Sesame Chicken Chopped Salad

Fresh, crunchy, and satisfying, this sesame chicken chopped salad is loaded with grilled chicken, lettuce, cabbage, and toppings—all tossed with a homemade sesame dressing.

Course Salad

Cuisine American

Keyword cabbage salad, chopped salad, grilled chicken salad

Prep Time 20

Cook Time 18

Total Time 38

Servings servings

Calories 659kcal

Author Elizabeth Rodriguez

Ingredients

Sesame Dressing

6 tablespoons Avocado Oil (¼ cup + 2 tablespoons)
3 tablespoons Rice Vinegar
3 tablespoons Low Sodium Soy Sauce
2 tablespoons Brown Sugar
1½ teaspoons Sesame Oil
¾ teaspoon Ginger Powder

Chicken and Marinade

¼ cup Low Sodium Soy Sauce
2 tablespoons Brown Sugar
1 tablespoon Rice Vinegar
½ teaspoon Ginger Powder
½ teaspoon Garlic Powder
½ teaspoon Salt
2 large Chicken Breasts boneless, skinless (about 1½ to 1¾ pounds)

Salad and Toppings

8 ounces Shredded Cabbage Mix coleslaw mix – green cabbage, red cabbage, carrots
8 ounces Romaine Lettuce or Iceberg Lettuce (or a combination) chopped
2–3 tablespoons Green Onions sliced
½ cup Sliced Almonds toasted
1 cup Chow Mein Noodles or Dry Rice Noodles, for garnish
1 tablespoon Sesame Seeds for garnish

Instructions

Make the sesame dressing

Add all dressing ingredients to a jar or container with a tight-fitting lid. Shake vigorously until well combined. Refrigerate until ready to use, and shake or stir again before serving.

Toast the almonds (optional but recommended)

Add sliced almonds to a non-stick skillet over medium heat. Toast for 5–6 minutes, shaking the pan often, until golden. Watch closely—they can burn quickly. Remove from heat once done.

Marinate the chicken

Combine all marinade ingredients (except the chicken) in a bowl and stir to dissolve the sugar. Place the chicken in a large resealable bag or bowl. Add the marinade, seal tightly, and place on a plate or shallow dish in case of leaks.
Refrigerate and marinate for at least 2 hours—longer (up to 8 hours) for more flavor. Turn occasionally to distribute the marinade.

Grill the chicken

Preheat the grill to moderate heat (about 375°F). Grill the chicken, turning occasionally, until it reaches an internal temperature of 165°F at the thickest part. This typically takes about 6–8 minutes per side, depending on thickness.
Let it cool slightly, then slice into strips or cubes.

Build the salad and serve

In a large bowl, combine the cabbage mix, lettuce, and green onions. Toss until everything is evenly mixed.
Divide the greens among four bowls. Top each salad with chicken, toasted almonds, crunchy noodles, and a sprinkle of sesame seeds. Drizzle with dressing or serve it on the side.

Notes

Use low-sodium soy sauce to control salt. If you're sensitive to salt, reduce or omit the added salt in the marinade.
The cooking time for the chicken will depend on the size and thickness of the pieces. Cook until the internal temperature of the largest piece reaches at least 165°F.
The sesame dressing will separate as it sits—shake or stir well before serving.
Shortcut / No-Cook Option – Store-bought rotisserie chicken works in a pinch—just note it won’t have the same marinade flavor.

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