Grilled Chicken Salad from Wagamama features tender, juicy grilled chicken breast served atop a vibrant mix of fresh greens, crisp cucumber, and shredded carrots, drizzled with a tangy sesame dressing for a light and flavorful meal.
Equipments
- Grill or grill pan
- Chef’s knife
- Cutting board
- Mixing bowls
- Vegetable peeler
- Tongs
- Salad spinner (optional)
- Serving plate or bowl
- Whisk (for dressing)
- Measuring spoons/cups
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 5 oz (140g) mixed salad greens
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- 2 tablespoons toasted sesame seeds
- Salt
- Black pepper
Ensure your chicken breast is boneless and skinless for the best texture and even grilling. Fresh ginger and garlic add essential aromatic flavors that complement the sesame dressing, so use freshly grated ginger and minced garlic rather than pre-packaged versions. Measure the soy sauce, sesame oil, and rice vinegar carefully to balance the tangy and savory notes in the dressing. Opt for crisp, fresh cucumbers and vibrant mixed salad greens to keep your salad refreshing and light. Your Grilled Chicken Salad from Wagamama copycat menu will closely match the original's juicy, flavorful profile with these ingredient tips.
Instructions
- Instructions:
- Preheat grill or grill pan to medium-high heat.
- In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, Dijon mustard, grated ginger, and minced garlic.
- Set aside half of the dressing for later use.
- Season chicken breast with salt and black pepper.
- Brush chicken with some of the remaining dressing.
- Grill chicken for 5-7 minutes per side, until cooked through and juices run clear.
- Remove chicken from grill and let rest for 5 minutes.
- Slice grilled chicken into strips.
- In a large mixing bowl, combine mixed greens, sliced cucumber, and shredded carrots.
- Drizzle reserved dressing over the salad and toss to coat.
- Arrange salad mixture on serving plate or bowl.
- Top salad with sliced grilled chicken.
- Sprinkle toasted sesame seeds over the top.
- Serve immediately.
Substitution
The Grilled Chicken Salad from Wagamama copycat menu can be easily adapted if you don't have a grill by using a grill pan or even broiling the chicken in the oven. If fresh ginger is unavailable, ground ginger or a small amount of ginger paste can be substituted without compromising the dish's flavor. Sesame seeds can be replaced with chopped nuts like almonds or cashews for a different crunch, and any crisp salad greens, such as romaine or arugula, work well as alternatives to mixed greens. You can also swap rice vinegar with apple cider vinegar or lemon juice for a similar tangy effect in the dressing. Adjust seasoning with salt and pepper to suit your taste preferences when making substitutions.
Tips
Ensure the grill or grill pan is properly preheated to medium-high heat before adding the chicken to achieve optimal searing and grill marks. When seasoning the chicken, use salt and black pepper sparingly, as the marinade already contains flavor-enhancing ingredients like soy sauce and sesame oil. Allow the chicken to rest for 5 minutes after grilling to retain its juices, which keeps the meat tender and juicy. Toss the salad with the reserved dressing just before serving to keep the greens crisp and fresh for your meal.
Nutritions
Grilled Chicken Salad from Wagamama provides a high-protein meal featuring lean chicken breast, which supports muscle maintenance and repair. The mixed greens, cucumber, and shredded carrots contribute essential vitamins, minerals, and dietary fiber for digestive health. The sesame dressing adds heart-healthy fats from sesame oil along with a rich source of antioxidants from ginger and garlic. Your balanced meal combines nutrient-dense ingredients, making it both satisfying and nutritious without excessive calories.
Storage
Store leftover grilled chicken salad in an airtight container in the refrigerator to maintain freshness, ideally consuming within 1-2 days to preserve quality and flavor. Keep the dressing separate if possible to prevent the salad greens from becoming soggy. When ready to eat, gently toss your salad with the dressing to enjoy the best texture and taste.
Variation or Alternatives
You can swap grilled chicken breast for grilled tofu or tempeh to create a vegetarian version that still provides a good source of protein. For a more intense smoky flavor, try using a charcoal grill or adding smoked paprika to the marinade. Instead of using sesame oil in the dressing, olive oil can be used for a milder taste. Adding avocado slices or roasted peanuts can introduce a creamy texture and crunch, enhancing the overall salad experience.
Allergies
Grilled Chicken Salad from Wagamama contains sesame oil and toasted sesame seeds, which are common allergens that may cause reactions in individuals sensitive to sesame. Soy sauce includes soy, another frequent allergen to be cautious of if You have soy allergies. Always check ingredient labels and inform restaurant staff about any allergies to ensure your meal is safe.
Why this recipe?
Grilled Chicken Salad from Wagamama offers a perfect balance of tender, smoky chicken and fresh, crisp vegetables, making it a satisfying and nutritious meal option. The flavorful sesame dressing enhances the natural taste of the ingredients while providing a light, healthy touch. Many appreciate its bold Asian-inspired flavors combined with high-quality, wholesome components. You can recreate this vibrant dish at home to enjoy a delicious, guilt-free meal anytime.