Description
Sesame-ginger chicken salad showcases Asian-inspired flavors with tender grilled chicken, crisp vegetables, and a zesty dressing. Fresh ingredients combine for a light, refreshing meal that satisfies hunger and delights palates.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- ½ large green cabbage, thinly sliced
- ½ red cabbage, thinly sliced
- 2 cups (240 g) shredded or matchstick carrots
- 1 can mandarin oranges (no sugar/syrup)
- 4 green onions, diced (or ½ red onion, finely diced)
- ½ cup (20 g) chopped and loosely packed cilantro
- 1 cup (100 g) sliced almonds
- ⅓ cup (80 ml) coconut aminos
- ¼ cup (60 ml) red wine vinegar (or apple cider vinegar)
- 3 tbsps (45 ml) avocado oil
- 2 tbsps (30 ml) toasted sesame oil
- 2 tbsps minced ginger
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
Instructions
- Dressing Preparation: Whisk sesame oil, ginger, rice vinegar, soy sauce, honey, and garlic in a mixing bowl until ingredients meld into a smooth, aromatic emulsion.
- Chicken Marination: Submerge chicken pieces in half of the prepared dressing within a sealed container, allowing flavors to infuse deeply for 30-45 minutes in the refrigerator.
- Chicken Cooking: Sear marinated chicken in a preheated skillet over medium-high heat, cooking 6-8 minutes per side until internal temperature reaches 165°F (74°C), ensuring golden-brown exterior and thoroughly cooked interior.
- Salad Assembly: While chicken rests and cools, combine mixed greens, sliced cucumbers, shredded carrots, chopped green onions, and mandarin oranges in a large serving bowl.
- Final Composition: Slice cooled chicken into uniform strips, gently layer over prepared salad, drizzle remaining dressing, and garnish with toasted sesame seeds and chopped cilantro for a vibrant, flavorful presentation.
Notes
- Marinate Wisely: Reserve a portion of dressing before adding to raw chicken to prevent cross-contamination and use as a fresh finish.
- Temperature Matters: Use a meat thermometer to confirm chicken reaches exact 165°F (74°C) for safe, juicy results without overcooking.
- Rest Chicken Properly: Letting meat rest allows internal juices to redistribute, ensuring tender, flavorful chicken slices that aren’t dry.
- Dress Just Before Serving: Add final dressing moments before eating to maintain salad’s crisp vegetables and prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 7
- Calories: 355
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 85 mg