Sesame Chicken Salad
If you've got boneless skinless chicken breasts, mayonnaise and napa or romaine lettuce, shredded, you're most of the way to this chicken: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for grill / broiler and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Egg Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a bowl, whisk together the soy sauce, grated ginger, minced garlic, brown sugar and 1 tablespoon of the sesame oil, then add the chicken breasts and turn to coat; marinate for at least 20 minutes in the refrigerator.
- Heat a lightly oiled grill pan or skillet over medium-high heat and cook the chicken for about 6 to 7 minutes per side, until well browned and the thickest part reaches an internal temperature of 74 C (165 F).
- Transfer the chicken to a board, rest for 5 minutes, then slice or shred into bite-sized pieces.
- Make the dressing by whisking the mayonnaise, rice vinegar, white sugar and the remaining 1 tablespoon of sesame oil until smooth, seasoning with salt and pepper to taste.
- In a large bowl, toss the shredded lettuce, julienned carrot and most of the spring onions with about half of the dressing until evenly coated.
- Pile the salad onto plates or a platter, top with the sliced chicken, and drizzle over the remaining dressing.
- Finish with the toasted sesame seeds and reserved spring onions, then serve immediately while the chicken is still warm.
You'll use: Grill / broiler Β· Frying pan / skillet Β· Pan Β· Whisk Β· Grill pan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Rice Vinegar
- apple cider vinegar Β· white wine vinegar
Tips & common questions
How long does Sesame Chicken Salad take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Sesame Chicken Salad is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chinesechickensalad.jpg by phototram, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.