Ginger Sesame Chicken Salad

Ginger Sesame Chicken Salad has amazing flavor and texture. It is great served as a side salad and a main dish when you add chicken.

I have piles of recipes that I have ripped out of magazines over the years, but only a small percentage of them ever actually get made. Today I am sharing one of those recipes that I found in a magazine and actually made.

Ginger Sesame Dressing

The dressing used in this salad is used both a marinade and a dressing. It has lots of yummy flavors including ginger, sriracha sauce, cilantro and hoisin sauce.

First, mix together the ingredients. Then use 4 Tbsp for the chicken marinade and reserve the remaining mixture to use as a dressing on the salad.  Just be sure that the half for the dressing NEVER touches your raw chicken.

Salad Ingredients

In addition to lots of yummy flavors, this salad also has lots of great texture.

• Napa Cabbage. This is a Chinese cabbage. If you can’t find napa cabbage you can use bok choy. You can even use romaine if cabbage isn’t an option or all spinach.
• Baby Spinach
• Almonds
• Carrots
• Sesame Seeds
• Green Onions
• Cilantro

Main Dish Salad

Serve this salad as a main dish with the chicken or as a delicious side salad with an Asian inspired main dish. Just leave off the chicken.  

How to Make Ginger Sesame Chicken Salad

• First, mix together marinade/dressing ingredients.
• Next, pound chicken into a thin, even layer, about 1/2-3/4 inch thick.
• Then, marinate chicken for 30 minutes in 4 Tbsp of the mixture. You can marinate for up to four hours.
• Grill chicken and slice.
• Finally, assemble salad and dress with remaining marinade/dressing.

Check out more of my yummy Asian inspired salads:

• CopyCat Panera Asian Sesame Chicken Salad
• Crunchy Asian Chicken Salad
• Asian Spinach Salad

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Sesame Ginger Salad Recipe

4.5 from 2 votes

Sesame Ginger Salad with Chicken

Recipe From: Leigh Anne Wilkes

This delicious salad becomes a healthy and filling meal with the addition of sliced sesame ginger chicken breast.

serves: 2 servings

Prep:10 minutes

Cook:15 minutes

Rate Recipe

Ingredients

Marinade and Dressing

• ▢ 1/4 C soy sauce
• ▢ 2 Tbsp minced ginger
• ▢ 1/4 C canola or vegetable oil
• ▢ 2 Tbsp hoisin sauce
• ▢ 1 Tbsp sesame oil
• ▢ 1 tsp sriracha sauce
• ▢ 1 tsp salt
• ▢ 2 chicken breasts boneless, skinless
• ▢ 1/4 C red wine vinegar
• ▢ 2 tsp sugar
• ▢ 1/4 C finely chopped green onions

Salad

• ▢ 1 lb. Napa cabbage thinly sliced
• ▢ 2-3 C of baby spinach
• ▢ 2 carrots peeled and grated
• ▢ 3 green onions thinly sliced (green and white part)
• ▢ 1/2 C cilantro leaves coarsely chopped
• ▢ 1/2 C sliced toasted almonds
• ▢ 1 tsp toasted sesame seeds

Instructions

Marinade

• Mix together soy sauce, ginger, oil, hoisin sauce, sesame oil, sriracha and salt.
• Using a meat pounder or a heavy pan pound the chicken breasts to an even thickness (about 1/2 – 3/4 inch thick)
• Put chicken in zip to bag and add in 4 Tbsp marinade.
• Reserve rest of the marinade for dressing. PLEASE be sure it does not come in contact with the raw chicken.

Dressing

• To reserved marinade add 1/4 C red wine vinegar, sugar and green onions.

Chicken

• Grill marinated chicken breasts in a grill pan or on outdoor grill. Grill until cooked through.
• Allow chicken to rest for about 10-15 minutes.
• Cut into 1/4 inch thick slices

Salad

• In a large bowl combine cabbage, carrots, green onions, cilantro, half of sesame seeds and almonds.
• Add desired amount of dressing and chicken and mix together.
• Garnish with remaining sesame seeds and almonds.

Nutrition Facts:

Calories: 520kcal (26%) Carbohydrates: 27g (9%) Protein: 59g (118%) Fat: 21g (32%) Saturated Fat: 3g (19%) Cholesterol: 145mg (48%) Sodium: 1584mg (69%) Potassium: 2034mg (58%) Fiber: 9g (38%) Sugar: 12g (13%) Vitamin A: 14367IU (287%) Vitamin C: 85mg (103%) Calcium: 339mg (34%) Iron: 4mg (22%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Main Course, Main Dish, Salad

Cuisine:Asian

Keyword:sesame ginger chicken, sesame ginger salad

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