Sesame Lime Chicken Salad Recipes

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.

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.

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.