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Sesame Chicken Salad
Sesame Chicken Salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
510 minutes
Tender sesame chicken meets crunchy napa cabbage in a zesty ginger-soy salad, ideal for any meal.
Ingredients:
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 0.25 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon minced fresh garlic
  • 0.5 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon white sugar
  • 1 tablespoon sesame seeds
  • 1 medium head napa cabbage, thinly sliced
  • 0.25 medium head green cabbage, thinly sliced
  • 1 medium carrot, shredded
  • 0.5 cup crispy fried rice noodles
Instructions:
  • In a large glass or ceramic bowl, combine chicken with a marinade made by whisking together soy sauce, brown sugar, garlic, and ginger. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
  • Get the grill ready by preheating it to medium heat and lightly oiling the grate.
  • Mix together mayonnaise, sesame oil, sugar, and ginger in a small bowl to create a flavorful dressing. Chill in the refrigerator as you prepare the chicken.
  • Take the chicken out of the marinade and gently shake off any extra marinade. Dispose of the rest of the marinade.
  • Grill chicken until fully cooked through and juices run clear, about 10 minutes. Use an instant-read thermometer to ensure internal temperature reaches at least 165 degrees F (74 degrees C). Let chicken cool slightly before chopping.
  • Toast sesame seeds in a dry pan over medium-high heat, shaking occasionally, until fragrant, for about 3 to 5 minutes. Transfer to a bowl to cool quickly to avoid burning.
  • Combine napa cabbage, green cabbage, carrot, chicken, and toasted sesame seeds in a large bowl. Mix well and then add the dressing. Serve the salad on plates and garnish with crispy fried noodles.

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