Sesame Chicken Salad

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Servings: 4 Difficulty: Advanced
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A tender, poached chicken salad tossed with crisp celery and a savory sesame-ginger dressing.
Sesame Chicken Salad recipe image
Sesame Chicken Salad recipe image
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Sesame Chicken Salad

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 288.9

Description

This Sesame Chicken Salad offers a lighter, yet deeply flavorful take on traditional Chinese cuisine. The secret lies in the cooking method: the chicken breasts are gently poached and then steeped in a seasoned broth, resulting in meat that is incredibly juicy and tender rather than dry. Tossed with crisp, diagonally sliced celery and toasted sesame seeds, this dish delivers a satisfying crunch and aromatic warmth from the five-spice powder and ginger. Its an excellent choice for a healthy weeknight dinner, a substantial lunch, or as a protein-rich side dish for gatherings. Simple to prepare with pantry staples, it brings authentic home-style flavor to your table without the fuss.

Ingredients

Directions

  1. Preheat oven to 350F (180C).
  2. Sprinkle sesame seeds into a small, shallow baking pan or cookie sheet with sides.
  3. Bake until golden, 5 to 8 minutes, stirring halfway through. Set aside to cool.
  4. Combine chicken breasts, 6 cups water, 1 tablespoon soy sauce, salt, and five-spice powder in a 3 or 4-quart saucepan.
  5. Cover and bring to a boil over high heat.
  6. Reduce heat and simmer for 15 to 20 minutes.
  7. Remove from heat, keep covered, and let the chicken stand in the liquid for 1 hour.
  8. Remove chicken from the water (reserve the liquid) and drain well.
  9. Remove and discard any chicken bones.
  10. Cut the chicken meat into 1/2-inch (1.5 cm) wide strips.
  11. Cut celery into diagonal slices.
  12. Heat the reserved poaching water over high heat until it boils.
  13. Add celery slices and cook until crisp-tender, 1 to 2 minutes.
  14. Drain celery well.
  15. In a large bowl, combine the remaining 1 tablespoon soy sauce, sesame oil, vegetable oil, ground ginger, and pepper.
  16. Add the sliced chicken and drained celery to the bowl.
  17. Toss until the chicken and celery are evenly coated with the dressing.
  18. Transfer the mixture to a serving dish.
  19. Sprinkle with the toasted sesame seeds.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 288.9kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 2.8g14%
Cholesterol 95.9mg32%
Sodium 2971.2mg124%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.7g7%
Sugars 1.0g
Protein 36.8g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The poaching method used here ensures the chicken remains moist and tender. Do not skip the resting period after simmering, as this allows the juices to redistribute.

For a faster version, you can serve the salad warm. If serving cold, allow the tossed salad to chill in the refrigerator for at least 30 minutes before serving.

Storage: Keep leftover salad in an airtight container in the refrigerator for up to 3 days.

Variation: Add sliced red bell peppers or mandarin oranges for extra color and sweetness.

Keywords: chicken, salad, sesame, chinese, celery, five-spice, ginger, soy sauce, poached, tender, healthy, dinner, lunch, asian-inspired, crunchy, toasted seeds, easy, protein
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