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Photo of Sesame-ginger Chinese chicken salad by WW

Sesame-ginger Chinese chicken salad

4
Points®
Total Time
53 min
Prep
30 min
Cook
8 min
Serves
6
Difficulty
Easy
A seemingly rich but light dressing makes this veggie-packed salad something special. Full of color and texture, serve this salad as a hearty lunch or dinner salad. With two cups per serving, no one will leave the table hungry. Ready in just under an hour, you can speed up your prep time with leftover chicken or pre-cooked purchased chicken. The dressing can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whisk before serving.

Ingredients

Uncooked skinless boneless chicken breast

1 pound(s), cut into strips or use tenders

Less sodium soy sauce

3 Tbsp

Rice wine vinegar

2 Tbsp

Sesame oil

1 tsp, Sesame Ginger Dressing

Rice wine vinegar

2 Tbsp

Honey

2 Tbsp

Sesame oil

4 tsp

Olive oil

1 Tbsp

Water

1 Tbsp, warm

Minced ginger

1 Tbsp

Less sodium soy sauce

1 Tbsp

Jarred minced garlic

2 tsp

Sriracha hot sauce

1 tsp, or to tasteVeggies and Garnish

Shredded uncooked napa cabbage

4 cup(s)

Shredded red cabbage

2 cup(s)

Shredded carrots

2 cup(s)

Red bell pepper

1 medium, thinly sliced

Shelled edamame

1 cup(s)

Scallions

2 Tbsp, chopped

Cilantro

2 Tbsp, chopped

Sesame seeds

1 Tbsp, toasted

Instructions

  1. In a glass bowl, combine chicken, soy sauce, vinegar and sesame oil; toss to combine, cover and marinate at least 15 minutes or up to overnight.
  2. In another bowl, whisk together dressing ingredients; set aside (and refrigerate if not using soon).
  3. When ready to cook chicken, off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken, turning once, until cooked through, about 3 to 4 minutes per side.
  4. In a serving bowl, combine both types cabbage, carrots, red pepper and edamame; top with chicken. Drizzle salad with dressing and toss to coat; garnish with scallions, cilantro and sesame seeds. Yields about 2 cups salad per serving.

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