Kitchen notes · a little help before you start
Sesame chicken salad
Sesame-crusted chicken makes a crisp cabbage salad feel like a proper dinner. The warm slices sit over crunchy vegetables, with a tangy dressing to catch on everything.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Make thin chicken cutlets
Halve the breasts horizontally before oiling and pressing them into sesame seeds, so they are ready for the quick pan cook.
2. Press seeds onto the chicken
Use the plate of sesame seeds to cover the oiled cutlets well before seasoning with salt and cooking.
3. Dress the vegetables with half first
Toss the prepared salad with the first half of dressing, keeping the rest for serving with sliced chicken.
Get to know the ingredients
Fine carrot pieces
Julienne or grate the carrots before mixing them with shredded cabbage, sliced radish, spring onion, almonds and cilantro.
Thin radish slices
Slice radishes thinly for the salad so they sit among the shredded vegetables before the dressing goes in.
Flaked almonds
Add the flaked almonds to the prepared vegetables with cilantro before tossing with the first portion of dressing.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Sesame chicken salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Chicken over the dressed salad
Slice the cooked sesame chicken and serve over the cabbage mixture, adding the remaining dressing for the finished plate.
A little more help as you go
Whisk dressing before assembly
Combine its oil, lemon, honey, soy, seasoning and sesame seeds and set aside before chopping and tossing the salad.
Set cooked chicken aside
Once golden on both sides and cooked through, remove the cutlets from the hot pan while finishing the salad.
A few questions you might have
Are sesame seeds only sprinkled over the salad?
They coat the oiled chicken before frying, with a separate small portion whisked into the salad dressing.
Does the cabbage cook?
The cabbage is shredded and tossed with the other prepared vegetables and dressing; no cooking stage is given for it.
Can I grate the carrots?
Yes. Grating is included alongside julienning before combining the carrots with cabbage, radish, spring onion and the other salad components.
Does all the dressing go into the mixing bowl?
Use half for tossing the vegetables, almonds and cilantro; serve the remaining dressing with the sliced chicken over the salad.
What gives the dressing its sweetness?
Honey is whisked into the dressing with oil, lemon juice, soy sauce, seasoning and sesame seeds before it is divided.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: simply-delicious-food.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
