Description
Sesame-ginger chicken salad brings Asian-inspired zest to your dinner table. Crisp greens, tender chicken, and tangy dressing combine for a refreshing meal that satisfies your craving for bold, balanced flavors.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs
Vegetables and Fruits:
- ½ large green cabbage, thinly sliced
- ½ red cabbage, thinly sliced
- 2 cups (240 grams) shredded or matchstick carrots
- 4 green onions, diced (or ½ red onion, finely diced)
- 1 can Mandarin oranges (no sugar/syrup)
- ½ cup (20 grams) chopped and loosely packed cilantro
Dressing and Garnish:
- ⅓ cup (80 milliliters) coconut aminos
- ¼ cup (60 milliliters) red wine vinegar (or apple cider vinegar)
- 3 tablespoons (45 milliliters) avocado oil
- 2 tablespoons (30 milliliters) toasted sesame oil
- 2 tablespoons minced ginger
- 1 cup (100 grams) sliced almonds
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Whisk together dressing ingredients in a medium mixing bowl until smoothly blended, creating a harmonious sesame-ginger flavor profile.
- Transfer raw chicken pieces into a resealable plastic bag, pour 3-of prepared dressing over the meat, and gently massage to ensure complete coating. Refrigerate and let marinate for 30-45 minutes to enhance flavor penetration.
- Heat a large skillet over medium-high heat, then carefully place marinated chicken into the pan. Cook for 6-8 minutes on each side, ensuring internal temperature reaches 165°F (74°C) for safe consumption. Alternatively, grill chicken over medium-direct heat until fully cooked.
- Remove chicken from heat and let rest on a cutting board for 5-7 minutes, allowing juices to redistribute and meat to cool to room temperature.
- While chicken cools, prepare remaining salad ingredients in a spacious mixing bowl, arranging components for optimal texture and visual appeal.
- Slice cooled chicken into bite-sized pieces, maintaining even cuts for consistent distribution throughout the salad.
- Gently fold chicken into prepared salad mixture, drizzling remaining dressing and tossing delicately to ensure thorough coating and flavor integration.
- Serve immediately to preserve salad’s crisp texture and vibrant taste profile.
Notes
- Maximize flavor by marinating chicken in sesame-ginger dressing for at least 30 minutes before cooking.
- Cook chicken thoroughly until internal temperature reaches 165°F to ensure food safety.
- Let chicken cool completely before chopping to prevent wilting delicate salad greens.
- Customize salad with additional toppings like sliced almonds, mandarin oranges, or crispy wonton strips for extra crunch.
- Prepare dressing ahead of time and store in refrigerator for up to 3 days for quick meal prep.
- Serve chilled or at room temperature for best taste and texture of this refreshing Asian-inspired salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 356 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 125 mg