Best 8 Sesame Chicken Mango Salad Recipes

CURRIED CHICKEN & MANGO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
• Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
• To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

SESAME-MANGO CHICKEN SALAD-TO-GO

Steps:

• Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
• Refrigerate until ready to pack in insulated lunch bag.
• Shake container to coat salad with dressing just before serving.

MANGO-SESAME DRESSING

Steps:

• Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

SOUTHWEST MANGO CHICKEN SALAD

Steps:

• For dressing, in a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, beans, mango, red pepper, jicama and onions. Drizzle with dressing and toss to coat. Refrigerate for at least 10 minutes., Just before serving, toss chicken mixture with spinach and salad greens. Sprinkle with pepitas.

SESAME CHICKEN SALAD

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
• While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
• Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

EASY SESAME CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
• While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
• Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
• Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

CHICKEN SALAD WITH MANGO AND MINT

Steps:

• In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
• Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
• While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
• In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
• Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.

SESAME CHICKEN CUCUMBER NOODLE SALAD

Steps:

• In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.).
• After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
• In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.