Delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped with a ginger salad dressing!
Place soy sauce, rice vinegar, honey, minced ginger, mustard powder, sesame oil and crushed red pepper in a small saucepan, and whisk, to blend. Bring to a boil, on medium heat. Once it begins to boil, remove pan from heat. Set aside.
Place sesame seeds, salt and pepper onto a piece of wax paper. Mix with your fingers, to blend. Spread them out on the wax paper. Lightly coat chicken on both sides with the mixture. Repeat process until all chicken breasts are covered. NOTE: I found that I needed to use more sesame seeds to cover all 4 chicken breasts. Just mix up another quick batch, if you find you need more.
Heat vegetable oil in a large, non-stick skillet on medium heat. Once oil is hot (but not smoking), add the chicken. Once the chicken hits the pan, do not disturb while it cooks. Cook chicken for 4-6 minutes, then carefully turn over and cook the other side 4-6 minutes. The chicken should be cooked through, and the outside should be golden brown, when done. Once done, place chicken on a cutting board, and let it "rest" for a couple minutes. Slice each chicken breast into diagonal slices (about 4-6 slices per breast).
To Serve: Arrange mixed salad greens on individual plates or in bowls. Use a spatula and transfer each sliced chicken breast onto the top of each salad, keeping the slices for each breast together! Sprinkle sliced green onions over chicken. Drizzle ginger dressing over each salad, and serve immediately. Enjoy!
Sesame Chicken Salad with Ginger Dressing https://www.thegratefulgirlcooks.com/chicken-salad-ginger-dressing/