Sesame Chicken Salad
Crisp, vibrant, and packed with bold flavors, this Sesame Chicken Salad is a perfect fusion of texture and taste. Tender chicken breasts are coated in a crunchy sesame-panko crust and pan-fried to golden perfection, creating a satisfying protein-packed topping for a refreshing vegetable medley of romaine lettuce, red cabbage, carrots, and cucumbers. The salad is brought to life with a tangy soy-sesame dressing, delicately balanced with hints of garlic, ginger, and honey. Ready in just 35 minutes, this recipe is an ideal option for a quick, healthy lunch or light dinner. Whether you’re meal prepping or serving it fresh, this salad is a wholesome dish that combines Asian-inspired flavors with nutritious ingredients for a truly satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cornstarch
- 1 large Egg
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Sesame seeds
- 0.25 cup Vegetable oil
- 4 cups Romaine lettuce
- 1 cup Red cabbage
- 1 large Carrot
- 1 medium Cucumber
- 2 stalks Green onions
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 clove Garlic
- 1 teaspoon Ginger
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Set up a breading station with three bowls: one for cornstarch, one for a beaten egg, and one for panko breadcrumbs mixed with sesame seeds.
Coat each chicken breast in the cornstarch, then dip in the egg, and finally coat with the panko and sesame seed mixture.
Heat vegetable oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side or until golden brown and fully cooked through. Transfer to a cutting board and let rest while preparing the salad.
Thinly slice the romaine lettuce, shred the red cabbage, julienne the carrot, and slice the cucumber into thin rounds. Chop the green onions finely.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to create the dressing.
Slice the cooked chicken into thin strips.
In a large salad bowl, combine the lettuce, cabbage, carrot, cucumber, and green onions. Top with the sliced chicken.
Drizzle the dressing over the salad and toss gently to coat. Serve immediately and enjoy!
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 46.9 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 30.0 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
