Sesame Chicken Salad Recipe

Introduction

This sesame chicken salad is a fresh and vibrant dish perfect for a light lunch or dinner. Combining tender poached chicken with crisp vegetables and a tangy, flavorful dressing, it’s both healthy and satisfying.

Ingredients

• 2 skinless chicken breasts
• 85g frozen soya beans
• 1 large carrot, finely cut into thin matchsticks
• 4 spring onions, finely sliced
• 140g cherry tomatoes, halved
• Small bunch coriander, chopped
• Small handful Thai or ordinary basil leaves, chopped if large
• 85g herb or baby salad leaves
• 1 tsp toasted sesame seeds
• Grated zest and juice of 1 small lime
• 1 tsp fish sauce
• 1 tsp sesame oil
• 2 tsp sweet chilli sauce

Instructions

1. Step 1: Place the chicken breasts in a pan and cover with cold water. Put the soya beans into a steamer to cook above the simmering chicken.
2. Step 2: Bring the water to a gentle simmer and cook the chicken for 8 minutes, allowing the beans to steam above it during this time.
3. Step 3: While the chicken cooks, in a large bowl, combine the lime zest and juice, fish sauce, sesame oil, and sweet chilli sauce to make the dressing.
4. Step 4: Once the chicken is cooked, slice it thinly and add it to the dressing along with the steamed soya beans, carrot, spring onions, cherry tomatoes, coriander, and basil. Toss everything well to combine.
5. Step 5: Arrange the salad leaves on a serving plate, pile the dressed chicken and vegetables on top, and sprinkle with toasted sesame seeds before serving.

Tips & Variations

• For extra crunch, add crushed roasted peanuts or cashews on top before serving.
• Swap the soya beans for edamame or green peas if preferred.
• If you like it spicier, stir in a dash of chili flakes or more sweet chilli sauce to the dressing.
• Use lime juice and zest fresh for the best citrus flavor; bottled lime juice won’t provide the same brightness.

Storage

Store any leftover salad separately from the dressing in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently before adding back to the fresh vegetables and dressing to keep the salad crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this salad?

Yes, leftover cooked chicken works well. Just slice it thinly and toss it with the other ingredients and dressing for a quick meal.

What can I substitute for fish sauce if I’m vegetarian or allergic?

You can replace fish sauce with soy sauce or tamari, but reduce the amount to avoid overpowering the salad. A splash of miso paste mixed into the dressing can also add umami flavor.

Sesame Chicken Salad Recipe

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★★★★★

4.9 from 95 reviews

• Author: Ethan
• Total Time: 18 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy Sesame Chicken Salad featuring tender poached chicken breasts, fresh vegetables, and an aromatic dressing with lime, fish sauce, and sesame oil, finished with toasted sesame seeds for a delightful crunch.

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Ingredients

Scale 1x2x3x

Chicken and Beans

• 2 skinless chicken breasts
• 85g frozen soya beans

Vegetables and Herbs

• 1 large carrot, finely cut into thin matchsticks
• 4 spring onions, finely sliced
• 140g cherry tomatoes, halved
• small bunch coriander, chopped
• small handful Thai or ordinary basil leaves, chopped if large
• 85g herb or baby salad leaves

Dressing and Garnish

• 1 tsp toasted sesame seeds
• grated zest and juice of 1 small lime
• 1 tsp fish sauce
• 1 tsp sesame oil
• 2 tsp sweet chilli sauce

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Instructions

1. Poach Chicken and Cook Beans: Place the chicken breasts in a pan and cover with cold water. Place the frozen soya beans in a steamer set above the pan. Bring the water to a gentle simmer and cook the chicken for 8 minutes while steaming the beans.
2. Prepare the Dressing: In a large bowl, combine the lime zest and juice, fish sauce, sesame oil, and sweet chilli sauce. Whisk to mix thoroughly, creating a tangy and flavorful dressing.
3. Slice Chicken and Assemble Salad: Once the chicken is cooked through, remove it from the pan and slice into thin pieces. Toss the sliced chicken and steamed soya beans into the dressing along with the finely cut carrot, sliced spring onions, halved cherry tomatoes, chopped coriander, and chopped basil. Mix well to evenly coat all ingredients with the dressing.
4. Serve on Salad Leaves and Garnish: Arrange the herb or baby salad leaves on a serving plate or bowl. Pile the dressed chicken and vegetable mixture onto the salad leaves and sprinkle with toasted sesame seeds for added texture and flavor.

Notes

• Poaching the chicken ensures it stays tender and juicy without added fat.
• Using a steamer for the soya beans keeps them crisp and vibrant.
• The dressing is well balanced with acidity from lime, umami from fish sauce, nuttiness from sesame oil, and a hint of sweetness from sweet chilli sauce.
• For a spicier kick, increase the amount of sweet chilli sauce or add fresh chopped chili to the dressing.
• This salad can be served warm or chilled, making it versatile for different seasons.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Asian Fusion

Keywords: sesame chicken salad, poached chicken salad, Asian chicken salad, healthy chicken salad, fresh vegetable salad