Sesame Ginger Chicken Salad

Big bowl of Asian sesame ginger chopped salad with sliced chicken on top and a golden napkin to the side.

5 from 2 votes

A vibrant, filling entrée salad recipe with Asian sesame ginger chicken, fresh vegetables and an incredible peanut dressing. This simple yet colorful chopped salad recipe is worthy of putting on constant rotation!

Prep Time20

Cook Time20

Total Time40

Course: Salads

Cuisine: American

Servings: Large Salads

Calories: 796kcal

Author: Julia

Ingredients

Sesame Ginger Chicken:

1 lb boneless skinless chicken thighs
2 Tbsp avocado oil
2 tsp sesame oil
1 Tbsp fish sauce
5 cloves garlic minced
2 Tbsp pure maple syrup
¼ cup coconut aminos or soy sauce
2 tsp sriracha optional
3 Tbsp rice vinegar
1 tsp ground ginger
¼ tsp sea salt to taste

Salad Ingredients:

4 cups green cabbage thinly sliced
3 cups purple cabbage thinly sliced
2 cups baby spinach or spring greens, romaine lettuce, or greens of choice, chopped
2 cups grated carrot
1 red bell pepper cut into matchsticks
5 green onions chopped
1 cup roasted cashews
½ cup dried cranberries

Peanut Salad Dressing:

¼ cup avocado oil or olive oil
2 Tbsp toasted sesame oil
2 Tbsp peanut butter almond butter, tahini, or sunflower seed butter
3 Tbsp liquid aminos or soy sauce
¼ cup rice vinegar
2 Tbsp pure maple syrup
1 small clove garlic peeled
2 tsp fresh ginger peeled and grated

Instructions

Prepare the Peanut Salad Dressing:

Combine all of the ingredients for the dressing in a blender (such as a Magic Bullet or Nutribullet) or food processor and blend until smooth.
Store in an airtight jar or container in the refrigerator until ready to use. Dressing stays fresh for up to 1 week.

Make the Chicken:

Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined. You can also use a small blender for this step.
Transfer the boneless chicken thighs to a zip lock bag or a small container along with the marinade. Seal it and move everything around until the chicken is coated in marinade. Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours).
When you’re ready to bake the chicken thighs, preheat the oven to 420 degrees F. Transfer the chicken, including the marinade to a large casserole dish or large rimmed baking sheet or baking dish. Bake the chicken thighs for 15 minutes.
Remove the chicken from the oven and baste it thoroughly by spooning the juices over top of the breasts. Adjust the oven to the High Broil setting and broil the chicken for 5 to 8 minutes, or until it is golden brown and the juices have begun to caramelize. Spoon the juices over the chicken again.
Transfer the chicken thighs to a cutting board and allow them to cool for at least 10 minutes. Use a sharp knife to cut the thighs into strips. Note: you can serve the chicken hot or transfer it to an airtight container and refrigerate it until chilled if you prefer your chicken cold.

Make the Salad:

Thinly slice the green cabbage and red cabbage, chop the spinach, bell pepper, and green onion, and grate the carrots. Add all of the chopped veggies to a large mixing bowl along with the dried cranberries and cashews.
Pour all of the dressing over the salad ingredients (or use the amount that you want). Toss the salad until everything is coated in dressing.
Serve the salad with sliced Asian chicken thighs on top with a sprinkle of sesame seeds.

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