• Servings 4-6
  • Prep 15 min
  • Cuisine
  • Skill Level

Sesame Chicken Salad


  • 2 lbs cooked chicken breasts, boneless, skinless, cut into 1/4 inch strips
  • 1/2 lb snow peas, sliced diagonally
  • 8 water chestnuts, sliced
  • 4 scallions, sliced on a bias
  • 1/2 cup sesame seeds, lightly toasted
  • kosher salt and black pepper to taste
  • 2 tbs dry sherry
  • 1 egg yolk
  • 1 and 1/2 tbs fresh lemon juice
  • 1 tbs Dijon mustard
  • 1 tbs dark soy sauce
  • 1 tsp sugar
  • 1/2 tsp fresh ginger, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup peanut oil
  • dash red pepper flakes


  • Combine the chicken, snow peas, water chestnuts, onion, sesame seed, salt and pepper in a bowl and toss lightly.
  • Mix sherry, egg yolk, lemon juice, mustard, soy sauce, sugar and ginger in the bowl of a food processor and mix to combine.
  • Gradually add the oils, pulseing constantly until mixture is emulsified.
  • Add the hot pepper flakes to taste.
  • Pour mixture over the chicken, mix well and serve chilled or at room temperature.

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