Asian Sesame Chicken Salad
Crispy chicken over fresh greens with a rich sesame-ginger dressing. Topped with crunchy wonton strips and cashews for the perfect balance of flavors and textures.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 2 pieces (about 12 oz) boneless, skinless chicken breasts
- 4 cups mixed greens or romaine lettuce
- 1 cup shredded carrots
- 1 piece sliced red bell pepper
- 3 stalks sliced green onions
- ½ cup roasted cashews
- ½ cup crispy wonton strips
- 2 tablespoons sesame seeds
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 teaspoon honey
- ½ tablespoon lime juice
Instructions
- 1
Season chicken breasts with salt and pepper on both sides.
- 2
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, ginger, garlic, honey, and lime juice. Set dressing aside.
- 3
Heat olive oil in a 12-inch skillet over medium-high heat.
- 4
Cook chicken for 6–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
- 5
Toss mixed greens, carrots, bell pepper, and green onions in a large bowl with half the dressing.
- 6
Divide salad between two plates and top with sliced chicken, cashews, wonton strips, and sesame seeds.
- 7
Drizzle remaining dressing over each salad and serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small mixing bowl
- whisk
- large salad bowl
- meat thermometer
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