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Crunchy cabbage salad with chicken and a sweet, sesame dressing.
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Sesame Chicken Cabbage Salad

A crunchy cabbage salad with grilled chicken and a sweet and tangy sesame dressing
Course Main Course, Salad
Cuisine American
Keyword Chicken, main course, salad, sesame
Prep Time 30 minutes
Servings 6 people
Author Katie

Ingredients

  • 1/2 head cabbage, chopped in small pieces about 6-8 cups
  • 1 small head broccoli, cut into small florets about 3 cups
  • 3 green onions, sliced use the green part too (about half of it)
  • 1 1/2 cups matchstick carrots
  • 1 15 oz. can mandarin oranges, drained well
  • 6 oz. raw almonds, slivered
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 boneless skinless chicken breast, cut in half lengthwise to make 4 cutlets

Chicken Marinade

  • 1/4 cup soy sauce
  • 2 tbsp oil
  • 1 tsp minced garlic
  • 1 tbsp honey

The Dressing

  • 1/2 cup oil
  • 1/4 cup honey
  • 2 tbsp mayo
  • 1 tsp yellow mustard
  • 1/4 tsp salt
  • 2 tbsp sesame seeds, dry roasted
  • 3 tbsp seasoned rice vinegar regular rice vinegar could also be used

Instructions

  • Preheat oven to 375. 
    Toast the sesame seeds and almonds at the same time, on separate baking sheets/dishes. 
    FOR THE ALMONDS: Lay them out on a baking sheet and drizzle with 1 tbsp. oil and sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Toss and mix them with a spoon or your fingers, to evenly coat the almonds with the oil, salt, and pepper. Toast in the oven for 10 minutes, then turn your pan around, and toast for 3 minutes more. They should be an even, dark golden color. Set them aside to cool.
    FOR THE SESAME SEEDS: Lay them evenly in a baking dish or on a baking sheet, and toast them dry (no oil) in the oven for 10 minutes. Set aside and let them cool. 
    FOR THE CHICKEN: Heat your grill to medium heat (about 400 degrees F). Mix the chicken marinade and pour over the chicken breast pieces. Allow it to sit for about 15 minutes while the grill heats up. Grill about 8 minutes, flip, and grill for 8 minutes more. (If your chicken breast is at all frozen, it may take some additional grilling time. Chicken should always be cooked to an internal temperature of 165 degrees F before eating) When chicken is done, set aside to cool, then chop up into bite sized pieces for the salad.
    FOR THE DRESSING: Vigorously whisk together all the dressing ingredients in the order listed. (A blender can also be used)
    FOR THE SALAD: In a large bowl, mix the cabbage, broccoli, carrots, spring onions, and mandarin oranges. Add the chopped chicken, the toasted almonds, and the dressing. Mix well until the dressing has covered everything evenly.