Asian Sesame Chicken and Cashew Salad

Preparation 00:15 Cook Time 00:10 Serves 6     adjust servings


Chicken Marinade

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons low sodium tamari or coconut aminos
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger
  • Fresh ground black pepper to taste

Asian Sesame Vinaigrette

  • 1/3 cup rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons low sodium tamari or coconut aminos
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame seeds
  • Fresh ground black pepper to taste

Salad Ingredients

  • 4 cups chopped romaine lettuce
  • 4 cups coleslaw mix
  • 1 red bell pepper, sliced thin
  • 1 carrot, grated
  • 2 green onions, sliced thin
  • 1/2 cup shelled edamame
  • 3 tablespoons chopped cilantro
  • 1/3 cup roasted unsalted cashews, chopped
  • 2 teaspoons toasted sesame seeds
  • 1/2 cup canned mandarin orange slices


  1. Combine all of the ingredients for the chicken marinade in a resealable freezer bag and add in the chicken. Marinate for an hour or longer if desired.
  2. Grill or bake the chicken until it's cooked through, let it rest 5 minutes, then cut into thin slices.
  3. In a jar or bowl, whisk together all of the ingredients for the vinaigrette and set aside.
  4. In a large serving bowl toss together the lettuce, coleslaw mix, pepper, carrot, green onion, edamame and cilantro.
  5. Top the salad with the mandarin oranges, slices of chicken, cashews and sesame seed. Dress the salad with the vinaigrette or serve on the side.


Recipe Notes

  • If you're making this salad ahead of time wait to add the mandarin oranges, cashews and vinaigrette until right before serving to prevent the salad and cashews from getting soggy.
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