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Asian Chicken Salad w/ Sesame Ginger Dressing

This salad is packed with crunchy vegetables and tossed in a lightly sweet sesame and ginger salad dressing. 
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Salad
Servings 5 servings


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.