A great salad for a lighter meal or perfect for a side dish. Full of colorful and crunchy veggies tossed in an easy homemade sweet and savory sesame ginger dressing.
I’m a sucker for anything ginger and especially when it comes to Asian salad dressing! Last week I was craving that toasted sesame and ginger combo and decided I needed a good homemade Asian dressing. It reminds me of Primal Kitchen’s sesame ginger dress, which is one of my favorites!
I made this salad as part of my work lunch meal prep and it worked out great because it was super easy to throw together and the crunchy veggies keep well in the fridge all week. I added grilled chicken for protein but I think salmon or shrimp would also play well in this salad. You could even nix the protein and use the salad as a side dish.
I made a small jar of the dressing with just enough servings (~4-5 servings, or if you’re like me and drown your salads in dressing then closer to 4 servings) to last me through the work week. I stuck the jar in my lunch bag and dressed the salad right before eating. Double the servings if you want a big container to store in the fridge!
I’m currently on day 5 of my work week and I’ve eaten this for lunch every day and I’m not tired of it yet!
**Pro Tip: I ALWAYS salt my salads first, add dressing, then toss (or shake my meal prep container) to evenly coat. Salt will take any salad from bland and boring to super flavorful! Trust me!
Asian Chicken Salad w/ Sesame Ginger Dressing
For the salad:
- 2 heads romaine lettuce
- 1/4 head green cabbage
- 1 small red bell pepper
- 1/2 small purple onion
- 1/2 cup shredded carrots
- 8 oz sugar snap peas
For the chicken:
- 2 lbs chicken tenders
- 1/4 cup coconut aminos
For the sesame ginger dressing:
- 1/4 cup avocado oil
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tbsp honey (omit for Whole30)
- 1 inch ginger
- 1/2 tsp sesame seeds
- juice of 1/4 lime
- salt to taste
- Marinate the chicken in 1/4 cup coconut aminos for at least 1 hour.
- While marinating, prepare the vegetables. Thinly slice the romaine lettuce and cabbage. Wash thoroughly (I use a salad spinner). Julienne (thinly slice) the red pepper and purple onion. Slice the sugar snap peas at an angle (you should get about 3 pieces per pea).
- Combine all of the vegetables in a large bowl and mix to combine.
- Prepare the sesame ginger dressing. Combine the avocado oil, sesame oil, rice vinegar, honey, lime juice, salt, and sesame seeds to a jar. Grate the ginger and add to the dressing. Tightly close the jar lid and shake to combine. Taste and add more salt if needed.
- If serving immediately, toss the salad in the dressing. Otherwise store in a separate container until ready to eat.
- When the chicken is done marinating, grill or pan sear on medium high heat for about 6 minutes per side and until cooked thoroughly. Thinly slice the chicken and add to the salad.
- Garnish with sliced red chili, sliced almonds, green onion, lime, or sesame seeds.