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–+ servings

Asian Chicken Sesame Salad with Carrots and Cucumbers

Gentle Tummy
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Ingredients
  

  • 4 cups green leafy lettuce
  • 1 english cucumber
  • 2 carrots
  • 3 stalks green onions
  • 1/2 teaspoon sesame seeds

Sesame Dressing:

  • 3 tablespoons toasted sesame seeds
  • 1/4 cup mayo
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • dash pepper
  • 1/2 teaspoon ginger

Chicken:

  • 2 boneless skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon coarse sea salt
  • dash pepper
  • 3 tablespoons light olive oil

Honey Ginger Chicken Sauce:

  • 2 tablespoons butter
  • 4 garlic cloves
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger
  • 3 tablespoons water
  • 1 teaspoon cornstarch

Instructions
 

Honey Ginger Chicken:

  • In a small bowl, add 3 tablespoons honey, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon ginger. In a small bowl add 2 tablespoons of water and 1 teaspoon cornstarch. Stir until cornstarch is dissolved and pour in with the rest of the sauce ingredients.
  • Pat the boneless, skinless chicken breasts dry with paper towels. Pound them to an even .5" thickness. Season both sides with garlic powder, coarse sea salt, and a dash of pepper to taste.
    In a large skillet, frying pan, or large wok, heat 3 tablespoons of light olive oil over medium-high heat. I love using my Hexclad Hybrid pan.
  • Place the seasoned chicken breasts in the skillet. Sear for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside on a plate to allow it to rest.
  • In the same chicken skillet, reduce the heat to medium. Add 2 tablespoons of butter and allow it to melt. Stir in the minced garlic and cook for about 2 minutes until fragrant. Pour the sauce into the skillet and stir continuously until the sauce thickens about 2-3 minutes.
  • Cut the rested chicken into strips or chunks and return to the skillet. Spoon the sauce over the chicken, ensuring each piece is well coated. Let it simmer in the sauce for an additional 2 minutes to absorb the flavors.

Toasted Sesame Dressing:

  • Grind 3 tablespoons of toasted sesame seeds in the chopper cup of an immersion blender or food processor. You can also smash them in a bowl and mortar or spread them in a plastic bag, lay it flat on the counter, and roll it with a rolling pin.
  • In a small bowl, or the chopper cup with an immersion blender or food processor, add 1/4 cup mayo, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon ginger, 1/4 teaspoon salt, and a dash pepper and mix until well blended.
  • Slice the cucumber and shred the carrots into long ribbons. Combine them in a large bowl.

Video

Notes

Chicken Thickness Matters: Pounding the chicken to an even thickness before cooking ensures they cook evenly, prevents the outside from burning while the inside remains undercooked, and makes them extra tender and juicy.
Make It Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce while it’s simmering.
Roasting Sesame Seeds: You can use plain sesame seeds and dry roast them in a frying pan over medium heat until lightly brown. Do not add any butter or oil. Roasting the seeds first will give them the best flavor.
Carrot Shapes: You can thinly slice the carrots into medallions with a mandoline slicer or thin matchstick carrots or shred them with a cheese grater instead of peeling ribbons. The thinner they're sliced, the more they will absorb the flavor in the dressing.
Adjusting Sweetness: If you prefer a less sweet dressing, reduce the honey or substitute with a mild sweetener like maple syrup or a low-glycemic option such as monk fruit.
Make Ahead: This salad is perfect for meal prep! The vegetables can be sliced and stored in an airtight container in the refrigerator for up to 3 days. Store the dressing separately and toss just before serving to keep the salad crisp.
Did you make this recipe?Please let me know in the comments below how it turned out :)