Description
A refreshing and protein-packed Healthy Sesame Chicken Salad with Ginger Dressing that combines crisp vegetables, tender chicken, and a flavorful sesame-ginger dressing.
Ingredients
1 tablespoon avocado oil
Salt and pepper to taste
1 pound boneless skinless chicken breast
1 pound napa cabbage, thinly sliced
2 carrots, thinly sliced
2 Persian cucumbers, thinly sliced
4 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1/4 cup sliced almonds
1/3 cup cilantro, chopped
Dressing:
1 1/2 tablespoons toasted sesame oil
3 tablespoons reduced-sodium soy sauce (alcohol-free)
3 tablespoons maple syrup
2 tablespoons rice vinegar
1-inch piece fresh ginger, grated
1/2 teaspoon sriracha (optional)
Instructions
1. Preheat oven to 350°F.
2. Heat avocado oil in an oven-safe skillet over medium-high heat.
3. Season chicken lightly with salt and pepper. Sear for 3 to 4 minutes per side.
4. Transfer skillet to oven and bake for 15 to 20 minutes until chicken reaches 165°F.
5. Allow chicken to cool, then slice into thin strips.
6. Prepare napa cabbage, carrots, cucumbers, and green onions. Place in large bowl with cilantro, almonds, and sesame seeds.
7. Whisk sesame oil, soy sauce, maple syrup, rice vinegar, ginger, and sriracha until smooth.
8. Top salad with sliced chicken, drizzle dressing, and toss to coat.
Notes
For extra crunch, add roasted cashews or sunflower seeds.
Store chicken and vegetables separately, and keep dressing in a jar until ready to serve.
Best enjoyed fresh, but dressing can be stored in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dinner, Lunch
- Method: Baking, Tossing
- Cuisine: Asian-Inspired