Sesame Ginger Chicken Salad


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. 

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  • Recipe Card
Prep time 2hrs
Cook time 20mins
Serves or Makes: 2-4

Recipe Card

For the Chicken


For the Crunchy Veggie Salad



  • 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.