Description
A vibrant and nourishing Grilled Sesame Chicken Salad featuring tender grilled chicken, a colorful array of crisp vegetables, and a tangy sesame ginger dressing. This salad is quick to make, protein-packed, and customizable for a satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup diced green onions
- 3/4 cup chopped fresh cilantro
- 1 cup shredded carrots
- 1 red bell pepper, thinly julienned
- 1 jalapeno, seeded and diced
- 1/3 cup toasted sliced almonds
- 1/3 cup roasted cashew halves
- 1 tablespoon sesame seeds
- Extra cilantro for garnish
- Extra green onions for garnish
- Sliced jalapenos for garnish
- Crispy wonton strips (optional)
- For the dressing:
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the chicken: Marinate chicken breasts in a sesame-inspired marinade for at least 15 minutes. Grill or bake at 375°F (190°C) until cooked through (internal temperature 165°F / 74°C). Slice chicken into strips or bite-sized pieces.
- Prepare the dressing: In a small bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes if using. Set aside.
- Assemble the salad: In a large bowl, combine shredded green cabbage, red cabbage, green onions, cilantro, shredded carrots, red bell pepper, and diced jalapeno.
- Dress the salad: Pour the prepared sesame ginger dressing over the vegetables. Toss gently until evenly coated. Let sit for 5-10 minutes for flavors to blend.
- Plate and garnish: Transfer the salad to a platter or bowls. Top with the grilled chicken pieces. Sprinkle with toasted almonds, roasted cashews, sesame seeds, extra cilantro, green onions, and sliced jalapenos. Add crispy wonton strips if desired.
- Serve immediately.
Notes
- For a gluten-free version, use tamari instead of soy sauce and omit crispy wonton strips or use gluten-free alternatives.
- Toast nuts in a dry skillet for 2-3 minutes to enhance their flavor.
- Garnish just before serving to maintain a crunchy texture.
- Adjust dressing sweetness, saltiness, or spiciness to your preference.
- Avoid overcooking chicken to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling and Assembling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350-400 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: N/A