Looking for a tasty and healthy salad recipe? This Easy Asian Sesame Chicken Salad is full of nutrients and flavor!
Salads Can be Fun!
One of my goals from the Summer of Salads series is to show you that salads can be delicious! I used to believe the stigma that you suffer when eating healthy foods, especially salads. That is just not true! Take this salad for example. The bursting color from the mandarins add a sweet flavor that combines perfectly with the tangy taste of the sesame dressing. It is creative flavor combinations like this one that make salads healthy and fun! Don’t be afraid to combine your favorite nuts, fruits, and even cheeses to create something your taste buds will love!
How to Meal Prep Salads
Salads can be the perfect meal prep food. All of the Summer of Salad recipes create two salads. That means two people can eat them right away, or they can be meal prepped for an individual. One of my favorite meal prep tips is how to preserve lettuce. First, cut all of the lettuce up for easy salad assembly. Next, place it all in a zip-lock bag (or eco-friendly equivalent). Third, place a dry paper towel in the bag so that it absorbs the moisture from the lettuce leaves. I stretch it out so it lays flat across the entire side of the bag. Lastly, change the paper towel every day that the lettuce remains in the bag. I’ve kept lettuce fresh and crisp this way for about a week in the fridge! It works like a charm.
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Easy Asian Sesame Chicken Salad
Ingredients
- 8 oz chicken breast
- 2 small Artisan lettuce heads purple and green
- 4 stalks fresh kale
- 1/3 cup shredded red cabbage
- 1/2 cup edamame
- 2 large carrot julienne
- 1/2 cucumber julienne
- 1 clementine peeled
- 1 tsp sesame seeds
Dressing
- 1/3 cup soy sauce
- 2 Tbs tahini
- 1/4 cup red wine vinegar
- 2 Tbs sesame oil
- 1 Tbs ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch black pepper
Instructions
- Heat a medium pan on medium-high heat for 1 minute
- Add 1 Tbs of sesame oil and chicken to the pan, move chicken around so it gets coated in the oil
- Cook on both sides, turning occasionally so that it cooks to 160F internally
- While the chicken is cooking, prepare the salad ingredients
- Split the ingredients in half to make two salads
- Combine dressing ingredients in a small bowl, whisk until fully combined
- When chicken is finished cooking, cut into two servings and put one half on each salad
- Top each salad with the dressing and enjoy!
- Serve immediately, or meal prep for two days.
Nutrition
Subscribe for Summer of Salads
Looking for other mouth-watering salad ideas? Subscribe to get weekly emails during the Summer of Salads event! Check out the previous week’s recipes below!
Easy and Healthy Classic Italian
Bacon, Lettuce, Tomato, and Avocado
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!