Description
A refreshing and crunchy salad featuring marinated grilled chicken, a mix of shredded vegetables, and a tangy sesame ginger dressing. This dish is perfect for a light lunch or a satisfying main course.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced jalapeño, seeded and diced (optional)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup toasted sliced almonds
- 1/4 cup roasted cashew halves
- 2 tbsp sesame seeds
- Crispy wonton strips (optional)
Instructions
- Marinate the chicken: In a bowl, whisk together soy sauce, 1 tbsp sesame oil, rice vinegar, grated ginger, minced garlic, and black pepper. Add chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Grill the chicken: Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing or dicing.
- Prepare the dressing: In a small bowl, whisk together 1 tbsp sesame oil, olive oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, and a pinch of sweetener (like honey or maple syrup) if desired.
- Assemble the salad: In a large bowl, combine shredded green cabbage, red cabbage, red bell pepper, jalapeño (if using), cilantro, and green onions.
- Dress the salad: Drizzle the sesame ginger dressing over the vegetables and toss to coat evenly.
- Serve: Arrange the dressed salad on a platter or in individual bowls. Top with the sliced or diced grilled sesame chicken. Garnish with toasted almonds, cashews, sesame seeds, and optional crispy wonton strips.
Notes
- For a vegetarian or vegan option, substitute the chicken with grilled tofu, tempeh, or chickpeas.
- Adjust the amount of jalapeño to control the spice level.
- Keep dressing separate if storing leftovers to maintain crunchiness.
- This salad can be prepared ahead of time by chopping vegetables and making the dressing in advance. Store components separately in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling and Tossed
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg