Sesame Cabbage Salad with Grilled Chicken

Serving sesame cabbage salad with chicken

5 from 2 votes

Sesame Cabbage Salad with Grilled Chicken

Delightful cabbage salad topped with succulent grilled chicken is bursting with fresh, crunchy vegetables and drizzled with a tangy sesame dressing.

Prep Time25

Cook Time10

Marinate30

Total Time35

Course: Salads

Cuisine: Asian

Servings:

Calories: 481kcal

Author: Jami Boys

Ingredients

Chicken:

4 boneless skinless chicken breasts about 1.5 pounds (or thighs)
1/4 cup soy sauce
2-3 tablespoons sriracha-type sauce

Salad:

4 cups shredded green cabbage
2 cups shredded red cabbage (or more green)
1 medium sweet onion, diced (about 1 cup)
2 cups grated carrots (about 2 large carrots)
1 sweet red pepper, thinly sliced and slices cut in half
1-2 jalapeños, seeded and diced (omit for less spice)

Sesame Vinaigrette

1/4 cup rice vinegar or apple cider vinegar
1 tablespoon soy sauce
1 tablespoon water
2 teaspoons sesame oil
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon honey
1/3 cup olive oil or avocado oil

Toppings:

3 tablespoons sliced almonds or chopped
1 tablespoon sesame seeds
1-2 tablespoons chopped parsley or cilantro
2 tablespoons chopped green onions or chives

Instructions

Marinate & Cook Chicken:

Mix together the soy sauce and sriracha until combined.
Pour mixture over chicken in a shallow pan turning over chicken to make sure all sides are coated in marinade. Place in fridge to marinate for 30 minutes up to 2 hours.
Grill when ready: Cook over direct heat for 2-3 minutes per side and then move to indirect heat for another 5 minutes per side or until the internal temperature at the thickest part reads 165 degrees F. Set aside while making salad.
Alternate Cooking Options: You can simply pan-fry the chicken breasts for the same amount of time or use a griddle to cook them.

Vinaigrette:

Combine vinegar, soy sauce, water, sesame oil, garlic, sesame seeds, and honey in a 1 cup glass measuring cup.
Whisk in the oil well until incorporated. Note: this does separate, so keep the whisk handy to re-stir before adding to the different parts of the salad.

Salad:

In a large bowl mix all the cabbage, the onions, carrots, sweet pepper and jalapeños (if using).
Pour half of the vinaigrette on the cabbage mixture and toss until well coated. Spread onto a large shallow serving bowl or plate (or plate up on individual dinner plates).
Slice the grilled chicken and arrange on top of cabbage mixture.
Drizzle the chicken with more of the sesame vinaigrette. Sprinkle any toppings you want on top of the chicken.
Serve immediately or refrigerate up to 2 hours.*

Notes

*Or you can make and dress the cabbage vegetable mixture early in the day, keep in the fridge, and then add the cooked chicken and toppings right before serving.

Nutrition