Sesame Ginger Asian Salad with Chicken

This sesame ginger Asian salad with chicken has everything you want – crunch, veggies, protein and tons of flavor! Perfect for a busy weeknight meal!

I love this salad because it’s easy to make and it has so much flavor. It feels like a complete meal by adding some strips of grilled chicken on top. The dressing is the perfect amount of flavor and also serves as the marinade for the chicken.

I put cilantro in the salad, which adds so much flavor, but if you are one of those people who can’t handle cilantro, just leave it out.

Here’s what you’ll need for the salad:

• 1 lb Napa Cabbage, sliced into thin strips
• 2 carrots, grated (I just bought the already shredded carrots
• 3 green onions, sliced
• 2/3 c coarsley chopped cilantro leaves
• 1/2 c slivered almonds
• 1 t black sesame seeds
• 1 t white sesame seeds

And for the dressing/marinade:

• 2 large boneless, skinless chicken breasts
• 1/4 c soy sauce
• 3 T fresh ginger peeled and finely chopped (or you can use this ginger paste. if you do, you’ll need about one tablespoon)
• 1/4 c canola oil
• 2 T hoisin sauce
• 1 T sesame oil
• 1 t sriracha sauce
• 1/2 t kosher salt
• 1/4 c red wine vinegar
• 1/4 c chopped green onions (the white and green parts)

Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt.

Pound the chicken to a uniform thickness. This just helps them cook more evenly. I’d say to pound them to an inch or one and a half inch thick. Put them in a large ziploc bag and add 3-4 T of the marinade. Save the rest because that’s the dressing for the salad.

Put the chicken in the fridge and let it sit for 30 minutes up to a couple of hours if you want.

Grill the chicken – on a grill pan in the house or outside – up to you. If you don’t want to grill or don’t have a grill, you could buy the pre-cooked grilled chicken strips and then just saute them in the marinade in a skillet for a few minutes to let them soak up the flavor. If you are grilling, they will need about 4 minutes per side to be no longer pink. Let them rest for about fifteen minutes so they can soak up the juices.

After the chicken has rested, cut it into strips.

Now assemble the salad. Cut all the cabbage into thin strips and add the cabbage, carrots, cilantro, green onions, almonds and both sesame seeds to a large bowl.

Add the red wine vinegar and green onions to the dressing that you saved and whisk it all together.

Pour as much (or all) of the dressing onto the salad as you want. Toss it all together, then top with the grilled chicken and more sesame seeds if you want.

Print Recipe

Sesame Ginger Asian Salad with Chicken

(1 votes, average: 5.00 out of 5)

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Ingredients

• For the salad
• 1 lb Napa Cabbage, sliced into thin strips
• 2 carrots, grated (I just bought the already shredded carrots
• 3 green onions, sliced
• 2/3 c coarsley chopped cilantro leaves
• 1/2 c slivered almonds
• 1 t black sesame seeds
• 1 t white sesame seeds
• For the dressing/marinade
• 2 large boneless, skinless chicken breasts
• 1/4 c soy sauce
• 3 T fresh ginger peeled and finely chopped (or you can use this ginger paste. if you do, you'll need about one tablespoon)
• 1/4 c canola oil
• 2 T hoisin sauce
• 1 T sesame oil
• 1 t sriracha sauce
• 1/2 t kosher salt
• 1/4 c red wine vinegar
• 1/4 c chopped green onions (the white and green parts)

Instructions

1

Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt.

2

Pound the chicken to a uniform thickness. This just helps them cook more evenly.

3

I'd say to pound them to an inch or one and a half inch thick.

4

Put them in a large ziploc bag and add 3-4 T of the marinade.

5

Save the rest because that's the dressing for the salad.

6

Put the chicken in the fridge and let it sit for 30 minutes up to a couple of hours if you want.

7

Grill the chicken - on a grill pan in the house or outside - up to you.

8

If you don't want to grill or don't have a grill, you could buy the pre-cooked grilled chicken strips and then just saute them in the marinade in a skillet for a few minutes to let them soak up the flavor.

9

Pour as much (or all) of the dressing onto the salad as you want.

10

Toss it all together, then top with the grilled chicken and more sesame seeds if you want.

11

If you are grilling, they will need about 4 minutes per side to be no longer pink.

12

Let them rest for about fifteen minutes so they can soak up the juices.

13

After the chicken has rested, cut it into strips.

14

Now assemble the salad.

15

Cut all the cabbage into thin strips and add the cabbage, carrots, cilantro, green onions, almonds and both sesame seeds to a large bowl.

16

Add the red wine vinegar and green onions to the dressing that you saved and whisk it all together.