Chinese Chicken Salad with Sesame Ginger Dressing

This Chinese Chicken Salad serves up an enormous helping of veggies and protein, all smothered in an umami-packed sesame ginger dressing. With cabbage, carrots, green onions, and toasted almonds, you'll get a big variety of crunchy goodies in this salad. Plus, it's paleo, gluten free, and Whole30. Booyah!

Ready for a huge, flavorful lunch?

Gradually, I've realized that chopped salads are where it's at.

Sure, I love a good lettuce-based salad. (The secret is to load it up with awesome toppings.)

But salads that aren't lettuce-based are pretty freaking great. Case in point: Thai Cabbage Salad with Sunbutter Dressing - not a lettuce leaf in sight but dang is that a good salad!

Who knew that thinly sliced cabbage would make such an epic base for a salad swimming in luscious, robust ginger dressing?

But to get back to this salad in particular... You've gotta love a salad that serves up an entire meal, not just a side dish.

And let me tell ya, this salad is filling. With so many different veggies and a heaping helping of protein, this recipe goes a long way! I had enough leftovers for 3-4 lunches.

Speaking of leftovers, I think this Chinese chicken salad is pretty great a day later, but after that the cabbage starts to get a little soggy. If that doesn't bother you, though (it doesn't bother me much), have at it!

Did you try this Chinese Chicken Salad recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.

📖 Recipe

Chinese Chicken Salad with Sesame Ginger Dressing

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• Author: Chelsea Joy
• Prep Time: 3 hours 10 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: pan-fried
• Cuisine: Chinese
• Diet: Gluten Free

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Description

Fresh, healthy, and delicious, this Chinese-inspired chicken salad makes a fantastic high protein gluten free lunch!

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Ingredients

Units USM Scale 1x2x3x

• 2 large chicken breasts, boneless and skinless
• ¼ cup coconut aminos
• 3 Tbsp fresh ginger, peeled and finely chopped
• ¼ cup + 2 teaspoons extra virgin olive oil, divided
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• 1 teaspoon sriracha sauce
• 1 teaspoon sea salt
• ¼ cup red wine vinegar
• ¼ cup finely chopped green onions (white and green parts)
• 1 pound Napa cabbage, very thinly sliced (7-9 cups)
• 2 carrots, grated
• 3 green onions, thinly sliced
• ⅔ cup freshly cut cilantro leaves, coarsely chopped
• ½ cup slivered almonds, toasted
• 1 teaspoon white sesame seeds, toasted
• 1 teaspoon black sesame seeds, toasted

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Instructions

1. Place chicken breasts on a flat surface and pound to uniform thickness.
2. Whisk together coconut aminos, ginger, ¼ cup olive oil, fish sauce, sesame oil, sriracha, and salt. Measure out 3 tablespoons and set the rest aside. Rub the 3 tablespoons into the chicken breasts on both sides. Place the chicken breasts in a zip-top bag, squeeze out air, and seal. Refrigerate and let marinate for 3 hours to overnight.
3. Add the red wine vinegar and chopped green onions to the reserved ginger mixture, whisking until smooth to create a vinaigrette. Refrigerate the vinaigrette until ready to serve.
4. Combine the sliced cabbage, carrots, sliced green onions, cilantro, slivered almonds, and sesame seeds in a large bowl. Toss with vinaigrette.
5. Once the chicken is done marinating, heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until cooked through. Transfer to a cutting board. Let rest for at least 5 minutes before slicing into strips.
6. Separate the slaw into 4 equal portions. Top each portion with half a chicken breast.

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