Sesame Chicken & Veggie Salad Recipe

Make a satisfying, light meal with this crispy veggie salad topped with chicken and a unique Asian dressing.




  • In a skillet, bring 2 cups salted water to a simmer.
  • Add chicken, cover and cook over low heat, about 8 minutes (internal temperature should be 165 degrees F).
  • Turn off heat and let stand 5 minutes, then drain water.
  • Shred chicken with a fork and set aside.
  • Place Fresh Express Veggie Lover’s salad in a large bowl.
  • Add shredded chicken and chopped green onions.
  • Toss with carrot-sesame dressing.
  • Sprinkle chopped peanuts on salad and serve.

Dressing Ingredients:

  • 1/2 cup carrot juice
  • 1/4 cup reduced-fat silken tofu
  • 1 Tablespoon fresh ginger, minced
  • 2 Tablespoon un-seasoned rice-wine vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon black sesame seeds

Dressing Instructions:

  • Puree all ingredients in a food processor or blender until smooth. Refrigerate extra dressing for up to 3 days. Stir dressing before using.
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