Sesame Chicken Salad Recipe

Name: Sesame Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound vermicelli; 1 cup plus 3 tablespoons canned low-sodium chicken broth or homemade stock; 3 scallions including green tops, cut into 1/4-inch slices; 1/4 teaspoon salt; 1 1/3 pounds boneless, skinless chicken breasts (about 4 ); 1 tablespoon chopped fresh ginger; 4 cloves garlic, chopped; 2 tablespoons tahini (sesame-seed paste); 1 tablespoon Asian sesame oil; 2 teaspoons sugar; 2 1/2 tablespoons cooking oil; 1/8 teaspoon dried red-pepper flakes; 3 tablespoons soy sauce; 1/2 teaspoon fresh-ground black pepper; 2 cucumbers, halved lengthwise, peeled, and seeded

Servings: persons

1/4 pound vermicelli
1 cup plus 3 tablespoons canned low-sodium chicken broth or homemade stock
3 scallions including green tops, cut into 1/4-inch slices
1/4 teaspoon salt
1 1/3 pounds boneless, skinless chicken breasts (about 4 )
1 tablespoon chopped fresh ginger
4 cloves garlic, chopped
2 tablespoons tahini (sesame-seed paste)
1 tablespoon Asian sesame oil
2 teaspoons sugar
2 1/2 tablespoons cooking oil
1/8 teaspoon dried red-pepper flakes
3 tablespoons soy sauce
1/2 teaspoon fresh-ground black pepper
2 cucumbers, halved lengthwise, peeled, and seeded

1
In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
2
In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.
3
In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.
4
To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.
5
Wine Recommendation: The bold flavors of the salad will be complemented by the acidity and slight sweetness of a German kabinett riesling from the Mosel-Saar-Ruwer.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 pound vermicelli, 1 cup plus 3 tablespoons canned low-sodium chicken broth or homemade stock, 3 scallions including green tops, cut into 1/4-inch slices, 1/4 teaspoon salt, and more.

Yes, Sesame Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sesame Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions