Ginger Sesame Grilled Chicken Green Salad

This Ginger Sesame Grilled Chicken Green Salad is a delightful blend of fresh vegetables, lean protein, and a savory-sweet dressing. Packed with nutrients, this salad combines the tangy flavors of ginger and sesame with a creamy dressing, making it a delicious and healthy option for lunch, dinner, or a light meal.

Why You’ll Love This Recipe

This salad is bursting with flavor from the ginger-sesame dressing and marinated grilled chicken. It’s a perfect balance of sweetness, spiciness, and nuttiness, offering a nutrient-rich meal. It’s also versatile, easily customizable, and great for meal prep. The addition of toasted almonds and sesame seeds provides a satisfying crunch, making each bite a true delight.

Ingredients

For the Marinade/Dressing:

  • 1/4 cup low-sodium soy sauce

  • 1/4 cup extra virgin olive oil

  • 1 tbsp honey

  • 2 tbsp fresh ginger, grated

  • 1 tsp garlic, minced

  • 2 tbsp hoisin sauce

  • 1 tsp sriracha sauce

  • 1/4 cup rice wine vinegar

  • 1 green onion, sliced

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts

  • Half of the marinade/dressing for marinating the chicken

For the Salad:

  • 1 head of Napa cabbage, chopped

  • 1 lb curly kale, stemmed and chopped

  • 3 green onions, sliced

  • 1/2 cup carrots, julienned

  • 1/2 cup cilantro, chopped

  • 1/4 cup almond slivers, toasted

  • 1/4 cup sesame seeds, toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Marinate the Chicken: In a bowl, combine the soy sauce, olive oil, ginger, garlic, honey, sriracha sauce, rice wine vinegar, hoisin sauce, and green onion. Whisk until smooth. Season the chicken breasts with salt and pepper, then place them in a resealable bag. Pour half of the marinade over the chicken, seal the bag, and refrigerate for 30 minutes to 2 hours.

  2. Prepare the Salad: In a large salad bowl, combine the Napa cabbage, kale, carrots, green onions, and cilantro. Toast the almonds and sesame seeds, then add them to the salad.

  3. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips.

  4. Assemble the Salad: Place the sliced grilled chicken on top of the prepared salad. Drizzle the remaining dressing over the salad and toss gently to combine. Serve immediately.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

Variations

  • Vegetarian Version: Substitute grilled chicken with tofu, steak, or shrimp for different protein options.

  • Add More Veggies: Feel free to add other vegetables like bell peppers, cucumbers, or radishes for extra crunch and flavor.

  • Spicy Twist: If you enjoy heat, add extra sriracha or chili flakes to the marinade or dressing.

Storage/Reheating

  • Storage: Store the leftover salad in an airtight container in the refrigerator for up to 2 days. The chicken may dry out over time, so it’s best enjoyed fresh.

  • Reheating: If needed, reheat the chicken gently in the microwave or on the stovetop.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing in advance. Just keep the dressing separate until ready to serve.

Can I use a different protein instead of chicken?

Absolutely! This recipe works well with grilled shrimp, steak, or even tofu for a vegetarian option.

Can I add other nuts or seeds to the salad?

Yes, you can add cashews, peanuts, or sunflower seeds to replace or complement the almonds and sesame seeds.

How long should I marinate the chicken?

Marinating for at least 30 minutes will give the chicken great flavor, but you can marinate it up to 2 hours for even more flavor.

Is there a way to make the dressing spicier?

Yes, simply add more sriracha sauce or a pinch of red pepper flakes to the dressing for more heat.

Conclusion

Ginger Sesame Grilled Chicken Green Salad is a delightful, healthy meal that combines vibrant vegetables with a flavorful grilled chicken and tangy dressing. Whether you’re looking for a nutritious lunch or a light dinner, this salad is sure to impress with its balance of fresh, savory, and slightly sweet flavors. Try it out and enjoy the perfect blend of textures and tastes!

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Ginger Sesame Grilled Chicken Green Salad

Ginger Sesame Grilled Chicken Green Salad

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  • Author: Paula
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

Ginger Sesame Grilled Chicken Green Salad is a vibrant, flavorful dish that combines lean grilled chicken, fresh vegetables, and a tangy ginger-sesame dressing. This nutrient-packed salad is perfect for a healthy lunch, dinner, or light meal. The marinade and dressing infuse the chicken with savory, sweet, and spicy flavors, while the toasted almonds and sesame seeds add a satisfying crunch, making this salad a refreshing and delicious choice for any occasion.

Ingredients

For the Marinade/Dressing:

1/4 cup low-sodium soy sauce

1/4 cup extra virgin olive oil

1 tbsp honey

2 tbsp fresh ginger, grated

1 tsp garlic, minced

2 tbsp hoisin sauce

1 tsp sriracha sauce

1/4 cup rice wine vinegar

1 green onion, sliced

For the Grilled Chicken:

2 boneless, skinless chicken breasts

Half of the marinade/dressing for marinating the chicken

For the Salad:

1 head of Napa cabbage, chopped

1 lb curly kale, stemmed and chopped

3 green onions, sliced

1/2 cup carrots, julienned

1/2 cup cilantro, chopped

1/4 cup almond slivers, toasted

1/4 cup sesame seeds, toasted

Instructions

  • Marinate the Chicken:
    In a bowl, whisk together soy sauce, olive oil, ginger, garlic, honey, sriracha sauce, rice wine vinegar, hoisin sauce, and green onion. Season the chicken with salt and pepper, then marinate with half of the dressing in a resealable bag for 30 minutes to 2 hours.

  • Prepare the Salad:
    In a large salad bowl, combine Napa cabbage, kale, carrots, green onions, and cilantro. Toast the almonds and sesame seeds, then add them to the salad.

  • Grill the Chicken:
    Preheat the grill to medium-high heat. Remove the chicken from the marinade, discard excess marinade, and grill the chicken for 6-7 minutes per side or until fully cooked. Let the chicken rest for a few minutes before slicing thinly.

  • Assemble the Salad:
    Place the sliced grilled chicken on top of the salad. Drizzle with the remaining dressing and toss gently. Serve immediately.

Notes

Vegetarian Version: Replace grilled chicken with tofu, shrimp, or steak.

Add More Veggies: Consider adding bell peppers, radishes, or cucumbers for added crunch and flavor.

Spicy Twist: Add extra sriracha or chili flakes for more heat in the marinade or dressing.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad, Side Dish
  • Method: Grilling
  • Cuisine: Asian-Inspired

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