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–+ servings

Sesame Chicken Salad

5 from 1 vote
Serves: 4 -6
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1.5 lbs chicken- breast, tenderloins or thighs
  • 3 cups shredded purple cabbage
  • 4-5 cups shredded kale, 1 bunch
  • 3 radishes
  • 2 Persian cucumbers
  • 4 scallions chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup roasted cashews
  • Olive oil
  • Salt, pepper and garlic powder for the chicken

Sesame Dressing

  • 3 tbsp light olive oil or avocado oil
  • 2 tbsp tahini paste
  • 2 tbsp light soy sauce or coconut aminos
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • Pinch of salt

Directions

  1. Season the chicken breast with salt, pepper and garlic powder. Toss in a drizzle of olive oil.
  2. Heat a skillet or pan on medium heat with a drizzle of oil. Grill the chicken for about 7-8 minutes per side, until cooked to an internal temperature of 165 F. Set aside to cool while you prepare the vegetables. If using chicken breast, thicker pieces may require longer cook time. Let the chicken cool for 5 minutes, then shred it chicken with your hands or a fork, or cut into small cubes.
  3. Prepare the sesame dressing by adding all of the ingredients to a bowl or jar, and whisking or shaking until smooth. If the dressing is too thick, add 1-2 tbsp of water if needed. Taste and adjust salt.
  4. Slice the radishes and cucumbers into rounds, then thinly slice into strips.
  5. Add the kale and cabbage to a large salad bowl and pour in half of the dressing. Massage well into the kale and cabbage using your hands. Add the radishes and cucumbers to the salad with the chopped scallions, cilantro and roasted cashews.
  6. Add the chicken to the salad and pour the remaining dressing on top. Mix well with tongs.
  7. The salad will stay fresh in the fridge for up to 3 days.