chicken salad
chicken salad

Ayushi Pandey



Prep Time

: 10

Cooking Time

: 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.23 g
Sat Fat 0.582 g
Salt 94.0 mg
Sugars 2.82 g
  • Other Items
  1. 3 tablespoons Sesame Oil
  2. 4 tablespoons Rice Vinegar
  3. 1 tablespoon Low Sodium Soy Sauce
  4. 1 tablespoon Water
  5. ½ teaspoon Crushed Red Pepper Flakes
  6. ½ teaspoon Sesame Seeds
  7. 8 oz raw boneless, skinless chicken, cut into 1-ounce strips
  8. 1 tablespoon Flour
  9. 1 egg white, beaten
  10. 12 cups Lettuce
  11. 1 cup Cabbage
  12. 1 cup Carrot
  13. 1 cup Chopped Snow Peas
  14. 1 cup canned mandarin oranges packed in water, drained
  15. ¼ cup Sliced Almond
  1. In a mixing bowl, combine 2 tablespoons of the sesame oil with the rice vinegar, soy sauce, water, crushed red pepper flakes and ½ teaspoon of sesame seeds. Stir or whisk together to combine and set aside.
  2. Place the chicken strips in a gallon zip-top bag and add the flour. Seal the bag and toss until the chicken is coated. Place the beaten egg white in a shallow dish and the remaining ¼ cup of sesame seeds in another shallow dish. Remove each chicken strip from the bag and dip it in the egg whites to coat all sides, then transfer it to the sesame seeds to coat with seeds.
  3. When all the chicken pieces are coated with seeds, pour the remaining 2 teaspoons of sesame oil into a large skillet or saute pan and bring to medium heat. Add the sesame-coated chicken and cook for 5-7 minutes, flipping about halfway through, until chicken strips are cooked through. Remove from heat.
  4. *To build each salad, place 3 cups of lettuce into a bowl and add ½ cup of coleslaw mix, ¼ cup chopped snow peas, ¼ cup mandarin oranges and a tablespoon of sliced almonds. Slice two strips of the sesame chicken and place on top. Stir the dressing to combine and drizzle the salad with two tablespoons of dressing.