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Asian sesame chicken salad

Asian Sesame Salad with Grilled Chicken

Course Main Dish
Author Alica Ramkirpal-Senhouse


For the Dressing

  • 3/4 cup canola oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 2 Tbsp. sesame oil
  • 1/3 cup rice vinegar
  • 1 Tbsp. brown sugar
  • 2 Tbsp. roasted sesame seeds
  • 1/4 tsp. freshly grated ginger
  • 1 tsp. salt

For the Chicken

  • 2 whole boneless chicken breasts halved, rinsed and pat dry
  • 2 Tbsp. balsamic vinegar
  • 2–3 Tbsp. olive oil
  • Salt and pepper to taste

For the Salad

  • 6–8 hearts of romaine lettuce  or just chop desired amount
  • handful of sliced almonds toasted
  • 1 cup Chinese crispy noodles


  1. Make the dressing: whisk together all ingredients until well blended and set aside in the refrigerator.
  2. Make the chicken: season chicken with vinegar, oil, salt and pepper; set aside while grill heats up. Grill chicken over medium heat and let it sit for a few minutes to keep in all the juices and seasonings. Cut chicken into strips.
  3. To assemble: place desired amount of lettuce and salad dressing in a bowl and toss by hand.  Add some almonds and Chinese noodles and toss.
  4. Transfer salad to a plate and top with grilled chicken; sprinkle on some sesame seeds for a finishing touch.