Sesame Chicken Salad
Sesame chicken salad pairs grilled, marinated chicken with crunchy cabbage and carrot under a creamy sesame dressing. The chicken spends 8 hours in a soy, garlic and ginger marinade, so it arrives at the grill already seasoned through. Toasting the sesame seeds in a dry pan just before mixing gives the salad a nutty aroma, and the fried noodles on top keep a crisp bite to the very end.
Instructions
Put the chicken in a bowl and add the soy sauce, garlic, brown sugar and ginger. Cover the bowl with plastic wrap and refrigerate for 8 hours.
Stir together the mayonnaise, sesame oil, white sugar and grated ginger to make the dressing. Set it aside.
Oil the grill. Lift the chicken out of the marinade, let the excess drain away, and grill it until cooked through, about 10 minutes.
Take the chicken off the grill and let it cool, then cut it into bite-sized pieces.
Toast the sesame seeds in a dry pan for 2 to 3 minutes, shaking the pan so they do not burn. When they smell fragrant, tip them out of the pan right away and set them aside.
Combine the shredded cabbage, carrot, cooked chicken and toasted sesame seeds in a large bowl. Add the dressing and toss until everything is coated.
Top the salad with crispy fried noodles and serve.
Make it personal.
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