I shared that I made this on Instagram a few weeks ago, and there were so many requests that I had to make it again so I could share it with you! We have a very full house right now with my parents and my brother visiting us in Napa. Add that to the two tween/teenage girls that are growing like crazy and hungry all the time, and having a full fridge at all times seems to be a very important part of my life!
I like having pre-made salads like this available for everyone so there are easy lunches available or just even something for the endless snacking that is going on around here!
This makes a very big batch- big enough for dinner for a whole family. If you don’t want as much, just cut it in half. Or enjoy it all week! This is made with hearty veggies so it does not get soggy at all and just marinates in its own flavors.
One ingredient note- the “Chili-Crisp” sauce I note in the ingredients is a newer product I have been using. They sell it at Trader Joes, Asian Markets, Amazon, and many smaller grocery stores. It just has crispy garlic and chili and oil, plus it is not spicy- it’s really mild, and it is SO delicious!!! I highly encourage you to pick some up.
- Sesame Chicken:
- 1.5 pounds chicken breast
- 2 teaspoons sesame oil
- Kosher salt
- Spring Veggies:
- 2 bunches asparagus, end trimmed and cut into 1-1.5” pieces
- 10 ounces Green peas
- 10 ounces snap peas, cut into thirds
- 6 large radishes, cut into matchsticks
- 6 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Sesame Garlic Sauce:
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons chili crisp sauce
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 3 tablespoons rice vinegar
- Kosher salt
- Preheat the oven to 400 degrees. On a sheet pan lined with tin foil, add the chicken breasts and rub with the sesame oil and sprinkle well with kosher salt. Bake the chicken until cooked through, about 15-20 minutes depending on the thickness.
- Meanwhile, bring a pot of salted water to a boil. Add half of the asparagus and cook for just 1 minute until bright green. Use a strainer spoon to scoop the asparagus out while draining and then put them in a big bowl of ice water. Repeat with the other half of the asparagus. Then repeat with the peas, which will float when they are done. When all of the vegetables are cool, drain the water out of them.
- Prepare the snap peas, radishes and green onions and combine with the drained asparagus and peas in a large bowl.
- In a small separate bowl, combine the Sesame Garlic Sauce ingredients. Whisk together the garlic, ginger, chili-crisp sauce, tamari, sesame oil and rice vinegar.
- When the chicken comes out of the oven, I let it cool and then cut it into chunks. Add the chunks of chicken to the vegetables and then pour all of the sauce over the salad and toss well to combine. Season to taste with kosher salt and sprinkle with the toasted sesame seeds. Serve immediately or store in the refrigerator for a few days and use for lunch or snacks!
This salad sounds and looks amazing Heather!
Did you use bone-in/skin on chicken breasts or boneless for this recipe?
Thanks!
This dish is so delicious. Thanks for sharing.