Special Sesame Chicken Salad Recipes

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SPECIAL SESAME CHICKEN SALAD



Special Sesame Chicken Salad image

With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare. -Carolee Ewell, Santaquin, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 22 servings.

Number Of Ingredients 15

1 package (16 ounces) bow tie pasta
1 cup canola oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each) mandarin oranges, drained
2 cans (8 ounces each) sliced water chestnuts, drained
2 cups cubed cooked chicken
1-1/3 cups honey-roasted peanuts
1 package (9 ounces) fresh spinach, torn
1 package (5 ounces) dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted

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.

Nutrition Facts : Calories 302 calories, Fat 16g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 3g fiber), Protein 10g protein.

SESAME CHICKEN SALAD



Sesame Chicken Salad image

Flavorful and so delicious, this sesame chicken salad will wow you!

Provided by MommyBennett

Categories     BBQ & Grilling     Chicken     Salads

Time 8h30m

Yield 4

Number Of Ingredients 14

4 (4 ounce) skinless, boneless chicken breast halves
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon minced fresh garlic
½ teaspoon grated fresh ginger
1 cup mayonnaise
1 tablespoon sesame oil
1 tablespoon white sugar
½ teaspoon grated fresh ginger
1 tablespoon sesame seeds
1 medium head napa cabbage, thinly sliced
¼ medium head green cabbage, thinly sliced
1 medium carrot, shredded
½ cup crispy fried rice noodles

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.

Nutrition Facts : Calories 687.9 calories, Carbohydrate 30.5 g, Cholesterol 85.5 mg, Fat 51.5 g, Fiber 5.3 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1316.8 mg, Sugar 16.6 g

SESAME CHICKEN SALAD



Sesame Chicken Salad image

This Sesame Chicken Salad recipe is perfectly crunchy, creamy, sweet, savory, and tossed with a yummy sesame vinaigrette.

Provided by Ali

Time 20m

Number Of Ingredients 16

1 (14-ounce) bag coleslaw (or 7 cups shredded cabbage)
2 cups diced or shredded cooked chicken
1 cup loosely-packed chopped cilantro
2/3 cup sliced green onions
2/3 cup sliced or slivered almonds, toasted
1/2 cup shredded carrots
1 avocado, peeled, pitted and diced
toasted sesame seeds, for sprinkling.
2 tablespoons avocado oil (or olive oil)
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce (or tamari)
1 tablespoon maple syrup or honey
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1 small garlic clove, pressed or minced (or 1/4 teaspoon garlic powder)
a few twists of freshly-cracked black pepper

Steps:

  • Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined.
  • Combine the coleslaw, chicken, cilantro, green onions, almonds, carrots and avocado togehter in a large mixing bowl, drizzle with the vinaigrette, and toss until combined
  • Serve the salad immediately, sprinkled with sesame seeds as a garnish.

SESAME CHICKEN SALAD



Sesame Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 17

3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper
1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount
5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle
Fried Chinese noodles for garnish, perhaps leftover from take out, optional

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!

EASY SESAME CHICKEN SALAD



Easy Sesame Chicken Salad image

This sesame chicken salad is delicious, light, and perfect for lunch or dinner.

Provided by Mallory

Categories     Salad

Time 40m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil, or to taste
3 pounds skinless, boneless chicken breasts
salt and ground black pepper to taste
1 cup olive oil
7 tablespoons white vinegar
6 tablespoons soy sauce
3 tablespoons minced fresh ginger
3 tablespoons light brown sugar
3 cloves garlic, minced
2 teaspoons crushed red pepper, or to taste
4 tablespoons sesame seeds
1 (16 ounce) package mixed salad greens
1 ¼ cups halved cherry tomatoes
¾ medium red onion, thinly sliced
3 mandarin oranges, peeled and segmented

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.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 8.1 g, Cholesterol 64.7 mg, Fat 23.6 g, Fiber 1.7 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 520.6 mg, Sugar 4.3 g

QUICK SESAME CHICKEN NOODLE BOWL



Quick Sesame Chicken Noodle Bowl image

Who doesn't love a fast meal at home, that rivals your local fast food joint? This noodle bowl comes together in less than thirty minutes and is effortless!

Provided by thedailygourmet

Categories     Noodle Bowl Recipes

Time 25m

Yield 6

Number Of Ingredients 12

28 ounces fresh udon noodles
1 pound chicken tenderloins
2 tablespoons oil for cooking
2 stalks green onions - chopped, green and white parts separated, divided
1 ½ tablespoons grated fresh ginger root
5 cloves garlic, minced
1 (12 ounce) package frozen stir-fry vegetables
4 tablespoons oyster sauce
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons toasted sesame seeds

Steps:

  • Soak the udon noodles in warm water to separate.
  • Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
  • Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
  • Drain the noodles, and add the noodles to the stir-fry mixture.
  • Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

Nutrition Facts : Calories 585.8 calories, Carbohydrate 85.3 g, Cholesterol 43.1 mg, Fat 12.6 g, Fiber 1.6 g, Protein 27.3 g, SaturatedFat 1.6 g, Sodium 1581 mg, Sugar 4.8 g

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