Cookbook:Sesame Chicken Salad
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| Sesame Chicken Salad | |
|---|---|
| Category | Salad recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
editChicken
editDressing
edit- Mayonnaise
- Sesame oil
- White sugar
- Fresh ginger, grated
Assembly
edit- Sesame seeds
- Green cabbage, shredded
- Carrot, shredded
- Crispy fried noodles
Equipment
edit- Frying pan
- Grill
- Knife
- Stovetop
- Bowl
Procedure
edit- Put the chicken in a bowl. Add the soy sauce, garlic, brown sugar, and ginger. Cover the bowl with plastic wrap and refrigerate for 8 hours.
- Combine the mayonnaise, sesame oil, white sugar, and ginger to make the dressing. Set aside.
- Oil the grill. Remove the refrigerated chicken from the marinade, and drain away excess marinade. Put the chicken on the grill, and grill until cooked through (about 10 minutes).
- Remove the chicken from the grill and cool. Cut it into bite-sized pieces.
- Toast the sesame seeds in a dry pan, shaking the pan to prevent burning, until they are fragrant (2–3 minutes). Quickly remove the seeds from the pan, and set them aside.
- Combine the shredded cabbage, carrots, cooked chicken, and toasted sesame seeds. Add the dressing, and toss to combine.
- Top the salad with crispy fried noodles, and serve.