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Crunchy Sesame Chicken Salad With Ginger Dressing

/ Source: TODAY

Servings: 4

  • 3 tablespoons sesame seeds
  • ½ teaspoon salt
  • Four 4-ounce skinless boneless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 2 tablespoons grated peeled gingerroot
  • 1 teaspoon mustard powder
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon crushed red pepper flakes
  • ½ pound baby greens or mesclun


1. In a small bowl, mix the sesame seeds, salt and pepper. Place the chicken on a sheet of wax paper; sprinkle on both sides with the sesame-seed mixture.

2. In a large nonstick skillet, heat the vegetable oil. Sauté the chicken until cooked through, 4-6 minutes on each side. Transfer the chicken to a plate.

3. Meanwhile, in a small saucepan, combine the vinegar, soy sauce, honey, gingerroot, mustard, sesame oil and pepper flakes; bring just to a boil. Remove from the heat.

4. Divide the greens among 4 salad plates. Cut each chicken breast into fourths on the diagonal. Keeping the slices together, arrange the chicken over the greens. Drizzle with the dressing.

Per serving: 251 calories, 11 g total fat, 2 g saturated fat, 69 mg cholesterol, 611 mg sodium, 9 g total carbohydrate, 2 g dietary fiber, 28 g protein, 122 mg calcium.

Points per serving: 6

Tip: This main-dish salad can be served either warm or cold. Be sure to sprinkle the chicken with the sesame seeds instead of dredging it in them; otherwise you’ll use more sesame seeds than you really need.