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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.3
  • Total Fat: 5.3 g
  • Cholesterol: 4.0 mg
  • Sodium: 180.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 14.2 g

View full nutritional breakdown of Sesame Chicken Salad calories by ingredient
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Sesame Chicken Salad

Submitted by: REVJVH

Introduction

A slightly spicy, nicely-flavored chicken salad. It goes nicely in a wonton cup for a party appetizer.

Nutritional information is calculated on a 100-gram serving.
A slightly spicy, nicely-flavored chicken salad. It goes nicely in a wonton cup for a party appetizer.

Nutritional information is calculated on a 100-gram serving.

Number of Servings: 8

Ingredients

    16 oz skinless, boneless chicken breasts
    2 cups fresh green beans, sliced diagonally in 1/2" pieces
    1/2 cup Hellmann's Light Mayonnaise
    1 tbsp honey
    2 tbsp sesame seeds
    2 tsp lite soy sauce
    dash cayenne pepper
    2 tbsp chopped fresh cilantro (optional, I some people hate it)

    2 cups water
    salt to taste

Directions

Bring 2 cups of salted water to a boil in a medium saucepan.

Preheat oven or toaster to oven to 350 degrees. Spread sesame seeds out on a pan and toast them in the oven for about 5 minutes until they turn a little bit golden.

Add the chicken breasts and set a timer for 7 minutes. When it rings, add the green beans and set a time for 3 more minutes. Remove from heat and drain.

Remove chicken and chop finely. Transfer to a medium-sized mixing bowl. Add the green beans, mayonnaise, honey, sesame seeds, soy sauce, cilantro (if desired), and a dash of cayenne pepper. Combine thoroughly.

Taste it and add a bit more seasoning - cayenne, salt, soy sauce -- if desired.

I spooned this by tablespoons into wonton cups that I'd made by lightly brushing 3" wonton skins with oil and pressing them, oiled side down, into mini-muffin tin cups and baking at 325 degrees for about 10 minutes until golden.

The nutritional information is calculated on a 100-gram serving.



Number of Servings: 8

Recipe submitted by SparkPeople user REVJVH.






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