Sesame Chicken Salad

Grilled Sesame Chicken Salad

An easy salad made with grilled chicken breasts, Basmati rice and white beans – a pantry staple at our house.You could substitute chickpeas if you prefer.


  • 2 chicken breasts, boneless, skinless
  • Marinade:
  • 2 tbs sweet soy sauce
  • 2 tbs sherry vinegar
  • 2 tbs olive oil
  • Lettuce, enough for 2 main course salads, prepared 
  • 1/3 cup Basmati rice
  • 2/3 cup chicken stock
  • 1 cup (8oz, 250gr) white beans, drained,  rinsed
  • 2 tsp black sesame seeds
  • 2 tsp white sesame seeds
  • Vinaigrette:
  • 1 tbs Dijon-style mustard
  • 1 tbs soy sauce
  • 2 tbs sherry vinegar
  • 2 tbs olive oil
  • 1 tbs sesame or walnut oil


  • Mix all ingredients for marinade.
  • Pour over chicken and allow to marinate 10 minutes. 
  • Cook rice in chicken stock for 15 minutes or according to package instructions.
  • To make Vinaigrette whisk mustard, soy sauce and vinegar together.
  • Slowly add oil, whisking constantly. Set aside.
  • Prepare lettuce and put in large salad bowl.
  • Remove rice from heat when done, uncover and allow to cool slightly.
  • Cook chicken on barbecue grill over direct heat for 7 – 9 minutes per side. 
  • When done remove and let rest a few minutes. Slice. 
  • Toss lettuce with about half of the vinaigrette.
  • Add rice, beans and more vinaigrette to taste.
  • Arrange chicken on top.
  • Sprinkle with sesame seeds, and serve with any remaining vinaigrette on the side. 


To make this even easier use rotisserie chicken and serve with a baguette, skipping the rice, for a no-cook salad.
If you don’t have sweet soy sauce just use regular….
I used all of the vinaigrette in the salad.

Keywords: grilled chicken, sesame seeds, lettuce salad

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