| | | |

Asian Sesame Chicken Salad

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Welcome back to this month’s Feast & Devour… Cabbage Edition! When I hear cabbage, the first thing I think of is Asian Sesame Chicken Salad with Asian Orange-Ginger Dressing…so yummy!! Which is strange considering the fact that I am Irish, I should be thinking Corned Beef & Cabbage, LOL Luckily my friends have that covered for me…..

Asian Sesame Chicken Salad | cookingwithcurls.com

This Asian Sesame Chicken Salad is light, yet filling and manages to remain Whole 30 and Paleo compliant…Booyah! The Asian Orange-Ginger Dressing is tangy from the orange juice, and a bit sweet from the coconut aminos. And of course the ginger and garlic add a bit of zing to the mix.

How to make Asian Sesame Chicken Salad:

First I will show you all of the ingredients just to make sure everyone is familiar with them…..

Types of Cabbage cookingwithcurls.com

We are using 3 different types of cabbage to make this salad: Red, Napa, and Green. You can slice, then chop your cabbage…..

Napa Cabbage chop cookingwithcurls.com

Or you can shred it thinly like the restaurants do. I do not have the patience for that, chopped works just fine for me, LOL

Once your cabbage is chopped, place it in your salad spinner basket and rinse it really well with warm water. Then spin, spin, spin to remove the excess water…..

Whole 30 Asian Orange-Ginger Chicken Salad spin cookingwithcurls.com

Set the spinner aside to drain while you make the Asian Orange-Ginger Dressing:

Combine oil, orange juice, vinegar, garlic, ginger, coconut aminos, fish sauce, and sesame oil in a 1 pint glass jar…..

Asian Orange-Ginger Dressing | cookingwithcurls.com

Secure the lid to the jar and shake to thoroughly combine ingredients. Set aside…..

Whole 30 Asian Orange-Ginger Dressing | cookingwithcurls.com

In a very large bowl, combine all of the cabbages, carrots, cilantro, and green onions…..

Whole 30 Asian Sesame Chicken Salad toss | cookingwithcurls.com

Add the chicken, toasted sesame seeds, and toasted almonds to the bowl. Toss to combine.

Drizzle salad with Asian Orange-Ginger Dressing and toss to coat. Serve immediately…..

There are only pure, healthy ingredients in this Asian Sesame Chicken Salad and your family will love it | cookingwithcurls.com

I wanted to add mandarin oranges, but I couldn’t find any that were not in a sugary syrup. 🙁

Notes:

  • I cheated and used packaged, shredded carrots…that’s why they look like long sticks and not little shreds. 😉
  • To cook my chicken: I pounded the chicken breasts between two sheets of plastic wrap until they were an even thickness. Next, sprinkle both sides with Chinese Five-Spice and cook in a skillet with olive oil until cooked through.
  • Rotisserie chicken works really well in this salad as well if you are looking for an even faster meal.
  • If you know that you will have leftovers, serve the dressing on the side and store the leftover salad in a large plastic container or zipper top bag.

This Asian Sesame Chicken Salad is my go-to meal when I do not feel like cooking, I love it that much. 🙂

I used these products in this recipe: Fish SauceSalad SpinnerCoconut Aminos {affiliate links}

Don’t forget to scroll down past the recipe to see the rest of the Cabbage recipes!

Enjoy!!

Asian Sesame Chicken Salad | cookingwithcurls.com

Asian Sesame Chicken Salad

There are only pure, healthy ingredients in this Asian Sesame Chicken Salad and your family will love it! Whole 30 and Paleo compliant with no sugar or soy!
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: cabbage, salad, Asian, recipe, whole 30, paleo, gluten-free, chicken
Total Time: 20 minutes
Servings: 4 Servings
Calories: 778kcal
Author: Lisa Johnson

Ingredients

Salad

  • 4 cups Napa cabbage (chopped or shredded)
  • 4 cups green cabbage (chopped or shredded)
  • 1 cup red cabbage (chopped or shredded)
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • 5 green onions (sliced)
  • 2 cups chopped, cooked chicken
  • ½ cup sliced almonds (toasted)
  • ¼ cup toasted sesame seeds

Asian Orange-Ginger Dressing

  • ¾ cup light olive oil
  • ¼ cup fresh squeezed orange juice
  • cup rice or balsamic vinegar
  • 3 large cloves fresh garlic (pressed or finely minced)
  • 2 Tablespoons grated, fresh ginger
  • ½ cup coconut aminos
  • 1 Tablespoon fish sauce (I used Red Boat)
  • 2 Tablespoons toasted sesame oil

Instructions

  • Combine oil, orange juice, vinegar, garlic, ginger, coconut aminos, fish sauce, and sesame oil in a 1 pint glass jar.
  • Secure the lid to the jar and shake to thoroughly combine ingredients. Set aside.
  • In a very large bowl, combine all of the cabbages, carrots, cilantro, and green onions.
  • Add the chicken, toasted sesame seeds, and toasted almonds to the bowl. Toss to combine.
  • Drizzle salad with Asian Orange-Ginger Dressing and toss to coat. Serve immediately.
  • Store leftover Dressing in the refrigerator for up to one week.

Notes

  • I cheated and used packaged, shredded carrots.
  • To cook my chicken: I pounded the chicken breasts between two sheets of plastic wrap until they were an even thickness. Next, sprinkle both sides with Chinese Five-Spice and cook in a skillet with olive oil until cooked through.
  • Rotisserie chicken works really well in this salad as well if you are looking for an even faster meal.
  • If you know that you will have leftovers, serve the dressing on the side and store the leftover salad in a large plastic container or zipper top bag.

Nutrition

Calories: 778kcal | Carbohydrates: 30g | Protein: 24g | Fat: 63g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 1176mg | Potassium: 1037mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6240IU | Vitamin C: 72.9mg | Calcium: 266mg | Iron: 3.7mg

Feast N Devour Cabbage | cookingwithcurls.com

Similar Posts

6 Comments

    1. Thank you Kim. Coconut Aminos are essentially the sap from the coconut that is used in Paleo and Whole 30 recipes to replace soy sauce. You can substitute soy sauce for the coconut aminos, just don’t add any salt to the recipe until after you taste it. Coconut aminos are sweet, not salty like soy sauce.

  1. The recipe calls for 3 Large cloves fresh ginger (pressed or finely minced) & 2 Tablespoons grated fresh ginger. Should that be 3 large cloves fresh garlic?

Leave a Reply

Your email address will not be published.

Recipe Rating