Crispy Sesame Chicken Salad with Ginger Dressing
This crispy sesame chicken salad with ginger dressing is the kind of weeknight meal that looks impressive but comes together in about 40 minutes. Crunchy, fresh, and full of bold flavor, it is the sort of thing you will want to make on repeat.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Make the Ginger Dressing
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, garlic, and lime juice until smooth and well combined. Taste and adjust seasoning if needed, then set aside to let the flavors develop while you prepare everything else.
Prepare the Chicken
Slice each chicken breast horizontally into two thinner cutlets and pat them completely dry with paper towels. Dust each cutlet lightly with cornstarch on both sides, shaking off any excess. Dip into the beaten egg, letting any drips fall off, then press firmly into the mixed sesame seeds so both sides are well coated.
Cook the Chicken
Heat the neutral oil in a large non stick pan over medium heat. Once the oil is hot, add the sesame coated chicken and cook for 5 to 6 minutes per side until the seeds are golden and the chicken is cooked through with no pink remaining. Transfer to a cutting board and let it rest for 3 minutes before slicing into strips.
Assemble the Salad Base
In a large mixing bowl, combine the napa cabbage, red cabbage, grated carrot, spring onions, edamame, and cilantro leaves. Drizzle about two thirds of the dressing over the vegetables and toss well to coat evenly.
Plate and Serve
Divide the dressed salad among four serving bowls or plates. Arrange the sliced sesame chicken on top of each portion and drizzle the remaining dressing over the chicken. Finish with a few extra sesame seeds and spring onion greens if you like, then serve immediately.
Frequently asked questions
Can I use pre cooked or rotisserie chicken?
Absolutely. Shred or slice the cooked chicken, press it lightly into the sesame seed coating, and then pan fry it briefly just to get the seeds toasted and the exterior slightly crispy. It cuts the prep time down a lot and the result is still really good.
Is this recipe good for meal prep?
Yes, with one small note. Prep everything separately and store the components in individual containers. Assemble and dress the salad only when you are ready to eat it. That way the greens stay fresh and the chicken stays crispy.
What if I do not have sesame oil?
You can use a neutral oil like avocado or sunflower oil for cooking the chicken. For the dressing, a small amount of tahini thinned with warm water can substitute for the sesame oil, though the flavor will be a little milder and less sharp.
Can I bake the chicken instead of pan frying it?
You can. Bake at 425 degrees Fahrenheit for around 18 to 20 minutes, flipping halfway through. It will not be quite as golden as pan fried but it is still very good and a lower mess option if you are cooking for a bigger group.
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