This simple, delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on mixed spring greens, topped with homemade ginger salad dressing!
Wow… this sesame chicken salad with homemade ginger dressing tastes AMAZING! I found the original recipe in one of my OLD Weight Watchers cookbooks, while looking through it a couple weeks ago, and KNEW I wanted to try it!
This salad was a huge hit with my husband and I when we first tried it! Talk about quick and easy meals… this one has it all! The entirely EASY sesame chicken salad (and ginger dressing) was prepared in under 30 minutes, had GREAT flavor, and filled us up!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Ginger Dressing For The Sesame Chicken Salad
The yummy ginger salad dressing for this salad is incredibly simple to make, in only a few minutes! Place the soy sauce, rice vinegar, honey, minced ginger, mustard powder, sesame oil and crushed red pepper into a small saucepan, and whisk to blend.
Bring the ginger salad dressing ingredients just to a boil, on medium heat. Once it begins to boil, remove the pan from the heat. Set the pan aside, until you’re ready to serve the sesame chicken salad. See how easy that was?
Prepare The Chicken Breasts For Sesame Chicken Salad
Place the sesame seeds, salt and pepper onto a large piece of wax paper. Mix them with your fingers, to blend the ingredients. Spread them out on the wax paper.
Lightly coat the chicken breasts on both sides with the sesame seed mixture, one at a time. Set chicken aside once coated. Repeat, until all chicken breasts are covered. NOTE: I found that I needed to use more sesame seeds to cover all 4 chicken breasts. Just mix up another quick batch, if you find you will need more topping.
Cook The Sesame Chicken
Heat the vegetable oil in a large, non-stick skillet on medium heat. Once the oil is hot (but not smoking), add the chicken breasts. Once the chicken hits the pan, do not disturb while it cooks.
Cook the sesame chicken for about 4-6 minutes, then carefully turn over and cook the other side 4-6 minutes. The chicken should be cooked through, and the outside should be golden brown, when done. Once the chicken is done, place the pieces onto a cutting board, and let the chicken “rest” for 3-5 minutes. Slice each chicken breast into diagonal slices (about 4-6 slices per breast).
Serve The Sesame Chicken Salad With Ginger Dressing
Arrange cold, mixed salad greens on individual serving plates or in bowls. Use a spatula and transfer each sliced chicken breast onto the top of each salad. Be sure to keep the chicken slices for each breast all together! Lightly sprinkle sliced green onions over the top of each piece of sesame chicken.
Drizzle the ginger salad dressing over each sesame chicken salad, and that’s it! You are ready to serve this delicious dish! Serve immediately. Seriously – Grab a fork, and DIG IN! I really think you will LOVE this delicious meal! There is a lot of flavor, the chicken is tender, and this sesame chicken salad is quite satisfying!
My husband and I enjoyed this dinner, AND we liked it so much we had another sesame chicken salad (with the leftover chicken and dressing) the next night for dinner, too! That means it REALLY was good!
Hope you will try this delicious main course salad… it is truly easy and delicious! Have a GREAT day, and please come back again soon for more yummy recipes!
Looking For More MAIN COURSE SALAD Recipes?
You can find all my recipes in the Recipe Index, located at the top of the page. A few favorite main course salad recipes include:
- Chicken Club Pasta Salad
- Chopped Greek Chicken Salad
- Southwest Steak Salad with Avocado & Cilantro Dressing
- Grilled Ham Salad with Peaches and Goat Cheese
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Original Recipe source: One of my cookbooks titled “Weight Watchers – Great Cooking Every Day”, published 2001, by Weight Watchers International, Inc., page 45
Delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped with a ginger salad dressing!
- 2 Tablespoons reduced sodium soy sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons fresh ginger peeled, minced
- 1 Tablespoon honey
- 1 teaspoon dry mustard powder
- 1 teaspoon Asian sesame oil (dark)
- 1/4 teaspoon crushed red pepper
- 3 Tablespoons sesame seeds (white) , or more, as needed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 chicken breast halves (1/4 lb. each) boneless, skinless
- 1 Tablespoon vegetable oil
- 6 cups spring greens mix (or romaine) , rinsed, shredded
- 1/4 cup sliced green onions , optional (for garnish)
Place soy sauce, rice vinegar, honey, minced ginger, mustard powder, sesame oil and crushed red pepper in a small saucepan, and whisk, to blend. Bring to a boil, on medium heat. Once it begins to boil, remove pan from heat. Set aside.
Place sesame seeds, salt and pepper onto a piece of wax paper. Mix with your fingers, to blend. Spread them out on the wax paper. Lightly coat chicken on both sides with the mixture. Repeat process until all chicken breasts are covered. NOTE: I found that I needed to use more sesame seeds to cover all 4 chicken breasts. Just mix up another quick batch, if you find you need more.
Heat vegetable oil in a large, non-stick skillet on medium heat. Once oil is hot (but not smoking), add the chicken. Once the chicken hits the pan, do not disturb while it cooks. Cook chicken for 4-6 minutes, then carefully turn over and cook the other side 4-6 minutes. The chicken should be cooked through, and the outside should be golden brown, when done. Once done, place chicken on a cutting board, and let it "rest" for a couple minutes. Slice each chicken breast into diagonal slices (about 4-6 slices per breast).
To Serve: Arrange mixed salad greens on individual plates or in bowls. Use a spatula and transfer each sliced chicken breast onto the top of each salad, keeping the slices for each breast together! Sprinkle sliced green onions over chicken. Drizzle ginger dressing over each salad, and serve immediately. Enjoy!
Here’s one more to pin on your Pinterest boards!