Steamed Chicken Salad With Sesame Sauce Recipes

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STEAMED CHICKEN SALAD WITH SESAME SAUCE



Steamed Chicken Salad with Sesame Sauce image

Provided by Harumi Kurihara

Yield Makes 4 servings

Number Of Ingredients 18

3-4 green onions
salt and pepper
2 small cucumbers
10 oz. boneless chicken thighs with skin
1 tablespoon sake
1 teaspoon sesame oil
small piece crushed ginger
For the Sesame Sauce:
1/4 cup liquid made up from the juices of the cooked chicken (and water if necessary)
4 tablespoons sesame paste
2 tablespoons soy sauce
2 tablespoons superfine sugar
1/2 tablespoon rice vinegar
2 teaspoons chili paste or to-ban-jan
2 tablespoons roughly ground sesame seeds
2 tablespoons finely shredded green onions
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic

Steps:

  • 1. Finely chop the green onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.
  • 2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then rinse. This lessens the aroma of the cucumber and gives it a good green color. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.
  • 3. Pierce the chicken pieces with a skewer and place in a microwave-safe bowl. Add the salt, pepper, and oil and then place the green part of the green onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes, or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.
  • 4. Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped green onion on top.
  • 5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.

SESAME CHICKEN SLAW SALAD



Sesame Chicken Slaw Salad image

I tasted many types of Asian chicken salad in California. When I moved back to Georgia, I wanted more. Here's a gingery-sweet recipe using wonton strips. -Michelle Mulrain, Evans, Georgia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

4 cups torn romaine
1 package (14 ounces) coleslaw mix
1 large sweet red pepper, julienned
1 small red onion, halved and thinly sliced
3 cups shredded rotisserie chicken
1 medium ripe avocado, peeled and sliced
3 clementines, peeled and segmented, or 1 can (11 ounces) mandarin oranges, drained
3/4 cup crunchy garlic ginger or plain wonton strips
3/4 cup reduced-fat Asian toasted sesame salad dressing

Steps:

  • Divide all ingredients except salad dressing among six bowls. Serve with dressing.

Nutrition Facts : Calories 309 calories, Fat 13g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

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

SESAME-SCALLION CHICKEN SALAD



Sesame-Scallion Chicken Salad image

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

Provided by Christina Chaey

Categories     Bon Appétit     Lunch     Dinner     Salad     Chicken     Cucumber     Green Onion/Scallion     Sesame     Lettuce     Cilantro     Soy Sauce     Honey     Poach     Peanut Free     Tree Nut Free     Dairy Free     Picnic

Yield 4 servings

Number Of Ingredients 13

2 skinless, boneless chicken breasts (1-1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)

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.

SESAME SNAP PEA-CHICKEN SALAD



Sesame Snap Pea-Chicken Salad image

This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.

Provided by Hana Asbrink

Categories     poultry, salads and dressings, vegetables, appetizer, main course

Time 40m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 9

1 medium boneless, skinless chicken breast (about 8 to 10 ounces)
Kosher salt
3/4 to 1 pound sugar snap peas
1/4 cup roasted white sesame seeds
1/4 cup mayonnaise (preferably Kewpie brand)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar

Steps:

  • In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
  • Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
  • Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
  • Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
  • Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
  • Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

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