ASIAN SESAME CHICKEN SALAD
Steps:
- Put the peanut oil in a heavy skillet large enough to hold all the chicken in 1 layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or waxed paper. Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. Reduce the heat if needed to prevent burning.
- Meanwhile, trim the bottom 1/2-inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2-inch wide. Put into a salad spinner, fill with water, drain and spin the greens dry. Remove any excess moisture with paper towels.
- Peel and halve the ginger. Drop down the chute of a food processor with the motor running and puree. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste.
- Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.
- Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2-inch wide. Add to the salad and toss.
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Linda Leis
[email protected]Overall, I really enjoyed this salad. It's a great way to change up my usual salad routine.
Majedul Islam
[email protected]I found the dressing to be a little too sweet for my taste. I'll try reducing the amount of honey next time.
Babli Babli
[email protected]The recipe was easy to follow, but it took me a little longer than 30 minutes to make.
Hawa Nabagala
[email protected]I accidentally used too much sesame oil in the dressing. It was still good, but a little too oily for my taste.
Michael Houston
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. It was still delicious.
oktea
[email protected]This salad is so refreshing and flavorful. It's the perfect summer dish.
Cynthia Gill
[email protected]I made this salad for a party and it was a huge hit. Everyone loved it!
Shelly Pierce
[email protected]I'm allergic to peanuts, so I substituted sunflower seeds in the dressing. It was just as delicious!
Asha Mohammed
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Romee Sunuwar
[email protected]I love the contrast between the crispy chicken and the tender vegetables. It's a perfect balance.
Adrian Santana
[email protected]I'm not a big fan of salads, but this one is an exception. It's so flavorful and satisfying.
Beautiful Struggle
[email protected]This salad is a great way to use up leftover chicken. I always have some on hand, so this is a go-to recipe for me.
Ashfaq Malik
[email protected]I added some chopped peanuts to the salad for extra crunch. It was a great addition!
slay
[email protected]I used grilled chicken instead of fried chicken, and it was still delicious. This salad is so versatile!
Jubayer Ahmed
[email protected]I'm not a big fan of sesame seeds, but I didn't find them to be overpowering in this salad. They added a nice nutty flavor.
M.zeeshan M.zeeshan
[email protected]The dressing is amazing! It's the perfect combination of sweet, sour, and savory. I could drink it straight from the bottle.
Rafaqat Tanoli
[email protected]I love that this salad is so easy to make. I can have it on the table in under 30 minutes, which is perfect for weeknight dinners.
Systems RTC
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of flavors and textures. The chicken was crispy and flavorful, the vegetables were fresh and crunchy, and the dressing was the perfect balance of sweet and tangy.