Photo: Sesame Chicken Salad Recipe
Ingredients
- 3/4 cup pure maple syrup, eyeball the amount
- 1/3 cup dark soy, Tamari, eyeball the amount
- 1/2 cup sweet hot mustard, eyeball the amount
- 1/2 cup sesame seeds, a mix of black and white or all white
- 1/4 cup vegetable oil, 3 or 4 turns of the pan, total
- 1 1/3 pounds chicken breast tenders
- Salt and pepper
Dressing:
- 1 1/2 inches fresh ginger root, grated or minced
- 3 tablespoons rice vinegar, 3 generous splashes
- 1/4 cup Chinese duck sauce or, apricot all fruit spread
- 1/4 cup vegetable oil, eyeball the amount
Salad:
- 5 to 6 ounces mixed baby greens, 1 bag
- 1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
- 1 /2 cup shredded carrots, a couple of handfuls
- 4 scallions, thinly sliced on an angle
- 1/4 pound snow peas, sliced on an angle
- Fried Chinese noodles for garnish, perhaps leftover from take out, optional
Directions
Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.
Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time!
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By huong18
Las Vegas, NV
on May 28, 2011
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This was tasty but i had to throw the first batch of chicken away because it burned so easily. You should lower the heat to medium only and really coat the pan with oil. The maple syrup and sesame seeds cause the chicken to burn too quickly on the outside without cooking on the inside. I think just sprinkling the chicken with sesame seeds is enough; coating it is just too much. The dressing was very delicious.
By kejonas101
Livermore, CA
on April 06, 2010
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I was looking for healthy meal ideas and for the most part Rachael has yet to let me down. My husband's reaction was priceless when he first tried this and put it among one of his favorites up with ancho chicken soft tacos which is quite something. I have 18mth old twins and rather than serving them salad as it can be a challenge still with the leafy greens I made some rice and used the dressing on there along with some chicken, lets just say there wasn't a lot left. Thank you.
By WDWBethD
Meredith, NH
on June 26, 2008
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I love having main course salads (especially since I am trying to lose my baby weight!. This is one of my favorites. I love the flavor of the chicken and the dressing. This is also a recipe I use when I am having people over for a light summer meal.
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