Sesame Chicken Salad
Submitted by NoelleNoN2
Light sesame chicken salad with rice, snow peas, cucumber, and red pepper tossed in a soy-sesame dressing. No cooking required, just toss and serve for a fresh, filling meal.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
20 minThis is the salad you bring to the potluck that people quietly ask you about later. Slivered chicken breast, fluffy rice, crisp snow peas, cool cucumber, and sweet red pepper strips all tossed in a bright sesame dressing.
The dressing comes together in a jar: chicken broth, peanut oil, rice vinegar, soy sauce, and a drizzle of toasted sesame oil. Give it a hard shake and pour. No blender, no emulsifier, no fuss.
Serve it at room temperature or slightly chilled. It’s the kind of meal that actually gets better as it sits, making it ideal for meal prep, lunchboxes, or feeding a crowd without hovering over a stove.
Kitchen Tips
- Use leftover rotisserie chicken to cut prep time down to almost nothing. Shred it instead of slicing for more surface area to grab the dressing.
- Cook your rice a day ahead and refrigerate it. Cold rice absorbs the dressing without getting mushy.
- Toast the sesame seeds in a dry pan until they just start to pop and smell nutty. It takes 2 minutes and the flavor difference is huge.
Ingredients
Directions
Salad: Combine all ingredients; stir well. Serve at room temperature or slightly chilled.
Sesame Dressing: Combine all ingredients in jar; cover tightly and shakevigorously. Makes about ¾ cup.
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