Asian Chicken Sesame Salad with Carrots and Cucumbers

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a lighter flavor while maintaining healthy fats.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

Pound the chicken breasts to an even thickness using a rolling pin inside plastic bags.

Season the chicken with coarse sea salt, garlic powder, and black pepper on both sides.

In a small bowl, mix together 3 tbsp rice vinegar, 1 tbsp toasted sesame oil, 3 tbsp honey, and 2 tbsp soy sauce.

Zest 1 tsp of fresh ginger and add it to the sauce mixture.

In another small bowl, combine 3 tbsp water with 1 tsp corn starch and stir until dissolved; add this to the sauce mixture.

Mince 4 cloves of garlic and set aside.

Heat 2-3 tbsp light olive oil in a sturdy frying pan over medium-high heat.

Add the chicken to the pan and cook for about 3-4 minutes until golden crust forms on the bottom.

Flip the chicken and cook for another 3 minutes, checking the internal temperature with a meat thermometer until it reaches at least 165°F.

Remove the chicken from the pan and let it rest on a plate.

In the same pan, add 2 tsp butter and the minced garlic; cook for about 1-2 minutes until fragrant.

Pour the sauce mixture into the pan and stir to combine, cooking for about 3 minutes until thickened.

Transfer the rested chicken to a cutting board and slice it into strips.

Return the sliced chicken to the pan with the sauce and stir to coat.

Slice the cucumber into half circles using a knife and a mandolin slicer for uniformity.

Prepare the carrots by peeling them and slicing them into ribbons using a vegetable peeler.

Chop the green onions for garnish.

Assemble the salad by combining mixed salad greens, cucumber slices, carrot ribbons, and the chicken with sauce on top; sprinkle with crunchy wonton strips.

Equipment Needed

Spice Level:

Allergens