Toasted sesame seeds and almonds give this Oriental Chicken Salad a nutty crunch. An easy, light dinner salad that makes a complete meal!
This is our first full week of summer heat! I’m not complaining…I love the change of seasons. I know this heat will turn into winter snow sooner than I realize it, so I’m enjoying it!
Today I have an Oriental Chicken Salad recipe for you, which will be light and refreshing for these hot summer nights.
I love the nutty flavor of this salad. The homemade dressing with oil and vinegar has toasted sesame seeds and sliced almonds in it, which gives a unique taste, different from other lettuce salads.
This is a great recipe if you happen to have leftover chicken. Either boiled chicken or grilled. We used boiled chicken for ours, but I’m betting a grilled chicken would give a great taste!
For this recipe, you’ll want to plan ahead just a little bit by making the dressing and chicken ahead of time. I toasted the sesame seeds and almonds, and boiled my chicken in the morning. While the chicken is boiling, you can make the dressing. Chop up the chicken, add the dressing, and then you’ll the mixture into the fridge. This way the chicken will be nice and cold, and the flavors of the dressing will be well blended in by the time you want to eat it!
When it comes time for dinner, you can quickly chop some lettuce and green onions, put your chicken & dressing on top, and you’ve got yourself a nice, cool dinner!
Oriental Chicken Salad
For the Toasted Seeds and Almonds:
- 1 tablespoon olive oil
- 1/4 cup sesame seed toasted
- 1/3 cup sliced almonds toasted
For the Salad
- 1 1/2 pounds cooked chicken breasts either grilled or baked, cut into bite-size chunks
- 3 green onions with tops chopped
- 1 tablespoon poppy seeds
- 3 ounces chow mein noodles
- 1 head lettuce cut into small pieces
- 4 tablespoons sugar
- 4 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup light-tasting olive oil
- In a small skillet, heat a tablespoon of oil over medium low heat. Add the almonds and sesame seeds. Allow them to lightly cook and brown, stirring them often and watching them closely so that they don't burn. Once they are golden brown, scoop them into a small bowl to cool.
- Cut the cooked chicken breasts into bite-size pieces. We like using leftover grilled chicken for this recipe. You can also use a rotisserie chicken. The chicken should not be hot.
- In a large bowl, add the chicken, almonds, sesame seeds, poppy seeds and green onions. Set aside.
- For the dressing, add the sugar, vinegar, salt, pepper and oil to a jar and shake to mix well. Pour the dressing over the chicken mixture and refrigerate until serving.
- Right before serving, mix the chicken in with the chopped lettuce and top with chow mein noodles. Serves 6.