Honey Sesame Chicken Salad

Honey Sesame Chicken Salad with Sesame Garlic Vinaigrette brings together crisp vegetables, juicy sesame chicken, sweet roasted peas, and a punchy homemade dressing in one gorgeous bowl. It is the kind of main course salad that checks every box fresh filling and full of flavor with a satisfying crunch. Ideal when you want something that feels special but still comes together with mostly easy steps and ingredients.

I first tried this salad for a potluck with friends and watched everyone go back for seconds. Now it is my favorite way to use up leftover chicken or a mix of early spring veggies.

Ingredients

• Sugar snap peas: This sweet green veggie roasts beautifully for a tender bite Pick peas that are firm bright and have no spots
• Olive oil: For roasting peas and sautéing chicken Choose extra virgin for best taste
• Low sodium soy sauce: Brings depth without too much salt Opt for naturally brewed versions
• Garlic powder: Easy way to boost savoriness without fresh chopping
• Toasted sesame oil: Key for nutty aroma and rich flavor Always look for toasted not plain
• Sesame seeds: For crunch and classic sesame notes Fresh seeds taste best so check the date
• Wonton wrappers: Fried into strips for crispy salad topping Use fresh wrappers and keep them sealed until use
• Coconut oil: For frying wontons Brings a hint of sweetness and does not smoke easily
• Boneless skinless chicken breasts: Lean and quick cooking Try to choose organic or air-chilled for tenderness
• Brown sugar: Boosts caramelization on chicken Look for soft and moist sugar
• Salt and pepper: Simple seasoning with freshly cracked pepper preferred
• Butter lettuce: Tender and sweet with ruffled leaves Pick heads with no browning
• Napa cabbage: Adds crunch and mild sweetness Look for crisp pale leaves
• Broccoli slaw: Adds texture and crunch from stem parts You can find it ready to use in the produce section
• Green onions: Mild onion flavor and pop of color Choose those with bright greens and no sliminess
• Avocado: Creamy balance to crisp veggies Buy slightly soft avocados then ripen at room temp
• Mandarin oranges: Sweet citrus bursts Canned work but fresh are more fragrant
• Rainbow carrots: Colorful and earthy Try to buy them with greens attached for freshness
• Apple cider vinegar: Lifts and brightens the vinaigrette Use raw unfiltered for best results
• Honey: Natural sweetness in the dressing Choose a mild honey for balanced flavor
• Fresh garlic: Adds real bite and aroma Freshly minced for vibrance
• Salt and pepper: Balance out dressing flavors
• Olive oil and toasted sesame oil: Blend together for that signature vinaigrette texture and nutty taste

Step-by-Step Instructions

Prep and Roast the Sugar Snap Peas:

Preheat your oven to four hundred degrees F Line a baking tray with foil or parchment Arrange the peas on the tray and toss them with olive oil and soy sauce until coated Sprinkle over the garlic powder Slide the tray into the oven and let the peas roast for twenty to twenty five minutes Toss them once halfway Roast until they are soft and have a touch of golden color When done drizzle the peas with sesame oil and a sprinkle of sesame seeds Let them cool

Fry the Crispy Wontons:

Pour coconut oil into a skillet until you have at least one inch of depth Heat gently over medium Test the oil by carefully dropping in a wonton strip It should sizzle and crisp up Toss in all the strips and fry for one to two minutes You want them golden brown and crisp Remove wontons with tongs and drain on paper towels The strips will keep crisp as they cool

Cook the Sesame Chicken:

Warm olive oil in a skillet over medium heat Season your chicken breasts with garlic powder brown sugar salt and pepper Add them to the hot pan Let them sear for about five minutes per side until they have a golden crust Cover the skillet and let them cook through for another five minutes Slice the chicken while it is still warm Drizzle with the sesame oil and scatter sesame seeds over top

Assemble the Salad:

In a large bowl layer the butter lettuce napa cabbage broccoli slaw green onions avocado mandarin oranges and rainbow carrots Top with your warm sesame chicken and roasted peas

Make the Sesame Garlic Vinaigrette:

In a medium mixing bowl whisk together apple cider vinegar honey and minced garlic Sprinkle in a good pinch of salt and black pepper Now slowly stream in both the toasted sesame oil and olive oil as you whisk fast Keep whisking until you see the dressing go from thin to creamy and emulsified

Dress and Serve:

Pour the vinaigrette generously over the salad right before serving Toss gently Top with the crispy wonton strips and extra sesame seeds for garnish Serve and enjoy right away

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The toasted sesame oil is what gives this recipe its deep rich flavor I love drizzling a little extra over the chicken just before eating because it brings the entire dish together. One time our kids started sneaking the sesame snap peas to snack on while the salad was still coming together and now I always double that part just in case.

Storage Tips

Leftover salad with dressing is best eaten within a day since the greens will wilt. If you know you will have extra only dress what you plan to eat and keep the vinaigrette and wontons separate. Roasted peas and chicken will keep for up to three days in a cold airtight container. The crispy wontons are best freshly fried but you can store extra in a paper towel lined container at room temp for the first day.

Ingredient Substitutions

You can swap napa cabbage for green or red cabbage or even use all lettuce if that is what you have Broccoli slaw can be made from just shredded carrots Avocado is optional but brings creaminess Fresh mandarins work especially well in season though canned are easy Toasted almonds or peanuts are delicious if you want to skip the wontons For a vegetarian version leave out chicken and add crispy tofu cubes.

Serving Suggestions

This salad makes a refreshing main for lunch or dinner Serve it with a side of rice or noodles if you want more carbs For parties arrange in a large shallow platter with vignettes of ingredients like a composed salad so it looks like edible art. Bring extra dressing to the table in case guests want more. If you need to scale up just multiply the ingredients and, keep crispy toppings separate until serving time.

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A Bit of Inspiration

This salad draws inspiration from Chinese American restaurant classics combining sweet savory crunchy and fresh in every bite. The sesame vinaigrette owes its punch to both classic sesame and garlic flavors used in many Asian dishes. Homemade touches like roasted peas and fried wontons lift the whole experience beyond a typical takeout salad.

Recipe FAQs

→ How do I ensure the chicken stays moist?

For juicy chicken, avoid overcooking. Brown both sides in olive oil, then cover and finish cooking gently until just cooked through. Slice immediately to lock in moisture.

→ Can I substitute other greens for butter lettuce?

Yes, you can use romaine, baby spinach, or mixed greens for a similar crisp and fresh texture in your salad base.

→ What's the best way to get crispy wonton strips?

Fry wonton strips in hot coconut oil for 1-2 minutes until golden. Drain on paper towels to remove extra oil and keep them crunchy.

→ Is it possible to make the vinaigrette ahead?

Absolutely. Prepare the sesame garlic vinaigrette up to three days in advance and refrigerate in a sealed container. Whisk before using.

→ Are there any nut-free alternatives for sesame oil?

Sesame oil adds unique flavor, but for nut allergies, try sunflower oil and use a splash of rice vinegar for depth.

→ How do I roast sugar snap peas without burning?

Roast at 400°F, tossing once midway. Watch for a slight golden color and softened texture, usually achieved in 20-25 minutes.