Growing up, my best friend’s mom would always make this sesame chicken chopped salad. It was what she always brought to gatherings and what she always made us during the summer. I love it so much so I decided to make a healthy, Paleo version. You know, without the sugary dressing and wonton strips mixed in. 😉
A few months ago I needed a salad to bring to a party. Not only do I hate showing up empty handed, but it’s always best practice to bring something you know you can eat when you’re trying to eat healthy. This salad is always a crowd pleaser. It’s also a pretty quick one to make in a large batch.
I prefer to use chicken thighs for sesame chicken chopped salad because they tend to absorb a lot of flavor and stay really juicy. You can totally use chicken breasts too if you’d rather. You’ll first want to mix up the dressing because you’re going to use a few tablespoons of it to marinade the chicken. I hardly ever have enough foresight to marinade it longer than 20 minutes. If you have longer, great. If not, oh well. No one is gonna ask you. Probably. 😉
Almost all of the ingredients I used I ordered from Thrive Market which makes feeding a crowd (or making a ton of meals for myself) really cheap. Plus they offer 20% off of your first 3 orders which is a deal that’s hard to pass up.
If you don’t like a heavily dressed salad, wait to add the dressing until you’re ready to eat. I just mix it in a glass Pyrex bowl that I can bring with me along with the Tupperware the salad is in or store in the fridge. If you want the cabbage to absorb the dressing and become more of a coleslaw, add the dressing in and refrigerate for a few hours before serving! It’s awesome either way!
Other Salads You’ll Love:
Blackened Chicken Chopped Salad
Recipe Tutorial Video
Healthy Sesame Chicken Chopped Salad: Paleo & Whole30
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
For the Dressing:
- 1/3 cup coconut aminos
- 1/4 cup red wine vinegar (or apple cider vinegar)
- 3 tablespoons avocado oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced ginger
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Salad:
- 1.5 pounds boneless, skinless chicken thighs
- 4 diced green onions (can sub for 1/2 red onion finely diced)
- 1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
- 1/2 red cabbage, thinly sliced
- 2 cups shredded or matchstick carrots
- 1 cup sliced almonds
- 1 can Mandarin oranges (no sugar/syrup – check labels!)
- 1/2 cup chopped and loosely packed cilantro
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
Instructions
- Combine all the ingredients for the dressing in a bowl
- In a plastic baggie, add about 3-4 tablespoons of dressing with the chicken
- Allow to marinate for at least a half hour
- Add chicken with the dressing into a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill
- Allow to cool to room temperature before chopping and adding to the salad
- Combine all other salad ingredients besides dressing and chicken in a large bowl
- When chicken is cool, add to the salad
- Stir in dressing well and enjoy!
Nutrition Facts:
- Calories: 432
- Sugar: 9
- Fat: 32
- Carbohydrates: 16
- Protein: 26
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Rachel says
Can I give more than 5 stars?! This recipe hits all the meal prep marks – fast, simple, DELICIOUS and gets better the longer it sits in your fridge. Can’t recommend that you make this enough!!!
paleobailey says
Amazing!! I’m so, so glad to hear this. Thank you so much for taking the time to let me know! It’s so appreciated <3 - B
Braelin says
I am super excited to make this. Is the minced ginger fresh (i.e. from a ginger root) or powdered (spice) ginger? Thanks!
paleobailey says
Hi there! I use minced ginger that comes in the little glass containers (like minced garlic), but you can use fresh ginger root from the whole ginger minced too 🙂
Jules says
this recipe is THE BEST and I would die on that hill
paleobailey says
Ahhh haha! Love this so much! Thank you! <3 - B
Briel says
Excited to try this first thing in the New Year. The only canned mandarin oranges I see are in pear juice concentrate – is that ok on Whole30? or should I look elsewhere? Thank you!
paleobailey says
That is compliant! 100% Juice (and juice concentrate) are ok as long as it’s used in something and not being poured in a glass and, say, drank with breakfast 🙂 Hope you love the recipe!! <3 - B
Briel says
Thank you! Also, where in the world did you find black sesame seeds!? Didn’t find on Thrive Market or in Whole Foods!
paleobailey says
I’ve gotten them at Target and Whole Foods before (but I haven’t bought at Whole Foods in a while being they last forever, so I don’t know haha!) But, this is the brand I get https://amzn.to/2rLdaZL. Honestly though, you can just sub for white sesame seeds. It doesn’t change the flavor much (black sesame seeds are a tiny bit nuttier) but it’s no biggie!
Miranda says
AMAZING RECIPE! I will make this over and over again. Wow. Really. My husband and I can’t believe how good it is!
paleobailey says
I’m SO happy you both love it! It is one of my most favorite recipes ever!!
Hayley says
Do I just omit the oranges for keto?
paleobailey says
Hey there! Fruit isn’t off limits all together with keto, there’s still nutritional value to them, really if you omit them or not, that totally depends on how many carbs you personally do per day and what you want to use them on. If you used cuties or halos (the little tangerine type oranges), there’s 6.5 net carbs in one, and half of one of those would be plenty for 1 serving of the salad so you’d be looking at about 3.25 net carbs from the fruit. Or you could omit altogether and the salad is still super super good! 🙂
Robin says
LOVE this recipe!!
paleobailey says
I’m so happy to hear it! Thank you!!
Kim says
Amazing recipe. I’ll make it again and again. Thanks!!!!!
paleobailey says
You’re so welcome! I’m thrilled you loved it! Thank you for coming back and letting me know <3 - B
Terri says
Oopsie found the print version still has lots of pics?
paleobailey says
I emailed you the recipe 🙂
Emilia says
I love this salad. It is so fresh and yummy! I prepped Sunday and am eating this for lunch all week. I put everything but the dressing together and grab and go daily.
paleobailey says
LOVE this!! Thank you, Emilia! <3 - B
Jen says
The best salad ever in the history of salads. Seriously SO FREAKING GOOD! That is all ?
paleobailey says
Wooo! LOVE hearing this! Thank you, Jen!! <3 - B
Emily says
Made it tonight for a quick dinner and for lunches for the rest of the week. So delicious and easy! I already can’t wait for lunch tomorrow!
paleobailey says
Thank you, Emily! I’m happy you enjoyed it! It’s my favorite salad!! 🙂 – B
Kate says
Sooo good!! Made this for my best friend bridal shower and so many people asked for the recipe!
Thank you so much!
paleobailey says
Ahh I’m SO happy it was a hit! Thank you so much, Kate <3 - B
Elizabeth says
So good will definitely make this again.
paleobailey says
Thank you, Elizabeth! I’m so happy you enjoyed 🙂 – B
Maria says
I’ve made several WKS recipes and was apart of your January 2019 whole 30 group.
This recipe makes it back into the fold every few weeks. One of my favorites!! I’ve grilled the chicken and done shrimp once too which was awesome.
I think I could live a life with this for lunch and your instant pot pot roast for dinner.
paleobailey says
This made my day!! Thank you so much for sharing!! I’m thrilled you love this salad as much as I do! (and the pot roast is another of my faves – great minds think alike! 😉 ) – B
Erica says
This recipe is amazing!! I have made this no less than 5 times. It is the best for lunch meal prep or taking to a party!
paleobailey says
Ahh! This is so awesome. Thank you so much, Erica – I’m so glad you enjoy it and that you took the time to let me know. I appreciate you!! <3 - B
Sheila says
My favorite recipe from Bailey! It’s on my menu this week! So crunchy, savory, and satisfying! Every time I serve it to someone new they ask for the recipe. Yum!
paleobailey says
Oh this is wonderful to hear. Thank you so much, Sheila. I truly appreciate you sharing this with me and I’m so glad you love the recipe – it’s a favorite over here too :)! <3 - B
Nicki Peppel says
I cannot get enough of this recipe, it is seriously SO GOOD. What are you waiting for? Go make it!
paleobailey says
Nicki, you are the best! Thank you so, so much!! <3 - B
Vanessa says
Thanks for sharing! Does it keep long?
paleobailey says
About 4 days in the fridge. The longer the dressing sits with it the more it becomes like a slaw as the cabbage softens. You can keep the dressing separate if you want it to be crunchier 🙂
Suzanne says
This looks so good! What a great lunch meal prep idea!
paleobailey says
Thank you! Enjoy! 🙂