That Pioneer Woman. She does it every time. How does she?? Dang, she is good. I mean GOOD.
So this time, she’s knocked it out of the park with her Sesame Chicken Salad. So simple, so easy, and so delicious! Please be my friend, Ree. I will idolize you and hug you and name you George.
Okay, so this is getting weird. Back to the Sesame Chicken Salad.
This is an excellent way to feed salad to the men in your life. NOTE: there are lots of ways to feed salad to the men in your life, but not many that will eliminate whining. “Ugh, I only had a SALAD for dinner. I’m SOOOOO hungry.” (Okay, well, then you should have eaten more salad.)
This Sesame Chicken Salad is packed with protein – the perfect remedy for a cavernous belly. Add some fresh buttermilk biscuits and honey for a perfect weeknight dinner!
You can whip up the salad dressing ahead of time, if you want. Combine your brown sugar, minced garlic, minced ginger, rice wine vinegar, soy sauce, olive oil, salt, pepper and crushed red pepper flakes in a food processor or blender. Blend/process until well combined.
Next, you’ll want to prep your chicken. If you have those big, thick chicken breasts, slice them in half so they’re a bit thinner and easier to cook. Salt and pepper each side of the chicken. Warm olive oil in a skillet at medium heat. Cook chicken breasts on each side for about 5-6 minutes, or until brown on each side and cooked through. (Hack into those breasts to make sure they’re cooked – salmonella should never be on your menu.)
Chop the chicken into salad-sized pieces (I like them to be roughly thumb-sized). Toss the chicken pieces with half of the sesame dressing you just made.
Now let’s put this thing together. Add a layer of salad greens to a plate. Add halved cherry tomatoes, mandarin oranges, croutons, red onion slices (optional), and chicken. Spoon sesame dressing over the top and serve!
Adapted from Ree Drummond
- 2 lbs. boneless, skinless chicken breasts
- 1/3 c. olive oil (plus more for sauteeing)
- 1/4 c. soy sauce
- 1/4 c. rice wine vinegar
- 2 cloves minced garlic
- 2 Tbsp. minced fresh ginger
- 1 tsp. toasted sesame oil
- 2 Tbsp. brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1 package salad greens
- 1/4 sliced red onion (optional)
- 1 cup cherry tomatoes, halved
- 1 cup mandarin oranges
- 1 cup croutons
- Salt and pepper to taste
- Make the sesame dressing: Combine 1/3 c. olive oil, soy sauce, rice wine vinegar, minced garlic, minced ginger, sesame oil, brown sugar and crushed red pepper flakes in a blender or food processor. Blend/process until combined. Set aside.
- If chicken breasts are more than 1/2" thick, slice in half for easier sauteeing. Season each side of the chicken breasts with salt and pepper. Warm 2 tablespoons of olive oil in a skillet on medium heat. Cook chicken breasts on each side for about 5-6 minutes, or until brown on each side and cooked through. Cut the chicken breasts into bite-size pieces. Toss chicken pieces in a bowl with half of the prepared sesame dressing.
- Assemble the salad: Add a layer of salad greens to a plate. Add red onion slices, cherry tomatoes, mandarin oranges, croutons and chicken. Top with additional sesame dressing and serve.