Ingredients
For the Grilled Sesame Chicken
- 1 pound boneless skinless chicken breasts
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 cloves garlic, minced
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon tahini
- 1 tablespoon sesame oil (toasted sesame oil preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- 1/2 teaspoon red pepper flakes
For the Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup diced green onions
- 3/4 cup freshly chopped cilantro
- 1 cup shredded carrots (pre-packaged or freshly cut into matchsticks)
- 1 red bell pepper, thinly julienned
- 1 jalapeño, seeded and diced
For the Sesame Ginger Dressing
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
For Serving
- 1/3 cup toasted sliced almonds
- 1/3 cup roasted cashew halves
- Sesame seeds, for garnish
- Additional cilantro, for garnish
- Additional diced green onions, for garnish
- A few jalapeño slices, for garnish
- Optional: Crispy wonton strips, for extra crunch
Instructions
- Make the sesame marinade for the chicken.
In a medium bowl, combine the low sodium soy sauce (or coconut aminos), minced garlic, brown sugar (or coconut sugar), tahini, sesame oil, rice vinegar, freshly grated ginger, sesame seeds, and red pepper flakes. Stir thoroughly until the sugar is mostly dissolved and the tahini is fully blended in. You should end up with a glossy marinade that smells nutty, tangy, and slightly sweet. - Marinate the chicken.
Add the chicken breasts to the bowl and turn them so every surface is coated. Make sure the marinade clings to the chicken rather than pooling only at the bottom. Let the chicken marinate for at least 30 minutes, or up to 2 hours if you want deeper flavor. While it marinates, you can move on to prepping the dressing and vegetables so everything is ready to assemble quickly. - Prepare the sesame ginger dressing.
In a small bowl, whisk together 3 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon freshly grated ginger, 1 minced garlic clove, and 1 teaspoon sesame seeds. Whisk until the mixture looks uniform and lightly emulsified, with the honey fully incorporated. Taste and adjust the seasoning if needed, then set the dressing aside while you finish the rest of the components. - Grill the chicken.
Preheat a grill or grill pan over medium-high heat. Once it’s hot, grill the marinated chicken for 5–6 minutes per side, flipping once. Cook until the chicken is fully done and no longer pink in the center. Transfer it to a plate and let it cool slightly. This brief rest helps keep the chicken juicy and makes it easier to slice cleanly. - Prep the salad vegetables.
In a large mixing bowl, combine the shredded green cabbage and shredded red cabbage for a colorful, crunchy base. Add the diced green onions and chopped cilantro to bring freshness and a bright, herbal bite. Mix in the shredded carrots (whether pre-packaged or cut into matchsticks), then add the thinly julienned red bell pepper for crisp sweetness. Finally, add the seeded and diced jalapeño to bring a gentle heat that balances the sweetness in the dressing.
- Dress and toss the salad.
Drizzle the prepared sesame ginger dressing over the vegetable mixture. Toss thoroughly, lifting from the bottom and turning until the cabbage and carrots are evenly coated. Cover the bowl and let the salad sit for a few minutes so the flavors can meld and the dressing can lightly soften the cabbage while keeping the overall texture crisp. - Slice the chicken and assemble for serving.
Once the chicken has cooled slightly, slice it into neat pieces. Transfer the rested salad to a large serving platter, spreading it out so the ingredients look evenly distributed. Arrange the sliced grilled sesame chicken over the top so each serving gets a good balance of vegetables and protein. - Finish with crunchy toppings and garnishes.
Sprinkle the salad with the toasted sliced almonds and roasted cashew halves for extra crunch and richness. Add sesame seeds and any additional cilantro and diced green onions you like for a fresh, finished look. For more heat and a sharper bite, tuck a few jalapeño slices on top. If you want an extra-crispy finish, add the optional crispy wonton strips right before serving so they stay crunchy. - Serve immediately.
This salad shines when served right away, while the vegetables are crisp, the chicken is tender, and the toppings are at their crunchiest.