Sesame Chicken Chopped Salad

  • Serving Size4-6


    For the Dressing:

    • 1/3 cup coconut aminos
    • 1/4 cup apple cider vinegar
    • 2 T approved oil
    • 2 T toasted sesame oil
    • 2 T minced ginger
    • 1 tsp onion powder
    • 1 tsp salt
    • 1/2 tsp pepper

    For the Salad:

    • 1.5 lbs. boneless, skinless chicken thighs
    • 4 diced green onions (can sub for 1/2 red onion finely diced)
    • 1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
    • 1/2 red cabbage, thinly sliced
    • 2 cups shredded carrots
    • 1 cup sliced almonds (optional)
    • 1/2 cup chopped and loosely packed cilantro
    • 1 T black sesame seeds
    • 1 T white sesame seeds



    Combine all the ingredients for the dressing in a bowl.


    In a plastic baggie, add about 3/4 tablespoons of dressing with the chicken.


    Allow to marinate for at least a half hour.


    Add chicken with the dressing into a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked thoroughly.


    Allow to cool to room temperature before chopping and adding to the salad.


    Combine all other salad ingredients besides dressing and chicken in a large bowl.


    When chicken is cool, add to the salad.


    Stir in dressing well and enjoy!

    Recipe adapted from:            

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