Yo, I’ve found a recipe that’s become my obsession. This fresh sesame chicken salad blends tender chicken, crunchy veggies, and a spicy-sweet sesame ginger dressing that pops. The flavors are bold yet balanced, and it’s easily customizable, making it perfect for busy days when I crave a quick, healthy meal.

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I recently tried making an Incredible Sesame Chicken Salad that turned out to be a total game changer for quick and healthy meals. I started with 1 lb boneless, skinless chicken breasts cut into bite-sized pieces; seasoned them with salt, pepper and a bit of sesame oil before browning them in a pan.

The dish really shined when I mixed in 2 cloves of minced garlic and 1 tbsp grated ginger, then deglazed the pan with 1/4 cup soy sauce, 2 tbsp rice vinegar and 2 tbsp honey to make a tasty, low calorie dressing. I tossed in 6 cups of shredded cabbage (a mix of green & red works great), 1 cup shredded carrots, a sliced red bell pepper, and 1 cup snow peas for added crunch plus some 1/2 cup chopped scallions and 1/4 cup toasted sesame seeds for texture.

It’s a high-protein, nutrient-packed meal that fits perfectly into my healthy meal prep plan for busy weeks.

Why I Like this Recipe

I really love this recipe for a few reasons. First, the marinade is just amazing. The way the garlic, ginger, soy sauce, rice vinegar, and honey mix together makes the chicken super flavorful and juicy. I always get excited watching the chicken sizzle in the pan.

Another thing is how crunchy and fresh the veggies are. The shredded cabbage, carrots, red bell pepper, and snow peas add an awesome texture that makes every bite interesting. Sometimes I even feel like i’m eating a garden salad with a kick!

I also like that it’s really fast and easy to make. I don’t have to be a gourmet chef to whip this up and it always turns out great whether i serve it warm or cold. It makes meal prep so much simpler on busy weeknights.

Lastly, the toasted sesame seeds give it that perfect nutty finish that ties all the flavors together. Every bite has a bit of crunch and a hint of extra flavor that makes me want to come back for more.

Ingredients

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Chicken: Provides protein and low fat, giving solid texture and hearty flavor.
Sesame oil: Adds a nutty taste, vibrant aroma and healthy fats to the dish.
Garlic and ginger: Infuse a spicy, aromatic zing with natural antiinflammatory benefits.
Soy sauce, rice vinegar, honey: Blend salty, tangy and sweet notes perfectly.
Vegetables: Cabbage, carrots, bell pepper and snow peas supply fiber, vitamins and crunch.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp sesame oil (divided, some for chicken and a little extra for dressing)

Salt and pepper to taste

2 cloves garlic, minced

1 tbsp fresh grated ginger

1/4 cup soy sauce

2 tbsp rice vinegar

2 tbsp honey

6 cups shredded cabbage (a mix of green and red works great)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup snow peas, cut diagonally

1/2 cup chopped scallions

1/4 cup toasted sesame seeds

How to Make this

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1. Cut the chicken into bite-sized pieces and season them with salt and pepper.

2. In a small bowl, mix 1 tbsp sesame oil, minced garlic, grated ginger, soy sauce, rice vinegar, and honey to make your marinade.

3. Toss the chicken in the marinade and let it sit for about 10 minutes while you preheat your pan.

4. Heat the remaining sesame oil in a large skillet over medium-high heat and add the chicken. Cook until the chicken is golden and cooked through, about 5-7 minutes.

5. While the chicken is cooking, prep your veggies by shredding the cabbage, slicing the red bell pepper thinly, cutting the snow peas diagonally, and chopping the scallions.

6. In a large bowl, combine the shredded cabbage, carrots, red bell pepper, snow peas, and scallions.

7. Once the chicken is done, remove it from the heat and let it cool for a couple minutes before adding it to the veggies.

8. Drizzle any extra marinade left over with a little extra sesame oil if desired, then gently toss everything together to mix well.

9. Sprinkle the toasted sesame seeds over the salad and give it another light toss.

10. Serve immediately for a fresh, crunchy salad, or chill it in the fridge for a refreshing lunch or dinner. Enjoy!

Equipment Needed

1. Cutting board – needed to cut the chicken and chop all your veggies
2. Chef’s knife – for slicing the chicken, shredding cabbage, and dicing the bell pepper and scallions
3. Grater – to grate that fresh ginger
4. Small mixing bowl – for mixing together your marinade ingredients
5. Measuring spoons – to get the right amounts of sesame oil, soy sauce, rice vinegar, and honey
6. Large skillet – to cook the chicken until its golden brown
7. Spatula or tongs – to stir and flip the chicken in the skillet
8. Large mixing bowl – to combine all the prepped veggies and later mix in the chicken with the extra marinade

FAQ

Q: How long does it take to cook the chicken? A: It usually takes around 10 to 15 minutes in a skillet over medium heat until it's fully cooked and slightly browned.

Q: Can I switch up the oil? A: Yes, you can use other oils like olive oil but keep in mind it might slightly change the flavor of the salad.

Q: Can this salad be made ahead of time? A: You definitely can, but its best to add the dressing and toasted sesame seeds right before serving to keep it fresh and crisp.

Q: Is it gluten free? A: Not completely because of the soy sauce. If you need a gluten free version, swap it with tamari sauce.

Q: How do I toast sesame seeds? A: Just heat them in a dry pan over low-medium heat and stir constantly until they start to turn golden brown, usually 2 to 3 minutes.

Incredible Sesame Chicken Salad Recipe Substitutions and Variations

Instead of chicken breasts, try using firm tofu or shrimp if you want a different protein twist.
If you’re out of sesame oil, you can use peanut oil or even a light olive oil; note that the flavor will be a bit different.
If regular soy sauce is too salty or you’re watching gluten, tamari or coconut aminos work really well.
Swap honey with maple syrup or agave nectar for a vegan-friendly version that still gives you a nice sweetness.

Pro Tips

1. When cooking the chicken, make sure you dont crowd the pan too much. If you do, the meat will steam rather than get that nice, crispy sear so try cooking in batches.
2. If you can, let the chicken sit in the marinade a bit longer than the 10 minutes suggested. More time in the marinade means more flavor especially if your chicken pieces are a bit thicker.
3. Feel free to toss in a pinch of red pepper flakes into the marinade if you like a little heat. Just be careful cause a tiny bit really packs a punch!
4. After tossing everything together, adding a little extra toasted sesame seeds will boost the crunch. You could even mix in some chopped peanuts or cashews for an extra twist.