Asian chicken salad with ginger sesame dressing is a fresh and colorful dish. A delicious sweet and tangy vinaigrette is drizzled over crunchy vegetables. Each bowl is loaded with protein and fiber-rich produce for a nutritious meal. This post was sponsored by Vitamix, all of my opinions are my own.
It’s all about eating whole foods that pack a nutritious punch and flavor. One tasty way to do so is making an irresistibly Asian chicken salad. Often incorporating fruits and vegetables into your daily diet can be a little uninteresting and lack excitement.
To break the boredom I’ve created a colorful, eye-catching recipe using Asian-inspired ingredients like sweet Fuji apples, sesame oil, soy sauce, and ginger. The homemade dressing with its tangy profile makes each bite of this healthy salad so delicious. These flavors pair nicely with the juicy sauteed chicken breast that is added for extra protein.
One way to instantly elevate the flavor of any salad is to make a dressing. Instead of just the typical oil and vinegar combination, I like to add in whole foods to naturally thicken and sweeten the mixture like cashews and apples. To break down the fibrous and tough ingredients into a smooth dressing, a little extra help is needed.
The easiest and most efficient way to make the sesame ginger dressing is in my Vitamix Ascent™ Series A3500 blender. With five unique program settings to choose from, I select the “Dip and Spreads” setting. The pre-set smart controls take the large slices of apple with the peel on, whole raw cashews, ginger and garlic and gradually increases the speed to create a tasty creamy dressing in just 1 minute.
If needed this blender also has a manual variable speed dial and a programmable timer for a little extra processing.
The ginger sesame dressing is a combination of fragrant sesame oil, soy sauce (or coconut aminos), ginger, garlic, cashews and Fuji apples. I really love how the strength of the blenders laser-cut stainless steel blades and metal drive system quickly break down the ingredients into a smooth puree.
With this blender I’m able to keep the skin on the apples for extra nutrients without impacting the texture, otherwise, I would usually have to remove them when making a dressing. Blending the dressing allows all of the ingredients to infuse and meld together effortlessly.
Adding protein from the chicken breast makes the salad a complete meal. To ensure that the chicken stays tender and moist, I recommend pounding them to an even thickness before cooking.
This process ensures consistent heating so that the chicken does not get dried out and speeds up the cooking time to 10 minutes or less. Sautéeing the chicken creates a flavorful golden brown crust, an excellent addition to the salad.
It’s hard to resist a big bowl of chopped kale, romaine lettuce, carrots, cabbage and green onions topped with cashews and chicken. You’re going to want to drizzle and dip the dressing on everything, don’t forget to make some extra!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How to make emulsified dressings in the blender
To make a smooth emulsified dressing, blending the ingredients serves two functions. The large apple pieces, nuts, garlic, and ginger are first broken down by the extremely sharp, quick rotating blades in the equipment. The blender then breaks down the olive oil into small droplets. Both the suspended food particles and oil helps to create a creamy dressing that won’t separate when drizzled on the salad.
- 1 pound boneless skinless chicken breast , (454g, 16 ounces) pounded to 3/4-inch thick
- kosher salt , as needed for seasoning
- black pepper , as needed for seasoning
- 1 tablespoon extra-virgin olive oil , (15ml)
- 2 cups kale , (85 g) lacinato or Tuscan, 1/4-inch thick slices
- 1 cup napa cabbage , (43g) 1/4-inch thick slices
- 1 cup red cabbage , (43g) 1/4-inch thick slices
- 1 cup carrots , (71g) shredded
- 2 tablespoons green onions , (7g) thinly sliced
- 2 cups romaine lettuce , (57g) 1/4-inch thick slices
- 1 cup fuji apple , (184g) 1/4-inch thick slices
- 1/4 cup cashews , (28g)
- 1 cup Fuji apples , (184g) 1-inch thick slices
- 3 tablespoons rice wine vinegar , (45ml)
- 3 tablespoons low sodium soy sauce , (15ml)
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger , (12g)
- 1 teaspoon minced garlic , (4g)
- 1/4 cup extra-virgin olive oil , (60ml)
Season both sides of the chicken with salt and pepper.
Heat a large saute pan over medium-high heat.
Add 1 tablespoon olive oil, once hot add the chicken.
Cook for 5 minutes, flip and continue to cook until no longer pink, 3 to 5 minutes.
Transfer to a cutting board and cut into 1/2-inch slices.
In a large bowl combine kale, napa and red cabbage, carrots, green onions, lettuce, and apples.
For the dressing add to blender cashews, 1 cup Fuji apples, soy sauce, sesame oil, ginger, garlic and olive oil.
Process until smooth on medium high speed, about 1 minute.
Serving Size= 2 1/4 cup of chicken salad
MAKE IT WHOLE30: Use coconut aminos instead of soy sauce, raw cashews, and sea salt for kosher salt.
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