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4.9/5 (45)Total Time 15 minsCategory SaladCalories 560 per serving
- FOR THE DRESSING: Place the rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil, add the sugar and garlic cloves and let the sugar dissolves, about 1 minute. Remove the rice vinegar mixture from the stove and discard the garlic cloves. Place the rice vinegar mixture in a mason jar and add the sesame oil, canola oil, soy sauce and toasted sesame seeds. Allow the dressing to come to room temperature, about 10-15 minutes. Screw on the lid and give it a good shake until the dressing mixes together. Please note, homemade salad dressing will separate as it sits, just give it a good shake before pouring onto the salad.
- ASSEMBLE THE SALAD: In a large bowl, combine all the ingredients for the salad and top with the sesame vinaigrette. Serve immediately.
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Servings 6Estimated Reading Time 5 minsCategory Main Dish, Poultry, SaladTotal Time 30 mins
- 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.
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