Sesame Chicken with Fresh Shredded Salad

Sesame Chicken with Fresh Shredded Salad

Feast your eyes and palate on the Sesame Chicken with Fresh Shredded Salad, a perfect blend of nutty, savory flavors and crisp, invigorating freshness. Each tender piece of chicken, enrobed in a sticky, sweet glaze and speckled with sesame seeds, offers a satisfying bite that contrasts beautifully with the light, tangy crunch of the lemon-dressed salad. This dish, complete with vibrant greens and juicy cherry tomatoes, is a testament to the joys of combining simple, fresh ingredients to create a meal that's as nutritious as it is delightful. It's a culinary celebration that's sure to impress at any dining table.

Shopping List:

  • 1 lb chicken thighs or breasts
  • 2 tablespoons sesame seeds
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons olive oil or sesame oil, plus more for cooking
  • 1/2 head of cabbage
  • 2 large carrots
  • 1 lemon
  • 2 cups spinach leaves or mixed salad greens
  • 1/2 cup cherry tomatoes
  • Salt and pepper to taste
  • Optional: 1 tablespoon rice wine vinegar or white vinegar


Sesame Chicken:

  1. Cut 1 lb of chicken into strips or bite-sized pieces.
  2. Marinate with 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 3 minced garlic cloves, 1 inch of grated ginger, and 1 tablespoon of sesame oil for at least 30 minutes.
  3. In a pan, heat 2 tablespoons of olive oil and cook the chicken until golden and cooked through.
  4. In the final minute of cooking, sprinkle 2 tablespoons of sesame seeds over the chicken and stir to coat.

Fresh Shredded Salad:

  1. Thinly slice 1/2 head of cabbage.
  2. Grate 2 large carrots.
  3. In a bowl, whisk together the juice of 1 lemon, 1 tablespoon of olive oil, salt, pepper, and an optional 1 tablespoon of vinegar.
  4. Toss the cabbage and carrots in the dressing.


  1. Arrange the cooked sesame chicken on one half of the plate.
  2. On the other half, mound the fresh shredded salad.
  3. Garnish with 2 cups of fresh spinach leaves or mixed salad greens.
  4. Scatter 1/2 cup of cherry tomatoes around the greens.
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