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Sesame Chicken Salad

Servings: 2 to 4


  • 2 Chicken Breasts
  • 5 Cups Spring Mix Salad Greens
  • 1 Cup Purple Cabbage, thinly sliced
  • 3 Large Carrots, shaved
  • 1/2 Cup Fresh Cilantro, chopped
  • 4 Tablespoons Fresh Chives, chopped
  • Optional: 1 Tablespoon each Black and White Sesame Seeds

Chicken Marinade:

  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Soy Sauce (or preferred alternative)
  • 1 Teaspoon Garlic Powder

Salad Dressing:

  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Honey
  • 2 Tablespoons Soy Sauce (Gluten-free or coconut aminos)
  • 3 Cloves Garlic, minced
  • 1 Tablespoon Fresh Ginger, grated


  1. Marinate Chicken:
    • Combine sesame oil, soy sauce, and garlic powder in a container or zip lock bag. Add chicken breasts, ensuring they are coated evenly. Let marinate while preparing the salad.
  2. Prepare Salad:
    • In a large bowl, combine spring mix salad greens, sliced purple cabbage, shaved carrots, chopped cilantro, and chives. Set aside.
  3. Make Dressing:
    • In a small bowl, whisk together olive oil, rice vinegar, sesame oil, honey, soy sauce, minced garlic, and grated ginger until well combined.
  4. Cook Chicken:
    • Preheat barbecue to medium heat. Place marinated chicken on the grill and cook until fully cooked, ensuring there is no pink in the center. Use a meat thermometer to check for doneness if needed. Once cooked, shred the chicken using two forks.
  5. Assemble Salad:
    • Arrange shredded chicken on top of the prepared salad.
    • Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
    • Optionally, sprinkle sesame seeds over the salad for added texture and flavor.
  6. Serve and Enjoy:
    • Serve the sesame chicken salad immediately, and enjoy the delightful combination of flavors and textures!


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