Copycat Sweetgreen Chicken Sesame Crunch Salad Recipe
This Copycat Sweetgreen Chicken Sesame Crunch Salad is a delightful blend of fresh greens, crunchy chow mein noodles, and flavorful sesame-crusted chicken, all tossed in a tangy citrus sesame vinaigrette. Perfect for a light yet satisfying meal, this salad combines vibrant textures and bold flavors inspired by the popular Sweetgreen restaurant.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Sesame Crunch
- ⅓ cup sesame seeds
- 4 tsp maple syrup
- Pinch of kosher salt
Chicken
- 1 lb boneless, skinless chicken breast (butterflied and/or beaten down to ¼-½” thick)
- 1 tbsp avocado oil (or olive oil)
- 1 tbsp umami seasoning (reduce if sensitive to salt)
Citrus Sesame Vinaigrette
- ⅓ cup fresh squeezed orange juice (from about 1 juicy orange)
- 3 tbsp olive oil
- 1 ½ tbsp toasted sesame oil
- 1 ½ tbsp rice vinegar
- 1 ½ tbsp tamari (can substitute soy sauce or coconut aminos)
- 1 tbsp maple syrup (or honey)
- ½ tbsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- Kosher salt (to taste)
Salad
- 6 cups shredded romaine
- 4 cups shredded kale
- 2 cups shredded red cabbage
- 1 ⅓ cup chow mein noodles
- 1 cup grated carrots
Instructions
- Prepare Sesame Crunch: Preheat your oven to 300°F and line a small baking sheet or quarter sheet pan with parchment paper. In a small bowl, mix together the sesame seeds, maple syrup, and a pinch of kosher salt until combined. Spread the mixture evenly on the baking sheet and bake for 25 minutes. Allow the sesame crunch to cool and harden, then break it into chunks.
- Marinate Chicken: While the sesame crunch is baking, place the butterflied or thinned chicken breasts in a medium bowl. Add avocado oil and umami seasoning, then toss to coat evenly. Set aside to marinate while preparing the dressing and other ingredients.
- Make Citrus Sesame Vinaigrette: In a small bowl, jar, or liquid measuring cup, combine fresh orange juice, olive oil, toasted sesame oil, rice vinegar, tamari, maple syrup, Dijon mustard, garlic powder, ground ginger, and kosher salt. Whisk or shake vigorously until the dressing emulsifies and becomes slightly thickened.
- Cook Chicken: Heat a large pan, preferably cast iron, over medium-high heat. Add a bit of oil to the pan and place the marinated chicken breasts ensuring they do not overlap. Cook for 3-4 minutes on one side, then flip and cook an additional 2 minutes, or until fully cooked through. Remove from heat and allow the chicken to rest for several minutes before cutting into cubes.
- Assemble Salad: In a large bowl, combine shredded romaine, kale, red cabbage, grated carrots, and chow mein noodles. Add the cubed chicken and the broken sesame crunch pieces. Drizzle with the prepared citrus sesame vinaigrette and toss everything gently to combine. Serve immediately and enjoy your fresh, flavorful salad.
Notes
- For a gluten-free option, ensure tamari used is certified gluten-free and confirm that chow mein noodles are replaced or omitted.
- Chicken can be grilled instead of pan-cooked for a smoky flavor.
- Maple syrup can be substituted with honey in the sesame crunch and dressing.
- Adjust umami seasoning and salt to your taste, especially if sensitive to sodium.
- Leftover salad components can be stored separately and combined just before serving for optimal freshness.
