Honey Sesame Chicken Salad with Sesame Garlic Vinaigrette

Name: Honey Sesame Chicken Salad with Sesame Garlic Vinaigrette
Total time: 1 h
Yield: 2 to 4
Ingredients: 2 cups sugar snap peas; 1 tablespoon olive oil; 1 teaspoon low-sodium soy sauce; 1/2 teaspoon garlic powder; 1 tablespoon toasted sesame oil; 1/2 teaspoon sesame seeds; 8 wonton wrappers; Coconut oil for frying; sesame chicken; 2 tablespoon olive oil; 2 boneless; 1 teaspoon garlic powder; 1 teaspoon brown sugar; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon toasted sesame oil; 1 teaspoon Sesame seeds for topping; 4 cups butter lettuce leaves; 2 cups chopped Napa cabbage; 1 cup broccoli slaw; 4 green onions; 1 avocado; 2 mandarin oranges; 1/2 cup thinly sliced rainbow carrots; 2 tablespoons apple cider vinegar; 1 1/2 teaspoons honey; 3 garlic cloves; 3 tablespoons toasted sesame oil; 3 tablespoons olive oil; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Total Time
1 hr
Servings
2 to 4
Course
Salad

Honey Sesame Chicken Salad with Sesame Garlic Vinaigrette

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

roasted sugar snap peas

2 cups sugar snap peas
1 tablespoon olive oil
1 teaspoon low-sodium soy sauce
1/2 teaspoon garlic powder
1 tablespoon toasted sesame oil
1/2 teaspoon sesame seeds

crispy wontons

8 wonton wrappers, sliced into strips
Coconut oil for frying
sesame chicken
2 tablespoon olive oil
2 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon toasted sesame oil
1 teaspoon Sesame seeds for topping

salad

4 cups butter lettuce leaves
2 cups chopped Napa cabbage
1 cup broccoli slaw
4 green onions, sliced
1 avocado, thinly sliced
2 mandarin oranges, thinly sliced or segmented
1/2 cup thinly sliced rainbow carrots

sesame garlic dressing

2 tablespoons apple cider vinegar
1 1/2 teaspoons honey
3 garlic cloves, minced or pressed
3 tablespoons toasted sesame oil
3 tablespoons olive oil
salt and pepper

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Instructions

roasted sugar snap peas

Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper and spread the peas on the sheet. Drizzle with olive oil and soy sauce and toss. Sprinkle with garlic powder. Roast for 20 to 25 minutes, until softened and slightly golden, tossing once. Remove from the oven and drizzle with sesame oil and sprinkle with sesame seeds.

crispy wontons

Heat a saucepan or skillet over medium heat. Add enough coconut oil so you have about 1 to 1 1/2 inches in the pan. Heat for a few minutes and test a wonton strip, dropping it in and seeing if it crisps up. Once hot enough, add all the strips and toss a few times, cooking for 1 to 2 minutes until golden and crunchy. Remove the strips and place them on a paper towel-lined plate to drain excess grease.

sesame chicken

Heat a large skillet over medium heat and add the olive oil. Season the chicken with the garlic powder, brown sugar, salt and pepper. Add to the skillet and cook on both sides until browned and golden, about 5 minutes per side. Cover the skillet and cook for another 5 minutes to ensure the chicken is cooked through. Remove the chicken and slice it. Drizzle it with the sesame oil and sprinkle with the sesame seeds.

salad

Combine all the ingredients together in a large bowl (or 2). Add the chicken and snap peas on top. Drizzle on the dressing, then top with the crispy wontons.

sesame garlic dressing

In a bowl, whisk together the vinegar, honey and garlic. Sprinkle in a pinch of salt and pepper. Whisking constantly, stream in the sesame and olive oils. Whisk until the dressing is emulsified. Drizzle over the salad and serve!