Ginger Sesame Grilled Chicken Green Salad

Recently I stumbled across this YouTuber named LisaMarie Landreth. Her channel is called Paper & Glam, and while my primary focus in watching it was because of her planning videos, I found myself intrigued by the concept of seasonal living that she frequently talked about.  Then I discovered that she has a planner sticker shop, and it was there that I found this really fun list of 18 things to celebrate every month!  Here is the link for March's FREE PRINTABLE , and on it you will see that one of the ways to celebrate March is by trying a new green salad!  So in the spirit of seasonal living I present to you my Ginger Sesame Grilled Chicken Green Salad!

A bowl of the finished ginger sesame grilled chicken green salad with the title above it.

I love this salad because it doesn't use your usual greens, and the marinade (which is AMAZING), also serves as the dressing!  I could eat an ENTIRE bowl of this in one setting, and I can't wait to show you how I made it so...

Let's Get Started!

Ginger Sesame Grilled Chicken Green Salad:
*Prep Time 20 minutes *Cook Time: 8 minutes *Difficulty:  Easy  *Servings:  4-6


The ingredients needed to make the ginger sesame grilled chicken green salad.

  • 1 lb. Boneless Skinless Chicken Breasts
  • 1 head of Napa Cabbage, chopped
  • 1 lb. of Curly Kale. chopped
  • 4 Green Onions, sliced
  • 1/2 c. Carrots, julienned
  • 1/2 c. Cilantro, chopped
  • 1 Clove of Garlic, minced
  • 1/4 c. Low Sodium Soy Sauce
  • 3 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Fresh Ginger, minced
  • 2 tbsp. Hoisin Sauce
  • 1 tbsp. Toasted Sesame Oil
  • 1 tsp. Sriracha Sauce
  • 1/4 c. Rice Wine Vinegar
  • 1/4 c. Almond Slivers, toasted
  • 1/4 c. Sesame Seeds, toasted

Soy sauce being poured into a mason jar.

To begin we are going to make the marinade for the chicken.
Into a mixing bowl pour the soy sauce,

Extra virgin olive oil being poured into the mason jar.

Extra virgin olive oil,

Fresh ginger being grated into the mason jar.


A clove of garlic being grated into the mason jar.


Hoisin sauce being added to the mason jar.

Hoisin Sauce and toasted sesame oil,  

Sriracha sauce being added to the mason jar.

And the sriracha sauce,

The marinade for the chicken being shaken in the mason jar.

Then whisk everything together.
I actually like using a mason jar for this.  It makes mixing super easy.

Half of the marinade in the mason jar being poured over the chicken that is in a resealable bag.

Now place the chicken in a resealable bag, and pour HALF of the marinade over it.

The chicken marinating in a resealable bag.

Seal the bag tightly and place in the refrigerator.
You can let this marinate for 15 minutes or overnight.

The Napa cabbage chopped for the salad.

While the chicken is marinating let's tend to our greens.
I chose Napa cabbage for this salad because it is super good for you and it doesn't get any more fall than cabbage, right?

Chop the Napa cabbage into bite-sized pieces.

The curly kale chopped and ready to go into the salad.

Next, pull the kale leaves from the stem, and chop that into bite-sized pieces.

My hand massaging the kale before I put it in the salad bowl.

A little trick I learned about kale is that, if you massage it a little, it takes the bitter edge off.
Kinda like a woman, right?  You rub our shoulders and we are like putty in your hands.

The kale and Napa cabbage in the salad bowl.

Now put the greens in a large salad bowl.

The carrots being added to the salad bowl.

Add the carrots.
I cheated and bought the pre-cut ones.

The green onions chopped.

Then slice your green onions.

2/3 of the green onions being added to the salad bowl.

Place 2/3 of the green onions into the salad bowl. 

The cilantro chopped and ready to go into the salad.

Now give the cilantro a rough chop.

The cilantro being added to the salad.

And place it into the salad bowl.

Almond slivers being toasted in a dry pan.

Now into a dry pan, add the slivered almonds.
Place over medium/high heat and let toast util the almonds brown, 2-3 minutes.

Toasted almonds being added to the salad.

Pour them into the salad bowl.

Sesame seeds being toasted in a dry pan.

Next add the sesame seeds to the pan and repeat the same process.

Sesame seeds being added to the salad.

Poor them into the bowl as well.

The salad is ready for the chicken and to be dressed.

This already looks STUNNING!
If I wanted to keep this veg, I would add some edememe here, dress it, and call it done, but it gets better!

The rest of the green onions being added to the mason jar for the dressing.

Now for the dressing!
Add the rest of the green onion to the bowl.

Rice wine vinegar being added to the mason jar for the dressing.

And add the rice wine vinegar.
Give it a nice whisk.

Chicken being grilled for the salad.

Now you can remove the marinating chicken from the refrigerator and grill/cook it over medium/high heat for 4 minutes on each side.

The chopped grilled chicken in the salad.

Give the chicken a nice chop and add it to the bowl.

The ginger sesame being poured over the salad.

Now pour the dressing over the salad and give everything a toss so that it is all coated with the dressing.

The finished tossed salad!

And it's that simple!
This is one of the most lovely salads you will ever lay your eyes on, and the flavor, OUT-OF-THIS-WORLD! Sweet, salty, savory, crunchy, fresh, literally perfection in a bowl. So celebrate the month of March, and the spring season with me and head into the kitchen to make this Ginger Sesame Grilled Chicken Green Salad tonight!  

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

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