Sesame Chicken Cabbage Salad is a delightful fusion of flavors and textures, perfect for a light yet satisfying meal. This dish combines tender chicken, crunchy cabbage, and a savory sesame dressing that will have your taste buds dancing.
This is one of my favorite things to make for dinner in the summer. We found this recipe on Ambitious Kitchen and have been making it every week. You can grill up a batch of sesame chicken then toss together a fresh salad for lunch or dinner. Swap out the veggies to include your favorites or change out the fresh herbs for ones you love.
Keep a batch of this easy dressing in a resealable jar in the refrigerator. It is great on meat, fish, and vegetables.
Helpful Tips
- Marinate the Chicken: For the best flavor, marinate the chicken for at least 30 minutes before cooking.
- Use Fresh Ingredients: Fresh cabbage and herbs will make a significant difference in the overall taste and texture of the salad.
- Toast the Sesame Seeds: Lightly toasting the sesame seeds before adding them to the salad will enhance their nutty flavor and add an extra layer of deliciousness to the dish.
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Sesame Chicken Cabbage Salad
Ingredients
For the sesame chicken:
- 1/4 cup (59 ml) less-sodium soy sauce
- 1 clove garlic minced
- 2 tablespoons (30 ml) maple syrup or sugar substitute
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (7 g) fresh ginger grated
- 1/2 teaspoon (1 g) red pepper flakes optional
- 1 pound (454 g) boneless skinless chicken breasts
For the dressing:
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) Extra Virgin olive oil
- 1 tablespoon (15 ml) less-sodium soy sauce
- 1 1/2 tablespoons (22 ml) rice vinegar
- 1/2 tablespoon (7 ml) maple syrup or sugar substitute
- 1 clove garlic minced
- 1/2 tablespoon (4 g) fresh ginger minced
For the salad:
- 2 cups (178 g) purple cabbage shredded
- 3 cups (210 g) green cabbage shredded
- 1/2 cup (50 g) green onions diced
- 1 cup (128 g) carrots shredded or julienned
- 1 red bell pepper thinly sliced
- 3/4 cup (12 g) cilantro chopped
- 1/4 cup (23 g) sliced almonds
- 1/4 cup (32 g) cashews halves or pieces
- sesame seeds, jalapeno slices for garnish
Instructions
- Add the first 7 ingredients to a bowl, then add the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, mix up the salad dressing. Add the ingredients to a sealable glass jar and shake to combine. Set aside.
- In a large bowl mix together the cabbage, green onions, carrots, bell peppers, cilantro, almonds, and cashews. Stir to combine.
- Preheat the grill to 400° F(205°C). Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165° F(75°C).
- Top the salad with the grilled chicken, sesame dressing, sesame seed, and jalapeno slices.
Notes
- For the best flavor, marinate the chicken for at least 30 minutes before cooking.
- Fresh cabbage and herbs will make a significant difference in the overall taste and texture of the salad.
- Change it up by swapping out vegetables and fresh herbs for different combinations.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Before You Go
Since you made it to the end of this article, you might be interested in more delicious salad. Here are a few more articles we think you might enjoy.
- Flavorful Cajun Shrimp Salad
- Spicy Thai Salad
- Flank Steak Salad with Blue Cheese Dressing
- Honey Mustard Chicken Salad
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Angela lives a low-carb lifestyle in the Pacific Northwest with her two kids. She loves to read, cook, bake, try new recipes, and travel.