Salads & Bowls · Asian Fusion
Sesame-Crusted Chicken Salad with Soy Ginger Dressing
Chicken tenders get a crunchy coat of toasted sesame seeds before a quick sear, then are sliced over crisp greens, cucumber and tomatoes. A soy, ginger and rice vinegar dressing adds savory depth without heaviness.
Test kitchen note: Cook the sesame chicken over medium rather than high heat; the seeds burn quickly and turn bitter long before the chicken is done.
Method 6 steps
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Season the chicken with salt, dip into the egg white and press into the sesame seeds to coat on all sides.
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Heat 2 tablespoons neutral oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, until golden and cooked through.
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Let the chicken rest for 3 minutes, then slice on the diagonal.
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Whisk the soy sauce, rice vinegar, sesame oil, ginger, honey and remaining neutral oil.
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Toss the greens, cucumber and tomatoes with most of the dressing and pile into a wide bowl.
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Top with the sesame chicken and drizzle with the rest of the dressing.
That is the whole pie. Enjoy every slice.
Pairs well with
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