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Sesame Chicken Chopped Salad

Sesame Chicken Chopped Salad: A Crunchy, Healthy Delight

Enjoy a vibrant and refreshing Sesame Chicken Chopped Salad for a healthy, paleo-friendly meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Paleo
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • ⅓ cup coconut aminos Soy sauce substitute
  • 2 tablespoons red wine vinegar Can substitute with apple cider vinegar
  • 3 tablespoons avocado oil Can substitute with olive oil
  • 1 teaspoon toasted sesame oil Can omit or reduce for flavor
  • 1 teaspoon minced ginger Fresh preferred
  • ½ teaspoon onion powder Can substitute with fresh onion
  • salt & pepper Adjust to taste
Salad
  • 1 pound boneless, skinless chicken thighs Can substitute with chicken breasts
  • ½ cup diced green onions Can substitute with red onion
  • 4 cups chopped green cabbage Use whole small or half large cabbage
  • 2 cups shredded red cabbage Can replace with green cabbage
  • 1 cup shredded carrots Use pre-cut or freshly grated
  • ¼ cup sliced almonds Omit for nut-free version
  • 1 cup mandarin oranges (no sugar/syrup) Can substitute with fresh pineapple
  • ½ cup chopped cilantro Can replace with parsley
  • black and white sesame seeds Optional for garnish

Equipment

  • medium bowl
  • Large mixing bowl
  • Skillet
  • resealable plastic bag

Method
 

Make the Dressing
  1. In a medium bowl, whisk together coconut aminos, red wine vinegar, avocado oil, toasted sesame oil, minced ginger, onion powder, and season with salt and pepper.
Marinate Chicken
  1. Place chicken thighs in a resealable bag, pour in 3-4 tablespoons of dressing, seal and refrigerate for at least 30 minutes.
Cook Chicken
  1. Heat a skillet over medium heat, cook marinated chicken thighs for 6-8 minutes on each side until golden brown.
Prepare Salad Base
  1. In a large mixing bowl, combine green cabbage, red cabbage, shredded carrots, sliced almonds, mandarin oranges, green onions, and chopped cilantro.
Combine and Serve
  1. Chop the cooked chicken, add to salad, drizzle remaining dressing, and toss gently to coat.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 45mgCalcium: 80mgIron: 2mg

Notes

For best results, add dressing before serving and enjoy fresh. Store separately for meal prep convenience.

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