Sesame Ginger Chicken Salad
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A Note from Feedfeed
Sometimes all you need is a salad that hits all the right notes. @TheHealthMason starts hers with a crunchy base of cabbage, edameme and kale and piles on the savory chicken marinated with Annie's Organic Sesame Ginger Vinaigrette.
You can even shop for all the ingredients at your local co-op (find yours here!) to give the recipe a try.
- Recipe Card
Recipe Card
For the Chicken
ingredients
- 1 pound chicken breasts
- 1/4 cup Annie’s Organic Sesame Ginger Vinaigrette
- 1/4 cup avocado oil
- 2 tablespoons rice vinegar or lemon juice
- 1 tablespoon Gochujang or Sriracha
For the Crunchy Veggie Salad
ingredients
- 1 cup chopped kale
- 1/2 cup shredded purple cabbage
- 1/4 cup shredded carrots
- 1/2 cup shredded carrots
- 1/2 cup broccoli slaw
- 1/2 cup cooked edamame beans
- 1/2 cup Annie’s Organic Sesame Ginger Vinaigrette, To Taste
Method
Step 1
Place your chicken breasts in a resealable container. Toss with 1/4 cup Annie’s Organic Sesame Ginger Vinaigrette, 1/4 cup avocado oil, 2 tablespoons rice vinegar or lemon juice and 1 tablespoon Gochujang sauce or Sriracha. Marinate for 1-3 hours.
Step 2
Heat your grill until it reaches a temperature of 350-400°F. You’re welcome to make this recipe in the oven, but I always think grilled chicken tastes better!
Step 3
Grill the chicken, turning as needed, for 15-25 minutes, depending on how thick your breasts are. The internal temperature of the chicken should be 165°F. Allow chicken to rest for 5-10 minutes before slicing.
Step 4
Assemble the salad: In a large bowl, toss all the salad ingredients together to incorporate. Divided between bowls and top with sliced chicken breast, then serve.