Roasted Sesame Chicken Salad

Steps

How to make it

Prep 18 min · Cook 18 min

1. Separate, wash, and spin-dry 綜合生菜 120 g; halve 小番茄 8 pcs; thinly slice 酸黃瓜 50 g; keep separate to avoid excess moisture.
2. Heat the frying oil to 170°C; fry the chicken for 6–7 minutes until golden and cooked through, then drain on a wire rack to stay crisp.
3. While chicken is still warm, snip into about 3 cm pieces with kitchen shears for easy mixing.
4. In a deep bowl, whisk 焙煎胡麻醬 2 tbsp with 海鹽 1/2 tsp; taste for salt and aroma.
5. Add greens to a large salad bowl; pour about 2/3 of the sesame dressing and toss gently to coat each leaf.
6. Transfer dressed greens to a large platter; mound fried chicken in the center and garnish with tomatoes and pickles for color and acidity.
7. Drizzle remaining sesame dressing; sprinkle a little white sesame; serve while chicken skin is still crisp.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions