Sesame Chicken Salad For One Food

SESAME CHICKEN SALAD

Steps:

• To make the dressing: Put olive oil, soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste (I usually add more vinegar and brown sugar but tastes may vary.) (Note: Can make the dressing in advance to allow flavors to develop.)Salt and pepper both sides of the chicken and heat olive oil in a skillet or on a grill pan. Cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes. Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat. Allow to sit for a few minutes, then sprinkle both colors of sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you prefer a thicker coating.To assemble the salad, place the salad greens, sliced onion, and the halved tomatoes in a large bowl. Pour on half the remaining dressing, reserving the rest if you'd like more later. Toss to coat. Arrange chicken, mandarin oranges all over the greens. Serve immediately.Note: Wait until just before serving to toss the salad!

SESAME CHICKEN SALAD

Steps:

• Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.
• Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
• Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
• Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time!

SESAME CHICKEN SALAD

Steps:

• Halve chicken breasts horizontally, so you are left with thin cutlets. Drizzle with olive oil.
• Place sesame seeds onto a plate then press the chicken into the sesame seeds, making sure the chicken is covered. Season generously with salt.
• Cook the chicken in a splash of oil in a hot pan until golden brown on both sides and cooked through (2-3 minutes per side). Remove from the pan and set aside.
• Whisk together oil, lemon juice, honey, soy sauce, salt, pepper and sesame seeds and set aside.
• Shred the cabbage, julienne (or grate) the carrots and thinly slice the spring onions and radishes.
• Combine in a large bowl with the almonds and coriander/cilantro. Pour over half of the dressing and toss well.
• Slice the chicken and serve on the cabbage salad with the remaining dressing.

HONEY-SESAME LEFTOVER ROTISSERIE CHICKEN SALAD

Steps:

• Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
• Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
• Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

SPECIAL SESAME CHICKEN SALAD

Steps:

• Cook pasta according to package directions; drain and place in a very large bowl. , In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, add the remaining ingredients; gently toss to coat.

EASY SESAME CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
• While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
• Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
• Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

SESAME CHICKEN SALAD

Steps:

• Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.
• Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.

SESAME CHICKEN SALAD

Steps:

• In a small bowl, combine the mayonnaise, soy sauce and ginger. Stir in the chicken, peas, pepper and sesame seeds. Serve over lettuce leaves; sprinkle with cashews.

SESAME-MISO CHICKEN SALAD

Steps:

• Put sesame paste, miso, vinegar, mirin, ginger, sugar and lemon zest in a small mixing bowl. Whisk together until well combined. Whisk in sesame and vegetable oils. Check seasoning and adjust with salt, pepper and cayenne, if using. You should have about 2/3 cup dressing. If it seems too thick, thin with a tablespoon or 2 of water.
• Remove skin from chicken and pull all the meat from the carcass. With fingers or a knife, shred all the chicken meat into 1-inch strips and put in a medium mixing bowl. (Refrigerate or freeze any remaining skin, fat, bones and cartilage for making broth.) You should have about 4 cups shredded chicken.
• Separate the lettuce leaves and arrange on a large platter, leaving space for the chicken at the center, then scatter with cucumber slices.
• Gently toss the shredded chicken with salt and pepper. Pour all but a few tablespoons of dressing over the chicken and gently toss to coat. Transfer dressed chicken to center of platter and nap with remaining dressing. Sprinkle scallions and sesame seeds on top and serve.

SESAME CHICKEN SALAD FOR ONE

Steps:

• For the Sesame Dressing: Mix well until sugar is dissolved.
• For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.

ASIAN SESAME CHICKEN SALAD

Steps:

• Put the peanut oil in a heavy skillet large enough to hold all the chicken in 1 layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or waxed paper. Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. Reduce the heat if needed to prevent burning.
• Meanwhile, trim the bottom 1/2-inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2-inch wide. Put into a salad spinner, fill with water, drain and spin the greens dry. Remove any excess moisture with paper towels.
• Peel and halve the ginger. Drop down the chute of a food processor with the motor running and puree. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste.
• Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.
• Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2-inch wide. Add to the salad and toss.

SESAME CHICKEN SALAD

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
• While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
• Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

SESAME CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
• In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
• Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

ORIENTAL CHICKEN SALAD WITH HONEY-SESAME DRESSING

Steps:

• Cut chicken breasts into thin cubes or strips, set aside.
• In a pie plate or shallow dish, beat eggs with 4 tablespoons milk. In another pie plate or shallow dish, add crushed corn flake crumbs, flour, salt, pepper and garlic powder, mix until well blended. Set aside.
• In a medium mixing bowl, whisk together honey, vinegar, mayonnaise, mustard and sesame oil. Chill for 20-30 minutes. (Unused dressing will keep in refrigerator for up to 30 days).
• In a large size skillet, add 1/4 cup oil on medium heat, when oil is hot, dip chicken into egg mixture and then in crumb mixture, place chicken in hot oil and fry to a golden brown on all sides, about 2-3 minutes per side. Drain chicken pieces on a plate lined with paper towels, to drain. Keep warm.
• In a large size mixing or salad bowl, add romaine lettuce, shredded carrot, scallions, cabbage, almonds and chow mein noodles, toss salad to incorporate salad mixture, pour in salad dressing over top and continue to toss until well coated with dressing. Serve salad in individual salad plates and top with an even amount of crispy chicken per plate.
• Makes 4 servings.

SESAME NOODLE CHICKEN SALAD

Steps:

• Cook pasta according to package directions, drain well.
• Whisk together rice wine vinegar and next five ingredients in a large bowl. Add pasta, sliced green onions, and remaining ingredients, toss to combine. Serve with extra chili-garlic sauce to taste.

CRUNCHY SESAME CHICKEN SALAD

Steps:

• In large serving bowl, toss all ingredients except onions until evenly coated. Sprinkle with onions.

SESAME-SCALLION CHICKEN SALAD

Steps:

• Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
• Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
• Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
• Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
• Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
• Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

HOT SESAME CHICKEN SALAD

Steps:

• Mix marinade in a glass pan add chicken. Set in fridge overnight.
• Mix all the dressing ingredients in blender and blend till smooth.
• Cut chicken in strips and roll in breading.
• Deep fry in canola oil till no longer pink.
• I do this in a deep frypan, drain and keep warm.
• Serve over a salad made of romaine, drizzle on dressing to taste.

ASIAN SESAME CHICKEN SALAD

Steps:

• In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with 1/4 cup dressing; toss to combine. Serve with remaining dressing.

SESAME CHICKEN STIR FRY SALAD

Steps:

• For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
• For salad, heat oil in skillet.
• Add chicken, carrots, garlic, gingerroot and sesame seeds.
• Stir-fry 4-5 minutes until chicken is done.
• Arrange spinach on plate, or platter.
• Top with green onions and pineapple and chicken mixture.
• Drizzle with dressing.

CHICKEN SALAD FOR ONE

Steps:

• Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.

SESAME CHICKEN NOODLE SALAD

Steps:

• Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.