Name: Sesame-Ginger Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1/3 cup coconut aminos; 1/4 cup red wine vinegar (or apple cider vinegar); 3 tablespoons avocado oil; 2 tablespoons toasted sesame oil; 2 tablespoons minced ginger; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon pepper; 1.5 pounds boneless, skinless chicken thighs; 4 diced green onions (can sub for 1/2 red onion finely diced); 1/2 large green cabbage, thinly sliced; 1/2 red cabbage, thinly sliced; 2 cups shredded or matchstick carrots; 1 cup sliced almonds; 1 can Mandarin oranges (no sugar/syrup – check labels!); 1/2 cup chopped and loosely packed cilantro; 1 tablespoon black sesame seeds; 1 tablespoon white sesame seeds

Description

This Sesame-Ginger Chicken Salad combines the hearty, umami flavors of sesame and ginger with the freshness of crisp vegetables and tender, marinated chicken. The dish is a celebration of textures and tastes, making it a perfect choice for anyone following a Paleo or Whole30 diet, or simply anyone looking for a deliciously healthy meal.Beyond being just healthy, this salad is designed to satisfy with its colorful presentation and diverse blend of flavors. It’s a culinary adventure in a bowl, ideal for a quick lunch, a satisfying dinner, or a make-ahead meal that stays fresh and delightful. Whether you’re a seasoned Paleo enthusiast or a newcomer to healthy eating, this salad is sure to impress with its blend of simplicity and sophistication.

Ingredients

Scale

For the Dressing:
1/3 cup coconut aminos
1/4 cup red wine vinegar (or apple cider vinegar)
3 tablespoons avocado oil
2 tablespoons toasted sesame oil
2 tablespoons minced ginger
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper

For the Salad:
1.5 pounds boneless, skinless chicken thighs
4 diced green onions (can sub for 1/2 red onion finely diced)
1/2 large green cabbage, thinly sliced
1/2 red cabbage, thinly sliced
2 cups shredded or matchstick carrots
1 cup sliced almonds
1 can Mandarin oranges (no sugar/syrup – check labels!)
1/2 cup chopped and loosely packed cilantro
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

Instructions

Combine all the ingredients for the dressing in a bowl.
In a plastic baggie, add about 3-4 tablespoons of dressing with the chicken and allow to marinate for at least a half hour.
Cook the marinated chicken in a large skillet over medium heat for 6-8 minutes on each side or until thoroughly cooked. Alternatively, grill the chicken.
Allow the chicken to cool to room temperature before chopping and adding to the salad.
Combine all other salad ingredients in a large bowl.
Add the cooled chicken to the salad and stir in the dressing well.
Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 432