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Crunchy Asian Sesame Chicken Salad

A delightful mix of succulent marinated chicken, crisp veggies, and zesty dressing, this dish is quick, fresh, and incredibly delicious—perfect for busy nights!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts
  • 1/4 cup soy sauce can substitute with tamari for gluten-free option
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
For the Salad
  • 4 cups mixed greens (e.g., crisp lettuce and sharp radicchio)
  • 1 cup shredded carrots
  • 1 piece bell pepper, thinly sliced (any color)
  • 1 cup chopped cucumber
  • 1/2 cup roasted chopped peanuts
  • 1/4 cup sesame seeds
  • 2 pieces green onions, sliced
  • Salt and pepper to taste
For the Dressing
  • 1/4 cup more soy sauce
  • 2 tablespoons more sesame oil
  • 1 tablespoon more honey

Method
 

Marinate the Chicken
  1. In a bowl, whisk together your soy sauce, sesame oil, honey, and a sprinkle of salt and pepper. Add the chicken breasts and let them soak up that scrumptious goodness for at least 30 minutes.
  2. If you’re pinched for time, even 15 minutes will do!
Cook the Chicken
  1. Heat a skillet over medium heat and add a drizzle of oil.
  2. Cook the chicken for about 6-7 minutes per side, or until golden and cooked through.
  3. Remove from the skillet and let it rest.
Prep the Veggies
  1. Chop and slice your veggies and toss mixed greens, shredded carrots, bell pepper, and cucumber into a large bowl.
Slice the Chicken
  1. Once cooled, slice the chicken into strips and place it atop your mountain of greens.
Make the Dressing
  1. In a small bowl, mix together more soy sauce, sesame oil, and honey. Drizzle it over your salad masterpiece.
Top it Off
  1. Sprinkle chopped peanuts, sesame seeds, and sliced green onions atop your creation.
Toss and Serve
  1. Gently toss everything together, making sure each bite is packed with deliciousness.

Notes

For a spicy kick, add a dash of chili flakes to your dressing. For a vegetarian option, substitute grilled tofu or chickpeas. Make a double batch on the weekend for meal prep—just keep the dressing separate until you’re ready to serve.