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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

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.

Step 3

Coat each chicken breast in the cornstarch, then dip in the egg, and finally coat with the panko and sesame seed mixture.

Step 4

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.

Step 5

Thinly slice the romaine lettuce, shred the red cabbage, julienne the carrot, and slice the cucumber into thin rounds. Chop the green onions finely.

Step 6

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to create the dressing.

Step 7

Slice the cooked chicken into thin strips.

Step 8

In a large salad bowl, combine the lettuce, cabbage, carrot, cucumber, and green onions. Top with the sliced chicken.

Step 9

Drizzle the dressing over the salad and toss gently to coat. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1049.1g)

Amount per serving	% Daily Value*
Calories	1482.1

Total Fat 94.3g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 46.9g
Cholesterol 425.9mg	0%
Sodium 4703.1mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 11.3g	0%
Total Sugars 30.0g
Protein 89.4g	0%

Vitamin D 53.8IU	0%
Calcium 262.9mg	0%
Iron 8.3mg	0%
Potassium 2004.6mg	0%

*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.

Source of Calories

Fat: 55.0%

Protein: 23.2%

Carbs: 21.8%