This is the kind of chicken salad you’d wind up paying WAY too much money for at a restaurant but that you can make at home for half the cost. The mixture of textures from the soft orange slices to the crunchy shredded carrots demonstrates how each ingredient is able to combine into a harmonious whole.
- Serves: 4
- Prep Time: 15 minutes, plus 1 hour marinade time
- Cook Time: 15 minutes
- 2 boneless, skinless chicken breasts
- 1 (16-ounce) bottle Asian toasted sesame dressing
- 1 tablespoon olive oil
- 1 head romaine lettuce, chopped (about 22 ounces)
- 1 (10-ounce) can mandarin oranges
- 2 tomatoes, cut into wedges
- 4 scallions, sliced on an angle
- ½ small red onion, halved and thinly sliced
- 2 celery stalks, chopped
- ¼ cup shredded carrots
- Tuxedo sesame seeds (mixed black and white), for garnish
- In a large bowl, combine the chicken breasts and ¼ cup of the Asian dressing. Allow them to marinate for up to 1 hour.
- In a medium skillet, heat the olive oil over medium heat. Add the chicken to the pan. Cook for 5 to 7 minutes on each side until the chicken is cooked through. Allow the chicken to rest for 5 minutes before slicing into 1-inch strips.
- To make the salad, toss the romaine lettuce, mandarin oranges, tomatoes, scallions, red onion, celery, and shredded carrots in a large salad bowl. Divide among four plates and top each serving with half a chicken breast on top. Top with additional Asian dressing and sesame seeds.