Sesame Chicken Salad
This Sesame Chicken Salad is one of my favorite salads! The veggies are cool and crisp, the dressing is a wonderful blend of sesame, ginger, and coconut aminos, and the grilled chicken has an awesome slightly charred flavor. This is definitely going to be added to our regular meal plan rotation!
Prep Time30 mins
Cook Time25 mins
- 1/3 cup coconut aminos
- 1/4 cup apple cider vinegar
- 3 tbsp avocado oil
- 2 tbsp sesame oil
- 2 tbsp minced ginger
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 lb boneless, skinless chicken thighs
- 4 green onions diced
- 2/3 head green cabbage finely sliced
- 2 cups shredded carrots 4-5 large carrots
- 1 cup sliced almonds
- 1 large orange diced
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
Whisk to combine all the ingredients for the dressing in a bowl.
Add 3-4 tablespoons of the dressing into a plastic ziptop bag or plasticware container with secure lid. Add the chicken thighs and cover with dressing. Allow to marinate for at least 30 minutes.
Grill the marinated chicken. You can also cook the chicken in a large skillet over medium heat on your stovetop.
Combine all other salad ingredients into a large bowl. Toss with the dressing and add sliced chicken to the top. Enjoy!
Thanks to Whole Kitchen Sink for recipe inspiration! The original recipe called for toasted sesame oil in the dressing, but since it doubles as marinade for the chicken, we decided to use a non-toasted sesame oil instead. Toasted sesame oil is better used for flavoring, and not for cooking.
White Sesame seeds (toasted)
Black Sesame seeds (we usually purchase larger containers, but if you're just buying for the first time, here's a link to a small bottle).