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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Salads / Sesame Chicken Salad

Sesame Chicken Salad

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By: Leigh Anne WilkesPosted: 2/12/20Updated: 4/25/22

This post may contain affiliate links. Please see disclosure policy here.

bowl of ginger sesame salad

Sesame Chicken Salad has amazing Asian flavor and texture and has a delicious ginger sesame dressing. This salad is a great side dish salad and also a delicious main dish when you add chicken.

overhead shot of a bowl of ginger sesame salad

Main Dish Salad

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. My favorite type of salad is one that can also be used as a main dish when you add in some protein.

Ginger Sesame Chicken Salad

Ginger Sesame Dressing

We are using the dressing as both a marinade for the chicken and a dressing for the salad. It has lots of yummy flavors including ginger, sriracha sauce, cilantro and hoisin sauce. You can find both Sriracha sauce and hoisin sauce in the Asian aisle of the grocery store.

Mix together the dressing/marinade ingredients.

Reserve 4 Tbsp of the dressing for the chicken marinade. Use the remaining remaining dressing/marinade to dress the salad  Just be sure that the half for the dressing NEVER touches your raw chicken.

Ginger Sesame Chicken Salad

How to Make Sesame Chicken Salad

  • Mix together marinade/dressing ingredients.
  • Pound chicken into a thin, even layer, about 1/2-3/4 inch thick.
  • Marinate chicken for 30 minutes in 4 Tbsp of the mixture. You can marinate for up to four hours.
  • Grill chicken and slice.
  • Assemble salad and dress with remaining marinade/dressing.
Ginger Sesame Chicken Salad

Check out more of my yummy Asian inspired salads:

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

Be sure and follow me over on You Tube for weekly cooking demos.

4.50 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
0 minutes
Rate Recipe

Ingredients

Marinade and Dressing

  • 1/4 cup soy sauce
  • 2 Tbsp minced ginger
  • 1/4 cup 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 cup red wine vinegar
  • 2 tsp sugar
  • 1/4 cup finely chopped green onions

Salad

  • 1 lb. Napa cabbage thinly sliced
  • 2-3 cups of baby spinach
  • 2 carrots peeled and grated
  • 3 green onions thinly sliced (green and white part)
  • 1/2 cup cilantro leaves coarsely chopped
  • 1/2 cup 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.

Tips & Notes:

  1. If you can’t find Napa Cabbage you can use Bok Choy, romaine or baby spinach.
  2. Be sure that the reserved part of the marinade doesn’t touch the raw chicken.
  3. You can substitute sriracha sauce with red chili paste.
  4. Hoisin sauce is harder to substitute but you could use BBQ sauce  or black bean paste but the flavor will be different
 

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
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  1. Maria says

    Posted on 7/7 at 6:31 am

    How much cilantro did you use?

    Reply
    • Leigh Anne says

      Posted on 7/7 at 8:14 am

      1/2 Cup leaves chopped

      Reply
  2. Marissa @ Life is Fantasmic says

    Posted on 5/23 at 5:45 am

    YUM!!! Pinned! I’d love for you to share this at my Saturday Dishes Link Party this weekend! It’s a themed link up & this week’s theme is Memorial Day & Grilling! Feel free to share other posts that fit the theme as well if you have them! (: http://lifeisfantasmic.blogspot.com/

    Reply
    • Leigh Anne says

      Posted on 5/23 at 10:25 am

      Thanks for pinning!

      Reply
  3. Deb@CookingOnTheFrontBurner says

    Posted on 2/18 at 7:10 pm

    I’m in the mood for salads even though it is still winter! Thanks for sharing this with us at our Marvelous Monday Party! Pinning!

    Reply
    • Leigh Anne says

      Posted on 2/20 at 7:59 am

      Thanks Deb – I’m always in the mood for a good salad.

      Reply
  4. Janice says

    Posted on 2/16 at 5:51 pm

    We had this salad for a birthday lunch today (minus the sriracha) and it was wonderful. My daughter-in-law said it was the best salad I had ever made. Thanks for sharing.

    Reply
    • Leigh Anne says

      Posted on 2/16 at 5:58 pm

      Love that you loved it!!
      Thanks for letting me know.

      Reply
  5. deb in sc says

    Posted on 2/14 at 11:31 am

    is there anything I can use in place of the siracha? I’m not sure I would have much use for the leftovers.

    Reply
    • Leigh Anne says

      Posted on 2/15 at 8:34 am

      If you don’t want to purchase Sriracha you could either just leave it out ( it adds some heat) or use Tabasco sauce instead.

      Reply
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