Sesame Chicken Salad

Sesame Chicken Salad

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Kathy D


A yummy Asian salad creation by Rachael Ray. Enjoy!


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 1/4 c
    pure dark maple syrup
  • 2-3 Tbsp
    tamari - low sodium
  • 1/4 c
    sweet hot mustard
  • 1 1/3 lb
    chicken tenders
  • ·
    salt and freshly ground black pepper, to taste
  • 1/2 c
    sesame seeds
  • 1/4 c
    vegetable oil
  • 1
    inch fresh gingerroot, grated or minced
  • 2 Tbsp
    rice vinegar
  • 1/4 c
    apricot all-fruit spread
  • 1/4 c
    vegetable oil
  • 1 bag(s)
    mixed baby greens
  • 1/4
    english or seedless cucumber, halved lengthwise, thinly sliced on an angle
  • 1/2 c
    shredded carrots
  • 4
    scallions, thinly sliced on an angle
  • 1/4 lb
    snow peas, trimmed, sliced on an angle
  • ·
    fried noodles of any kind, optional

How to Make Sesame Chicken Salad


  1. Combine the syrup, tamari and sweet hot mustard in a big bowl.
  2. Season the chicken tenders with salt and pepper to taste. Add the chicken tenders to the bowl and coat. Set aside.
  3. Preheat a large skillet over med-high heat (non-stick is best). Coat the pan with a thin layer of oil.
  4. Spread the sesame seeds on a sheet of wax paper or a plate.
  5. Coat chicken in sesame seeds (both sides) and cook chicken in small batches, 3 minutes per side and remove to a plate.
  6. Whisk the ginger, vinegar and apricot all-fruit spread together in a bowl, then stream in the oil while continuing to whisk the dressing.
  7. Combine all of the salad ingredients into a big bowl. Toss with dressing (to taste) and serve, topped with the sesame chicken tenders.
  8. Feel free to toss in some added crunch with fried noodles.

Printable Recipe Card

About Sesame Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Asian

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