Sesame Chicken Salad

Marinate the chicken the night before and dinner will be done in 30 minutes. Say less. This salad is super flavorful and perfect to make in these warmer months. You can even use a store bought rotisserie chicken to make it easier on you. This easily serves 4. 

Let's get started.

Sesame Chicken Salad

4 Chicken Breast, pounded into an 1/2 inch thick

1 Lime, Juiced

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Ginger Powder

2 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

1 Tbsp. Vegetable Oil

Salad

6 Cups Mixed Greens

1 Cup Slaw Mix

1 Red Bell Pepper, thinly Sliced

4 Mini Cucumbers, thinly sliced

3 Scallions, thinly sliced

1 Shallot, thinly sliced

1 Tbsp. Sesame Seeds

1 Cup Crunchy Chow Mein Noodles

2 Tbsp. Mint or Cilantro, finely chopped

Sesame Dressing

1-2 Clove of Garlic, grated

1 Tbsp. Ginger, grated

1 Tbsp. Granulated Sugar

1 1/2 Tbsp. Soy Sauce

3 Tbsp. Rice Vinegar

1 Tbsp. Toasted Sesame Oil

4 Tbsp. Avocado Oil

1/2 Tsp. Freshly Ground Black Pepper

Pinch of Kosher Salt

In a bowl, combine the lime juice, garlic powder, onion powder, ginger powder, kosher salt, freshly ground black pepper, oil, and  mix until well combined. Add in the chicken breast and toss until fully coated. Cover and marinade for a minimum of 30 minutes or overnight.

Pre-heat a grill pan, grill the chicken breast for 5 minutes on the first side. Then flip and grill for an additional 4 minutes, or until an instant read thermometer reads 165 degrees Fahrenheit. Remove and and allow to rest for 5 minutes until slicing. 

In a bowl, add in all of the ingredients for the dressing and whisk until well combined. Set aside. 

In a large salad bowl, combine the mixed greens, slaw mix, bell pepper, cucumbers, scallions, shallot, mint or cilantro, chow mien noodles, sesame seeds, and toss with half of the dressing. 

Serve a good portion of salad on a plate, top with sliced chicken, and enjoy.

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