Oriental Chicken Salad


This is one of our family’s’ favorite salads. It’s full of lots of crunchy cabbage, and topped with grilled chicken. I seasoned the dressing with sesame oil, ginger and garlic.

This recipe was created for  Babble’s Family Kitchen.

recipe photo

Yield: Serves 4

Oriental Chicken Salad

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2 lbs boneless, skinless chicken breasts
2 teaspoons olive oil
1 teaspoon sesame seed oil
1 teaspoon soy sauce
salt and pepper


Green or napa cabage, shredded (about 6 cups)
Romaine lettuce, shredded (about 6 cups)
Red cabbage, shredded (about 2 cups)
Carrots, cut very thinly, or pre-cut matchstick carrots (about 1 cup)
1/2 red bell pepper, chopped
8 green spring onions, chopped
1/4 cup freshly chopped cilantro
chow mein noodles (optional)


1 tablespoon sesame seed oil
3 tablespoons olive oil
3 tablespoons rice vinegar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated garlic
2 teaspoons white or black sesame seeds
2 teaspoons soy sauce
salt and pepper


1. Preheat skillet or grill. Salt and pepper chicken. Add oils and soy sauce to a small bowl and mix well. Brush chicken with oil all over. Cook chicken until browned and set aside to rest.

2. Add all ingredients for salad to a large bowl. Add all ingredients for dressing to a separate bowl and mix well. Pour dressing over salad. Salad is best if you let it set for at least 15 minutes to let the cabbage soften a little. When ready to serve, top salad with cooked chicken and chow mein noodles.

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*Nutritional Information is not guaranteed for 100% accuracy.

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