Skip to main content
Recipes

Sesame Chicken Salad

Photography by Mark Thomas

Recipe information

  • Yield

    4 Servings

Ingredients

Dressing

1

/4 cup (about) vegetable oil

3

tablespoons unseasoned rice vinegar

4

teaspoons minced fresh ginger

1

tablespoon Dijon mustard

Chicken

1

/2 cup Dijon mustard

1

/3 cup pure maple syrup

1

1/3 pounds chicken tenders

2

/3 cup sesame seeds (preferably a mixture of black and white)

3

tablespoons (about) vegetable oil

1

5-ounce bag mixed greens

1

/2 English hothouse cucumber, unpeeled, sliced thinly into rounds

2

large tomatoes, each cut into 8 wedges

Need to make a substitution?

Preparation

  1. For dressing

    Step 1

    Whisk all ingredients in bowl. Season with salt and pepper.

  2. For chicken

    Step 2

    Whisk mustard and syrup in bowl to blend. Add chicken and marinate 1 hour.

    Step 3

    Spread sesame seeds on plate. Remove chicken from marinade; shake off excess. Coat chicken on both sides with sesame seeds. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until just cooked through, about 2 minutes per side. Transfer chicken to plate. Add more oil to skillet as needed for each batch.

    Step 4

    Mix greens, cucumber, and tomatoes in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates. Top with chicken; drizzle with any remaining dressing and serve.

Explore Bon AppétitSaladAsianChickenPoultryCucumberVegetableEasyWeeknight MealsMainDairy-FreeGluten-FreeSautéDinner