Copycat Sweetgreen Chicken Sesame Crunch Salad

There’s something about a big, colorful salad that feels like the perfect reset, and this Copycat Sweetgreen Chicken Sesame Crunch Salad checks all the boxes! It’s nourishing yet still exciting, packed with layers of texture from crispy noodles to crunchy veggies, and rounded out with a citrus sesame vinaigrette for a sweet-tangy finish. Whether you make it as a meal-prep lunch or a healthy dinner, this salad is a restaurant recreation you'll crave on repeat.

Servings large salads

Prep Time 5

Cook Time 25

Total Time 30

Equipment

small baking sheet
parchment paper
small bowl
spoon
medium bowl
cutting board
knife
small bowl or jar
large pan
tongs

Ingredients

For the Sesame Crunch:

⅓ cup sesame seeds
4 tsp maple syrup
pinch of kosher salt

For the 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)

For the 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 sub soy sauce, coconut aminos)
1 tbsp maple syrup or honey
½ tbsp dijon mustard
¼ tsp garlic powder
¼ tsp ground ginger
kosher salt to taste

For the 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

First, preheat your oven to 300F and line a small baking sheet (a quarter sheet pan is perfect if you have one) with parchment paper. In a small bowl, mix together the sesame seeds, maple syrup & kosher salt until combined. Spread out evenly onto the prepared baking sheet. Transfer to the oven to bake for 25 minutes. Allow the sesame crunch to cool until it has hardened, then break it apart into chunks.
⅓ cup sesame seeds, 4 tsp maple syrup, pinch of kosher salt
While the sesame crunch is in the oven, add the chicken breast, oil & umami seasoning to a medium bowl and toss to coat. Set aside to let marinate while you prepare the dressing, and the rest of your ingredients.
1 lb boneless, skinless chicken breast, 1 tbsp avocado oil, 1 tbsp umami seasoning
In a small bowl, jar, or a liquid measuring cup, add all of the citrus sesame vinaigrette ingredients. Whisk or shake until emulsified. This will be a pretty thin dressing.
⅓ cup fresh squeezed orange juice, 3 tbsp olive oil, 1 ½ tbsp toasted sesame oil, 1 ½ tbsp rice vinegar, 1 ½ tbsp tamari, 1 tbsp maple syrup, ½ tbsp dijon mustard, ¼ tsp garlic powder, ¼ tsp ground ginger, kosher salt
Bring a large pan (I like cast iron for this) to medium-high heat. Once hot, add a bit of oil to the pan. Then, add your marinated chicken breasts, making sure there's no overlap. Cook for 3-4 minutes on one side, then flip and continue cooking for 2 more minutes, or until done through. Allow the chicken to rest for several minutes before cutting into cubes.
Assemble your copycat sweetgreen chicken sesame crunch salad with ¼ of the romaine, kale, cabbage, carrots, chow mein noodles, sesame crunch, cubed chicken and citrus sesame vinaigrette. Toss to combine and enjoy!
6 cups shredded romaine, 4 cups shredded kale, 2 cups shredded red cabbage, 1 ⅓ cup chow mein noodles, 1 cup grated carrots

Notes

*NOTE: If you need a gluten free alternative, try these instead.

Calories: 553kcal

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Diet: Dairy Free

Keyword: Asian, Cabbage, carrots, Chicken Breast, Copycat Recipe, Dairy Free, Kale, Orange, Romaine, Salad, Sesame, sweetgreen

Nutrition