Sesame seeds have a delicious nutty flavor. For an even coating, press them into the chicken so they stick. The seeds can spoil quickly, so refrigerate any unused ones. Thinly sliced beef, turkey, or pork may be substituted for the chicken in this warm salad.
In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. In a medium bowl, toss cucumbers with 3 tablespoons dressing.
Spread sesame seeds on a large plate. Dredge chicken in seeds, pressing lightly to adhere. Heat a large skillet over medium-high. Add 1 teaspoon olive oil and bok choy. Cook, turning occasionally, until bok choy is brown on all sides but still a little crunchy, about 8 minutes.
Transfer bok choy to a serving platter and reduce heat to medium. Add 1 teaspoon olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, 5 minutes, flipping halfway through. On a work surface, shred chicken. Add chicken, cucumbers, jalapenos, and cilantro to platter; top with remaining dressing and serve.
Dredge and cook extra cutlets, then freeze. Thaw and reheat in your oven or toaster oven.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 550 | ||
Calories from Fat: 295 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 14212.5mg | 490 % | |
Potassium 1065.1mg | 28 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 17.7g | ||
Protein 46.3g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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