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Thursday, June 2, 2011

Asian Chicken Salad {with Asian Toasted Sesame Dressing}

My Aunt and I were talking on the phone one day about food and she told me about this salad she makes. It sounded divine, so I decided to add it to the menu! It was a hit - and will definitely be returning to our table again and again. This salad has all the perfect flavors, crunchies and the most yummalicious dressing!

The recipe calls for Kraft's Asian Toasted Sesame Dressing, which I had in the fridge but realized was expired, so I looked at the ingredient list and decided I could easily whip something similar up. I think I prefer the homemade dressing - especially since I had all the stuff on hand. Also, I am thinking this dressing would be so yummy to fry your stir-fry in!

Thanks Lisa for the awesome recipe!

Just a side note: I am kind of a lettuce snob, I really only like dark leafy greens. If you really want a crunch lettuce use romaine or ice berg. In the picture I used a combination of green leaf lettuce and spinach.

Asian Chicken Salad with Asian Toasted Sesame Dressing


1 ½ pounds chicken breasts or tenderloins, thawed
3-4 tablespoons Asian Toasted Sesame Dressing (Kraft version or homemade version below)
A few splashes of rice vinegar
A few splashes of soy sauce
Your choice of greens for the salad (Romaine, Green Leaf, Ice Berg etc.)

Salad Toppings:
Slivered almonds
Mandarin oranges, drained
Green onions, sliced
Waterchestnuts, sliced
Sesame seeds, toasted (dry roast them in a pan on medium heat, stirring frequently or buy toasted)
Rice noodles or chow mien noodles
Shredded carrots (optional - adds more veggies and color to the salad)
Asian Toasted Sesame Dressing (Kraft version or homemade version below)


Heat skillet over medium heat, add chicken and drizzle with dressing and add a few splashes of rice vinegar and soy sauce. Turn chicken after 3-4 minutes and cook the other side. After the second side has cooked a few minutes remove chicken from pan and place on cutting board. The chicken will not be thoroughly cooked yet. Slice chicken into strips (see picture below) and return to pan and cook chicken until it’s cooked thoroughly and slightly browned (the sugars in the dressing kind of caramelize the chicken as it cooks).

Serve the chicken hot or chilled over the salad greens and top with salad toppings.

*Can be made gluten-free if you make the homemade dressing and don’t use the rice or chow mien noodles, also make sure soy sauce is gluten free.

Asian Toasted Sesame Dressing

2 tablespoons apple cider vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil + olive oil to make ½ cup
2 teaspoons sesame seeds, toasted (dry roast them in a pan on medium heat, stirring frequently or buy toasted)
¼ teaspoon garlic powder
¼ teaspoon ginger
6 tablespoons maple syrup

In blender combine the following: vinegar, soy sauce, garlic powder, ginger - blend until combined. While blender is running, through the lid opening, pour the oils in a steady slow stream (this will help to emulsify the oil and make the dressing smooth and creamy so you don’t have separated oil). Next pour the maple syrup in a slow stream, same way you did the oil. Pour dressing into dressing bottle or container and stir in toasted sesame seeds. Keep refrigerated.

Recipe Source:

salad recipe by our aunt, Lisa K. Dressing a Leesh & Lu Original, by Lu

This is how cooked the chicken will be when you slice it.

Asian Toasted Sesame Dressing

Fresh green leaf and spinach salad

The salad toppings!
In a clockwise order:
Toasted Sesame Seeds
Green Onions
Slivered Almonds
Mandarin Oranges
in the center: Rice Noodles

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