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    Home » Recipes » Salads

    Sesame Ginger Chicken Salad

    Published: Jan 12, 2023

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    Jump to Recipe -

    This Sesame Ginger Chicken Salad comes together quickly and easily. Full of colour, flavour, and texture, it's all you could want in a salad!

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    If you happen to follow me on Pinterest, you may be here as the result of a FLOOD of delicious salad recipes.

    I’ve been on a main dish salad making kick the past month or so, finally getting around to photographing every one of the colorful salad options that we make on a regular basis, since going low carb.

    This easy recipe involves tender chicken being cooked up in a quick glaze - no marinating needed.

    It’s then distributed over crunchy salads - already bursting with fresh flavor - and topped off with a flavorful dressing.

    That dressing is my delicious peanut dressing - an absolute favorite for us.

    We also use it in my Chicken Satay Salad, which is one of our favorite salads ever - though that one isn’t keto, and isn’t SUPER low carb.

    Anyway.

    This is a great recipe to throw together as a quick meal for the whole family. The chicken takes just minutes to cook, and the dressing takes even less time than that.

    Let’s get to it!

    A bowl of sesame ginger chicken salad.

    Ingredients

    This hearty salad is a SUPER simple recipe, and you’ll definitely be able to find all the ingredients in almost any grocery store - Asian grocery stores, included!

    I tend to look at this in 4 parts - the base salad, the toppings, the dressing, and the chicken. Some notes for you:

    Base Salad

    I like to meal prep several days worth of salad base bowls on grocery day - some sort of fresh greens, along with some fairly neutral fresh vegetables rounding out the base salad ingredients - Usually shredded broccoli stems, carrot, green onions, cucumber, and radish.

    1 batch makes 10 salads, so we’ve got a few days worth of base salads to adorn all kinds of different ways. (They tend to last 6-7 days in the fridge.

    It’s a pretty slick way to get a lot of fresh veggies into our diet, and feels like SO much less work than making full salads individually.

    See my Salad Meal Prep post for full details on how I do it.

    Want to make this salad as a standalone thing?

    You can use a base of salad greens: Fresh lettuce, spring mix, baby spinach, iceberg lettuce, and/or romaine lettuce. I’d add some cucumber and green onions in, for good measure.

    Salad Toppings

    Because the protein for this salad - ginger sesame chicken - is so brown, I like to use brightly coloured fresh vegetables to top my base salad, providing the perfect balance to the dish.

    This can vary from time to time, but our favorite toppings tend to be:

    Red Cabbage
    Shelled Edamame (shelled, cooked, and cooled)
    Watermelon Radish
    Carrot
    Fresh Cilantro

    Crunchy cabbage is a great low carb option, so sometimes I’ll use a green cabbage as well - usually Napa cabbage / Chinese cabbage, thinly sliced or chopped.

    Bell peppers are a good option as well - I like red bell pepper in particular.

    On the days when I’m not AS strict on carbs, I like to toss on some snap peas, sliced water chestnuts, and/or sweet mandarin oranges.

    It’s a salad - do what you like!

    2 covered base salads with a plate of prepared topping ingredients.

    The Peanut Dressing

    When it came to choosing an Asian salad dressing to go with my sesame ginger chicken, I customized an old favourite - my peanut sauce - and made it into a dressing recipe.

    I love the nutty flavor of this dressing, it’s a great contrast with the brightness of the vegetables I tend to use.

    You will need:

    Creamy peanut butter
    Canned coconut milk
    Fresh Cilantro
    Swerve Brown Sugar Substitute
    Gluten Free Soy Sauce or Coconut Aminos
    Lime juice
    Ginger garlic paste
    1 teaspoon Fish sauce
    Sriracha or red pepper flakes, to taste

    As far as substitutions go, you can use rice vinegar, rice wine vinegar, or calamansi juice in place of the lime juice, if you’d like.

    If you don’t have ginger garlic paste, feel free to grate some fresh ginger and crush fresh garlic cloves instead.

    Finally, if you’re not trying to keep keto, use real brown sugar instead of substitute.

    Sesame Ginger Chicken

    I use boneless skinless chicken breast to make the ginger garlic topping for this entree salad, but feel free to use boneless skinless chicken thighs if you prefer - 2 or 3 per person, depending on the size.

    In addition, you will need:

    Gluten Free Soy Sauce or Coconut Aminos
    Sesame Oil
    Sesame Seeds
    Ginger Garlic Paste
    Olive Oil
    Salt and Pepper

    No real notes on any of it - it’s a super simple recipe.

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    How to Make Sesame Ginger Chicken Salad

    The full recipe is in the recipe card at the end of this post. Here is the pictorial walk through, with some more detailed information where necessary.

    Peanut Dressing

    Measure all ingredients into a mini food processor, blitz until well combined.

    A 5 part image showing the peanut dressing being prepared in a blender cup.

    If not using right away, cover with plastic wrap - or transfer to an airtight container - and chill until serving.

    Note: Depending on the peanut butter used, your dressing may thicken or solidify when chilled.

    If this happens, microwave for 20 seconds or so, and give it a good stir.

    A bottle of peanut dressing in front of two bowls of sesame ginger chicken salad.

    Sesame Ginger Chicken

    Trim chicken breasts, if needed, and slice into thin strips. Season with a bit of salt and pepper.

    Heat olive oil in a large nonstick pan over medium high heat.

    Add chicken, sautee until browned on all sides.

    In a small bowl, whisk together ginger garlic paste, soy sauce, and sesame oil. Add to the browned chicken, stirring to combine chicken and sauce, being sure to fully coat the chicken.

    A 5 part image showing the chicken being browned and the remaining chicken glaze ingredients added.

    Continue to saute until chicken is cooked through.

    Sprinkle sesame seeds over chicken, stir well to coat.

    A 2 part image showing sesame seeds being added to the pan of glazed chicken.

    Salad Assembly

    Fluff the base salads, or divide salad greens between 4 bowls.

    Arrange vegetables, edamame, and cilantro over the base salads / salad greens.

    A base salad with the topping ingredients arranged on top.

    Top salads with cooked sesame ginger chicken.

    Serve immediately, with peanut dressing.

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    More Keto Main Dish Salad Recipes

    Looking for more low carb salad recipes that are substantial enough to serve as a meal? Look no further!

    Buffalo Chicken Salad
    Chicken Bacon Ranch Salad
    Cobb Salad
    Italian Sub Salad
    Keto Taco Salad
    Mediterranean Chicken Salad
    Salad Meal Prep
    Seafood Cobb Salad
    Seared Tuna Salad
    Shawarma Chicken Salad
    Steak Salad with Creamy Wasabi Dressing
    Thai Pesto Salmon Salad

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Sesame Ginger Chicken Salad

    This Sesame Ginger Chicken Salad comes together quickly and easily. Full of colour, flavour, and texture, it's all you could want in a salad!
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Course, Salad
    Cuisine: Asian
    Diet: Diabetic, Gluten Free, Low Lactose
    Servings: 4 Servings
    Calories: 471kcal

    Equipment

    Large nonstick pan

    Ingredients

    Peanut Dressing:

    • ⅓ cup Creamy peanut butter
    • ⅓ cup Canned coconut milk
    • 2 tablespoon Cilantro
    • 1 teaspoon Brown sugar substitute
    • 1 tablespoon Gluten Free Soy sauce
    • 2 tablespoon Lime juice or Calamansi juice
    • 1 tablespoon Ginger Garlic Paste
    • 1 teaspoon Fish sauce
    • Sriracha or red pepper flakes to taste

    Sesame Ginger Chicken

    • 4 Small Boneless Skinless Chicken Breasts
    • Salt and Pepper
    • 1 tablespoon Olive Oil
    • 2 tablespoon Ginger Garlic Paste
    • 1 tablespoon Gluten Free Soy Sauce or Coconut Aminos
    • 1 tablespoon Sesame Oil
    • 2 tablespoon Sesame Seeds

    Salad Assembly:

    • 4 Base Salads or 8 cups salad greens
    • 1 cup Red Cabbage sliced
    • ¾ cup Shelled Edamame
    • 1 Watermelon Radish
    • 1 Carrot spiralized or julienned.
    • ½ cup Cilantro chopped

    Instructions

    Peanut Dressing

    • Measure all ingredients into a mini food processor, blitz until well combined.
    • Chill until serving.

    Sesame Ginger Chicken

    • Trim chicken breasts, if needed, and slice into thin strips. Season with a bit of salt and pepper.
    • Heat olive oil in a large nonstick pan over medium high heat. Add chicken, sautee until browned on all sides.
    • Whisk together ginger garlic paste, soy sauce, and sesame oil. Add to the browned chicken, stirring to coat.
    • Continue to saute until chicken is cooked through.
    • Sprinkle sesame seeds over chicken, stir well to coat.

    Salad Assembly:

    • Fluff the base salads, or divide salad greens between 4 bowls.
    • Arrange vegetables, edamame, and cilantro over the base salads / salad greens.
    • Top salads with cooked sesame ginger chicken. Serve immediately, with peanut dressing

    Notes

    See post for more details on my use of base salads.

    Nutrition

    Calories: 471kcal | Carbohydrates: 16g | Protein: 35g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 906mg | Potassium: 1119mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3894IU | Vitamin C: 43mg | Calcium: 122mg | Iron: 4mg

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.

    Related posts:

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    « Mediterranean Chicken Salad
    Sub Salad »

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