Asian Sesame Chicken Salad with Ginger Vinaigrette

Why You’ll Love This Recipe

• It’s fresh, crunchy, and satisfying without feeling heavy.
• Bold sesame-ginger flavors pair beautifully with sweet mandarins.
• Quick weeknight-friendly: 15-minute marinade and fast grilling.
• Perfect for meal prep when you keep components separate.

Grocery List

• Produce: Mixed baby greens, green cabbage, purple cabbage, green onions, fresh ginger, garlic, mandarins (fresh or canned)
• Dairy: None
• Pantry: Boneless skinless chicken breasts, rice vinegar, low-sodium soy sauce, honey, toasted sesame oil, neutral oil (avocado or canola), sesame seeds, sliced almonds, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Sesame-Ginger Vinaigrette (about 2/3 cup)

• 3 tbsp rice vinegar
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp finely grated fresh ginger
• 1 small garlic clove, finely minced
• 1½ tbsp toasted sesame oil
• 2 tbsp neutral oil (avocado or canola)
• 1 tsp sesame seeds
• 1/4 tsp red pepper flakes (optional)

Chicken

• 1¼ lb boneless, skinless chicken breasts (about 2 large), pounded to even 3/4-inch thickness
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp neutral oil (for grill or pan)

Salad

• 5 oz mixed baby greens (about 5 packed cups)
• 3 cups shredded cabbage (2 cups green + 1 cup purple)
• 1 cup mandarin orange segments, well drained (from one 11-oz can) or 2 fresh mandarins, peeled and segmented
• 1/3 cup sliced almonds, lightly toasted
• 3 green onions, thinly sliced
• Extra sesame seeds and fresh cilantro leaves for garnish (optional)

Step-by-Step Instructions

Step 1: Make the sesame-ginger vinaigrette

In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, grated ginger, garlic, toasted sesame oil, neutral oil, sesame seeds, and red pepper flakes (if using). Whisk until the honey dissolves and the dressing looks glossy and emulsified. Measure out 1/3 cup and set aside for dressing the salad later.

Step 2: Season and marinate the chicken

Pat chicken dry and season both sides with kosher salt and black pepper. Place chicken in a shallow dish or zip-top bag and pour the remaining vinaigrette over it. Turn to coat. Marinate in the refrigerator for 15–30 minutes while you prep the salad. Do not use this portion of the vinaigrette on the finished salad.

Step 3: Prep the salad components

In a large mixing bowl, combine mixed greens and shredded cabbage. Drain mandarin segments very well so they don’t water down the dressing. Slice the green onions. Toast the sliced almonds in a dry skillet over medium heat, stirring often, until just golden and fragrant, 3–4 minutes. Transfer to a plate to cool.

Step 4: Grill the chicken

Preheat a grill or grill pan to medium-high heat (about 425°F). Lightly oil the grates or pan. Remove chicken from the marinade, letting excess drip off. Grill 5–6 minutes per side, or until the thickest part registers 165°F on an instant-read thermometer. Transfer to a cutting board and rest for 5 minutes, then slice across the grain into 1/2-inch strips.

Step 5: Dress the greens

Right before serving, add the drained mandarins and green onions to the greens and cabbage. Drizzle with the reserved 1/3 cup vinaigrette and toss gently until everything is lightly coated. Taste and add a pinch of salt or a splash of vinegar if you prefer extra brightness.

Step 6: Assemble and serve

Arrange the dressed salad in a wide serving bowl or divide among plates. Top with warm grilled chicken strips, shower with toasted almonds, and sprinkle with a few extra sesame seeds and cilantro if you like. Serve immediately while the chicken is still warm and the greens are crisp.

Pro Tips

• Reserve dressing before marinating to avoid cross-contamination. Discard used marinade.
• Pound chicken to even thickness so it cooks quickly and evenly with great grill marks.
• Drain mandarins thoroughly; excess juice can dilute the dressing.
• Lightly toast almonds for deeper flavor and extra crunch.
• For juicier chicken, let it rest 5 minutes before slicing.

Variations

• Tofu swap: Use extra-firm tofu (14 oz), pressed and sliced. Marinate 15 minutes and sear until golden, or grill on an oiled grate.
• Crunch boost: Add baked wonton strips or crisp ramen crumbs just before serving.
• Spicy kick: Whisk 1–2 tsp sriracha into the vinaigrette and add a pinch of chili flakes on top.

Storage & Make-Ahead

Prep components up to 2 days ahead and store separately: washed greens and cabbage (chilled in a sealed container lined with paper towels), toasted almonds (airtight at room temp), and vinaigrette (refrigerated up to 1 week). Marinate chicken up to 12 hours in the fridge, then grill fresh. Leftover grilled chicken keeps 3–4 days refrigerated. For best texture, dress only what you’ll eat; dressed salad is best within a few hours.

Nutrition (per serving)

Approximate: 470 calories; 26 g fat; 23 g carbohydrates; 33 g protein; 5 g fiber; 680 mg sodium. Values will vary based on brands and exact amounts used.