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Sesame Chicken Over Greens

 Sesame Chicken Over Greens
"My teenage sons can't get enough of this dish," confides Diana Mullins of Lexington, Kentucky. "I like it, too. The grilled chicken strips make the salad hearty enough for a meal...but the assorted fresh veggies keep it nice and light."
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 2 teaspoons crushed red pepper flakes
  • 1 garlic clove, minced
  • 4 boneless skinless chicken breast halves (1 pound)
  • 5 cups torn mixed salad greens
  • 1/2 cup sliced sweet red pepper
  • 1/2 cup shredded carrot
  • 4 green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup reduced-fat ranch salad dressing
  • 1 tablespoon sesame seeds, toasted


  • In a large resealable plastic bag, combine the first six ingredients.
  • Add chicken; seal bag and turn to coat. Refrigerate for several
  • hours or overnight.
  • Drain and discard marinade. Grill chicken, uncovered, over medium
  • heat for 5-7 minutes on each side or until juices run clear.
  • On four serving plates, divide the greens, red pepper, carrot, onions
  • and olives. Thinly slice chicken and arrange over salad. Drizzle
  • with ranch dressing; sprinkle with sesame seeds. Yield: 4 servings.

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Sesame Chicken Over Greens (continued)

Directions (continued)

Nutritional Facts: One serving (1 chicken breast half with about 1-1/2 cups salad and 2 tablespoons dressing) equals 347 calories, 16 g fat (2 g saturated fat), 71 mg cholesterol, 788 mg sodium, 21 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 fat, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.