Honey-Sesame Chicken Salad
edamame / cashews
This Asian-inspired salad is loaded with protein from sweet and savory sesame chicken, edamame and crunchy cashews.
- Chicken breasts, boneless and skinless - 1 lb
- Bell peppers, red - 1 , chopped
- Oranges, large - 2 , segments
- Green onions / scallions - 2 Tbsp , chopped
- Cooking oil - 1 Tbsp
- Sesame seeds, white - 1 Tbsp
- Salad greens of choice - 5 oz
- Edamame, shelled - 1 cup
- Cashews, roasted / unsalted - 1/2 cup
- Garlic - 1 clove
- Sugar, light brown (sub honey) - 1 tsp
- Soy sauce, low-sodium - 1 Tbsp
- Rice vinegar - 2 tsp
- Toasted sesame oil - 1 tsp
- Cooking oil - 1/4 cup
- Soy sauce, low-sodium - 3 Tbsp
- Honey - 3 Tbsp
- Rice vinegar - 1 Tbsp
Prep and marinate chicken - Slice chicken against the grain into 1/2" / 1.2 cm slices. Whisk together all ingredients listed under marinade. Pour over chicken and allow to marinate in refrigerator for at least 30 minutes or overnight. (Can be done up to 1 day ahead)
Make vinaigrette - Mince garlic. Whisk together garlic, sugar, soy sauce, rice vinegar and sesame oil. Slowly add oil while whisking. (Can be done up to 5 days ahead and refrigerated)
Red peppers / Oranges / Green onions - Prep as directed. (Can be done up to 3 days ahead)
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Heat a saute pan or wok over medium heat. Add oil. When oil begins to shimmer, use tongs or a slotted spoon to transfer chicken to the pan (be careful - the hot oil may sizzle a bit). Reserve marinade. Cook chicken without stirring until the bottom begins to brown, ~5 minutes. Use a spatula to flip chicken over and cook the other side. When chicken is nearly cooked through, add remaining marinade and sesame seeds and continue cooking until marinade thickens and coats chicken.
If using frozen edamame, microwave according to instructions to defrost / warm up.
Assemble salads by tossing salad greens with edamame, cashews, red peppers and oranges. Top with sesame chicken and green onions. Drizzle dressing over the top just before serving and enjoy!