Sesame Chicken Salad

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Sesame Chicken Salad is a deliciously light, yet crispy coated pan fried chicken served with a tangy dipping sauce and slaw.

If you like Asian flavors as much as we do, I think you’re really going to love this recipe I found on Curious Cuisinere for Sesame Chicken Salad, which is my July pick for the Secret Recipe Club (#SRC).

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

It took me a while to settle on this recipe because Sarah has hundreds of wonderful ones to choose from, and her blog is extremely easy to navigate!

But, in the end, when there is a choice to be made between Asian flavors and anything else, Asian flavors always win out. No contest!

I adapted Sarah’s original recipe by making an Asian inspired dressing for the coleslaw instead of making a pan sauce, and also by using that dressing as a dipping sauce for the chicken.

Other than that, I followed her recipe and instructions for breading and frying the chicken. The lightness of this batter is incredible, and surprisingly it only takes two simple ingredients; egg whites and cornstarch.

The only thing negative I encountered was some excessive spitting and sputtering of the hot oil as the chicken was cooking but I’m pretty sure that was because I used too much oil.

Oh well, I guess I didn’t follow Sarah’s instructions all that well, so don’t be like me, and use what the recipe calls for! *wink*

SESAME CHICKEN SALAD   {PRINT THIS RECIPE}
Servings: 4      Prep Time: 15 minutes      Cook Time: 15 minutes

For the slaw:
3 cups shredded cabbage
1 carrot, shredded
1/2 medium red onion shredded
1/2 teaspoon salt
1/4 teaspoon pepper

For the dressing:
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon ground ginger
1/2 teaspoon sesame oil
1 teaspoon fresh lime juice
1 clove garlic, minced
dash red pepper flakes

For the chicken:
2 large chicken breasts, cut into bite sized pieces
4 egg whites
4 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
honey to drizzle
sesame seeds to garnish

-Place the slaw ingredients in a large bowl. Mix.
-Meanwhile in a medium bowl whisk together all the dressing ingredients until smooth and creamy.
-Pour half of the dressing over the slaw and mix well to combine. Refrigerate the slaw and the remaining dressing until ready to eat.
-Whisk together the egg whites and cornstarch until the cornstarch is completely dissolved.
-Place the cut up chicken into the egg white mixture and stir to coat each piece.
-Working in batches, in a large, high sided skillet over medium high heat, carefully pan fry the chicken pieces in the oil on both sides until deeply golden in color. *Note – have a spatter screen handy in case of spitting and sputtering oil.
-Remove the cooked chicken to a paper towel lined plate to continue pan frying the remaining chicken.
-To assemble the salad, place some of the slaw in the bottom of a bowl and top with the cooked chicken.
-Drizzle the chicken with honey and sprinkle with sesame seeds.
-Serve and enjoy!

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!