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Sesame Chicken Salad


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  • 1/4 cup vegetable oil - (about)
  • 3 tablespoons unseasoned rice vinegar
  • 4 tablespoons minced fresh ginger
  • 1 tablespoon Dijon mustard
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup Dijon mustard
  • 1/3 cup pure maple syrup
  • 1 1/3 pounds chicken tenders
  • 2/3 cup sesame seeds (preferably a mixture of black and white)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons vegetable oil - (about)
  • SALAD:
  • 1 bag mixed greens - (5 oz)
  • 1/2 English hothouse cucumber unpeeled, and sliced thinly into rounds
  • 2 large tomatoes each cut 8 wedges


Servings 4


Step 1

For Dressing: Whisk all ingredients in bowl. Season with salt and pepper.

For Chicken: Whisk mustard and syrup in bowl to blend. Add chicken and marinate 1 hour.

Spread sesame seeds on plate. Remove chicken from marinade; shake off excess. Coat chicken on both sides with sesame seeds. Sprinkle with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until just cooked through, about 2 minutes per side. Transfer chicken to plate. Add more oil to skillet as needed for each batch.

For Salad: Mix greens, cucumber, and tomatoes in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates. Top with chicken; drizzle with any remaining dressing and serve.

This recipe yields 4 servings.

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