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Asian-Inspired Chicken Salad with Sesame Dressing

Asian-Inspired Chicken Salad with Sesame Dressing

Lunch
Prep Time
25min
Cook Time
15min
Servings
3
Calories
385
Chef's Note

For a time-saving tip, marinate the chicken the night before and store in the refrigerator. You can also use rotisserie chicken instead of cooking your own. The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator - just shake well before using.

Tags
asian-inspired
high-protein
weekday-friendly
make-ahead
balanced
Ingredients

  • 1 pound boneless skinless chicken breasts

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1 tablespoon fresh ginger

  • 2 cloves garlic

  • 3 cups napa cabbage

  • 1 medium red bell pepper

  • 2 medium carrots

  • 3 stalks green onions

  • 1/4 cup cilantro

  • 1 can (11 oz) mandarin oranges

  • 1/4 cup sliced almonds

  • 2 tablespoons sesame seeds

  • 2 teaspoons sesame oil

  • 3 tablespoons olive oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, minced ginger, and minced garlic to create a marinade.

  • 2

    Slice chicken breasts into even strips and place in the marinade. Cover and refrigerate for at least 15 minutes (or up to 2 hours if time permits).

  • 3

    While chicken marinates, prepare the vegetables: thinly slice the napa cabbage, julienne the red bell pepper, grate the carrots, slice the green onions, and roughly chop the cilantro. Combine in a large salad bowl.

  • 4

    Drain the mandarin oranges and set aside.

  • 5

    In a small skillet over medium heat, toast the sliced almonds and sesame seeds until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.

  • 6

    Make the sesame dressing by whisking together sesame oil, olive oil, 2 tablespoons rice vinegar, 1 tablespoon honey, dijon mustard, salt, and pepper in a small bowl until emulsified.

  • 7

    Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and cook for 3-4 minutes per side until fully cooked (internal temperature of 165°F/74°C).

  • 8

    Let the chicken rest for 5 minutes, then slice into bite-sized pieces.

  • 9

    Add the cooked chicken, mandarin oranges, toasted almonds, and sesame seeds to the salad bowl with the vegetables.

  • 10

    Drizzle with the sesame dressing and toss gently to combine all ingredients.

  • 11

    Serve immediately, or chill for 30 minutes to allow flavors to meld together.

Nutrition Information (per serving)
385
Calories
28g
Protein
24g
Carbs
18g
Fat
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