Go Back Email Link
–+ servings
2 bowls of sesame ginger chicken salad with a bottle of peanut dressing behind them.
Print Recipe Pin Recipe Save Recipe
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 minutes
Cook Time10 minutes
Total Time25 minutes
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
QR Code linking back to recipe