Ginger Sesame Chicken Salad

Ginger Sesame Chicken Salad

It's spring time here in New Zealand, though the weather still feels like winter on certain days! Been eating lots of good, fatty, carby meals lately, so a salad had to be eaten to balance out all of that food :). Love the flavours in the dressing.
Recipe Inspiration: Celebrity Chef Curtis Stone

Beula Pandian Thomas


  1. 1/4 Cup soy sauce
  2. 1/4 Cup canola oil
  3. 2 Tablespoons hoisin sauce
  4. 1 Tablespoon sesame oil
  5. 1 Teaspoon sriracha sauce
  6. 1 Teaspoon salt
  7. 3 Tablespoons ginger , freshly grated
  8. 2 chicken breasts skinless , boneless
  9. 1/4 Cup red wine vinegar
  10. 1/4 Cup spring onion chopped
  11. 1/2 cabbage white , shredded
  12. 1/2 cabbage purple , shredded
  13. 2 carrots , grated
  14. 3 spring onions
  15. 2/3 Cup cilantro , freshly chopped
  16. 1/2 Cup almonds , slivered , dry toasted
  17. 1 Teaspoon sesame seeds white , toasted


20 mins
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    Whisk together the ingredients listed under the marinade: soy sauce, grated ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt.

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    Cut the chicken breasts into strips, place in a ziploc bag and pour four tablespoons of the marinade. Give it a good shake and let it marinate for 30mins. To the remaining marinade, add the red wine vinegar, and some chopped spring onion. This now becomes your dressing.

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    Next chop up the veggies: cabbage and carrot, the spring onions and the chopped cilantro, put this in a large bowl.

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    Cook the chicken in a pan, and once its cooked through. Add it to the bowl of salad.

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    Toast the almonds and sesame seeds, add this to the salad, and toss the salad together.

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    Finally, right before serving, pour the dressing to coat the salad lightly and toss together.Serve straight away!

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