Best Steamed Chicken Salad With Sesame Sauce Recipes

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

Ingredients

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 CHICKEN SALAD

Sesame Chicken Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 17

Ingredients

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!

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

Ingredients

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.

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

Ingredients

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.