Keto Sesame Ginger Chicken Salad
Fresh, crunchy, and delicious are just a few words to describe this ginger sesame chicken salad. It is a hearty dish filled with crisp veggies, marinated charred chicken, and an exceptional sesame dressing. This salad makes for a well-rounded, Low-Carb meal rich in nutrients, fiber, protein, and healthy fats.
How to Make It
Step 1
Mince the garlic and ginger and add them to a jar. Add the sesame oil, tahini, tamari, rice vinegar, water, and maple-flavored syrup. Secure the lid and shake the jar until you get a creamy dressing.
Step 2
Place the chicken breasts on a cutting board, and pound them slightly using a kitchen hammer. Transfer to a ziplock bag and add 3 tbsp of dressing. Close the bag and shake. Let the chicken marinate while you prepare the salad.
Step 3
Shred the green cabbage and red cabbage, finely slice the scallions, chop the cilantro, grate the carrot, and finely slice the red pepper. Transfer to a bowl and add the remaining dressing. Toss and transfer to the fridge.
Step 4
Add the avocado oil to a skillet over medium-high heat. Take the chicken out of the ziplock bag and cook for 4-5 minutes per side until golden. Baste the meat with the dressing left in the ziplock bag, and finish cooking through.
Step 5
Take the chicken off the heat and rest for 10 minutes. Transfer the salad to a serving platter. Slice the chicken breasts and place them over the salad. Garnish with sesame seeds and serve.
Ingredients
- Sesame oil
2 tsp
- Tahini (sesame butter)
1.5 tbsp
- Tamari Soy Sauce
2 tbsp
- Mirin
3 tbsp
- Maple Flavored Syrup
1 tbsp
- Water
2 tbsp
- Garlic
2 clove
- Ginger
1 tbsp
- Cabbage, green, raw
2.5 cup, shredded
- Cabbage, red, raw
0.25 cup, shredded
- Scallions or spring onions, tops and bulb, raw
4 small – 3″ long
- Cilantro
0.5 cup, chopped
- Carrots, raw
0.5 small – 5 3/4″ long or less
- Red bell peppers, raw
0.25 small
- Chicken breast
500 g
- Avocado oil
1 tbsp
- Sesame seeds
2 tbsp