Grilled Ginger-Sesame Chicken Chopped Salad


Do you get easily bored of the same salads all the time? I know I do, so I’m always trying out new salad recipes. This grilled ginger-sesame chicken chopped salad is a great one to add to your rotation. It’s easy, it is incredibly flavorful and all the textures in this salad are amazing – the crunch, the chew, the tenderness and the unique bite from the sesame seeds. I love that it is healthy too! Good for you food doesn’t have to be bland and boring, with the right flavors and a few fresh ingredients you’ve got a meal worth remembering.

Grilled Ginger-Sesame Chicken Chopped Salad | Cooking Classy

The best part of this salad is the marinated and grilled chicken. I enjoyed it so much that I will likely just start making it all it’s own on occasion. It has the perfect blend of flavors and the marinade was quick and easy to throw together. Another great thing about this salad is the cabbage, how often do we get caught making salads over and over with the same types of lettuce. It’s nice to have a little variation. Summer is salad season so keep this recipe handy and try it soon!


Grilled Ginger-Sesame Chicken Chopped Salad | Cooking ClassyGrilled Ginger Sesame Chopped Chicken Salad | Cooking Classy Grilled Ginger-Sesame Chicken Chopped Salad | Cooking Classy


Grilled Ginger-Sesame Chicken Chopped Salad


Dressing and Marinade

  • 1/4 c low-sodium soy sauce
  • 2 Tbsp finely minced ginger
  • 3 Tbsp canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
  • 1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
  • 1/2 tsp salt , then more to taste as desired
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped green onions , green and white parts


  • 2 (9 oz) boneless skinless chicken breasts
  • 1 lb napa cabbage , halved lengthwise and thinly sliced crosswise
  • 1 1/2 - 2 cups matchstick carrots , or 2 medium carrots cut into matchsticks
  • 2/3 cup slivered or sliced almonds , toasted
  • 1/2 cup cilantro leaves , chopped
  • 3 chopped green onions , green and white parts
  • 1 tsp white sesame seeds , toasted
  • 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)


  1. For the marinade:
  2. In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
  3. For the dressing:
  4. Add red wine vinegar and 1/4 cup chopped green onions to remaining dressing mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
  5. For the salad:
  6. Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
  7. To assemble salad:
  8. In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
  9. Recipe Source: adapted from Curtis Stone via Menu Musings

Grilled Ginger-Sesame Chicken Chopped Salad | Cooking ClassyGrilled Ginger-Sesame Chicken Chopped Salad | Cooking Classy

Grilled Ginger-Sesame Chicken Chopped Salad | Cooking ClassyGrilled Ginger-Sesame Chicken Chopped Salad | Cooking ClassyGrilled Ginger-Sesame Chicken Chopped Salad | Cooking Classy


  • Matt Robinson: This is beautiful Jaclyn! We get bored with the same old salads too, especially Naomi. LOVE the use of cabbage and the marinated chicken. Perfect for summer! May 16, 2014 at 8:38am Reply

  • Laura (Tutti Dolci): Chopped salads are my favorite, I think I just found tonight’s dinner! May 16, 2014 at 8:51am Reply

  • Sammi: Girl, you have got my mouth watering! Sometimes I get in a “salad rut” where I seriously cannot think of any more salad combinations to make. I’m glad you posted this, because now I have another yummy salad to make!

    Sammi Sunshine
    A Food Blog May 16, 2014 at 9:16am Reply

  • Averie @ Averie Cooks: Hoisin, sesame oil, sriracha….oh boy, I want that dressing on everything! pinned :) May 16, 2014 at 9:52am Reply

  • Leah: This looks delicious!! I will definitely have to give it a try! My husband jokes that I’m always eating salads with grilled chicken – so this is a good way to mix it up :) May 16, 2014 at 11:43am Reply

  • Jeanette: Oh my goodness, this looks amazing! Thank you for the recipe and the inspiration! I’m always looking for a good salad recipe. May 16, 2014 at 1:22pm Reply

  • Danielle Hines: I made this for dinner tonight. My husband and I both loved it – so interesting and refreshing! The only change I made was a substitution of rice vinegar for the red wine vinegar, as that is what I had in my pantry; it turned out great. I’m sure this recipe will make it into our rotation. May 19, 2014 at 5:12pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed it Danielle! Thanks for your feedback! May 19, 2014 at 10:11pm Reply

  • Chung-Ah | Damn Delicious: This is definitely my kind of salad! May 20, 2014 at 11:31pm Reply

  • Paleo Chinese Chicken Salad | Linda WagnerLinda Wagner: […] Adapted from this fabulous recipe. […] June 4, 2014 at 10:30am Reply

  • Katie: This looks delicious!! How many servings does it makes? June 24, 2014 at 5:45pm Reply

    • Jaclyn: I’d say probably about 3 servings. July 14, 2014 at 10:52pm Reply

  • Gabrielle: My husband and I just made this for lunch today, it was fantastic! It looked so beautiful and colorful and tasted delicious! Perfect for a hot summer day like today. Thank you for sharing, we will definitely be making this again soon July 3, 2014 at 11:49am Reply

    • Jaclyn: I’m so glad you enjoyed it Gabrielle! Thanks for your feedback! July 4, 2014 at 12:59pm Reply

    • Kelsey Lee: I made this tonight and it turned out deliciously! I omitted the additional salt because I used regular soy sauce. I also used Savoy cabbage instead of napa cabbage, and added thinly sliced red pepper to the mix. The dressing is amazing and the chicken turned out great! This will go into the rotation of delicious salads! February 12, 2017 at 8:49pm Reply

  • Jocelyn: This salad is excellent! I highly recommend it. The marinade is so good that I think I will use it the next time I make chicken as an entree. Many thanks! August 15, 2014 at 7:35pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it Jocelyn!! August 16, 2014 at 10:58am Reply

  • Cindy: This looks so good! As soon as I get some hoisin sauce I’m going to try it. Just wanted to commend you for the “My Faith I Believe” button. Great job sharing your beliefs :) August 26, 2014 at 12:00pm Reply

    • Jaclyn: Thanks so much Cindy! September 12, 2014 at 3:48pm Reply

  • Judy: I made this for dinner last night and it was so delicious! My teenage daughter even asked me for the recipe, so I sent her the link to this page. Thank you so much! September 5, 2014 at 7:45am Reply

    • Jaclyn: I’m glad it was enjoyed! Thanks for your feedback! September 22, 2014 at 9:53pm Reply

  • Rose: This salad was very easy to make and so delicious. My family loved it. We will definitely make this again. October 9, 2014 at 11:07am Reply

    • Jaclyn: Thanks for leaving a comment Rose! Glad you liked it! October 9, 2014 at 11:25pm Reply

  • Mariel: Easy to out together and it came out great! I added mandarin oranges for extra yumminess. Thanks for the recipe, I found it through Pinterest. The dressing is so good I want to drink it :) October 18, 2014 at 10:54am Reply

  • Sunday Meal Planning {Recipes with more than one use} – Scottsdale Moms Blog: […] this Grilled Ginger-Sesame Chicken Chopped Salad from Cooking Classy. It has a lovely mix of Asian flavors, but is not too spicy for the kids. My […] November 9, 2014 at 5:00am Reply

  • MoMo: This is now my favourite. salad. ever.

    That is all. December 3, 2014 at 3:57am Reply

  • MoMo: Thanks Curtis Stone. December 3, 2014 at 3:59am Reply

  • Mackie: Just wondering how many this would serve. Would I need to double it to serve 5? December 18, 2014 at 5:16pm Reply

    • Jaclyn: I would then I’d leave some without dressing just in case you have left over so it’s not soggy for the next day. December 21, 2014 at 7:44pm Reply

  • Kate: I made this salad for dinner tonight…SO delicious! The dressing is amazing. My fiance loved it also and said to file it in the “make again” category. Thanks! January 4, 2015 at 12:59am Reply

  • Sherry: We have this fairly regularly in our rotation of meals. We love it! Even my boys (ages 2 and 4) eat it well. January 23, 2015 at 5:40pm Reply

  • ellie: Yes! I bet this recipe would be great with salmon too! January 26, 2015 at 11:13am Reply

  • Andrea: How many servings is this? February 10, 2015 at 11:56am Reply

    • Jaclyn: Probably about 3 – 4. February 23, 2015 at 6:48pm Reply

  • Madonna: Can I bake this in the oven? March 3, 2015 at 3:06pm Reply

    • Jaclyn: You can definitely bake the chicken if you’d rather. March 29, 2015 at 12:31am Reply

  • Dana Absolutely LOVED this recipe! Shared it on my blog on my weekly meal plan recap. March 13, 2015 at 3:23pm Reply

    • Jaclyn: I’m so glad you liked it Dana! March 15, 2015 at 1:18pm Reply

  • Carol Massie: Where can I purchase BLACK SESAME SEEDS? I live in a small town in Wyoming, and no stores here have them. March 30, 2015 at 2:10pm Reply

    • Jaclyn: They have them at places like whole foods and williams sonoma or if your grocery store has a sushi bar you can ask them for some there. They can be hard to find but really they aren’t necessary. April 26, 2015 at 12:11am Reply

  • Jen: Yum! I quadrupled your recipe for a luncheon. It was very well received! The Napa cabbage held up well against the dressing; didn’t get soggy. I added a bag of chow mein noodles for crunch and some canned mandarin oranges for fun. I plan to make it again for an upcoming church function. Thanks! April 13, 2015 at 7:37pm Reply

  • Jeanne: I made this last night and it was outstanding! I added a little radicchio for color, but followed the recipe exactly. So yummy! I will be making this again and again. I am glad I ran across it.

    I read the comments to see how tasty the recipe is, but most people comment on how it looks without actually making the recipe. I feel this offers you–the blogger–no help. I wish people would comment after actually making the recipe. May 5, 2015 at 12:25pm Reply

    • Jaclyn: I’m so glad you liked it Jeanne! Thanks for your comment! May 5, 2015 at 10:26pm Reply

  • Bev: Jaclyn, thanks for a terrific recipe. We’ve made it three times in the last two months. Because we’re very sensitive to salt, we eliminated the salt and added a touch of brown sugar and some of the cilantro to the marinade (in addition to the dressing.). The chicken came out nicely carmelized. Great blog! May 31, 2015 at 4:29pm Reply

    • Jaclyn: Thanks for the compliment Bev! I’m glad you liked this salad! June 6, 2015 at 11:27pm Reply

  • Joy Williams: I just 3x this recipe and made it for all the teachers at my daughters school.
    They LOVED it!
    I served it with 2 baguettes, sodas, and strawberries.
    Thanks for the recipe! June 15, 2015 at 2:51pm Reply

  • Tim M: Great salad but I don’t think it needs any salt. I used low sodium soy sauce and it was too salty. It’s in my “make again” file but no salt. Thanks for the recipe. July 8, 2015 at 7:41pm Reply

  • Cheryl: Silly question but are the chicken breasts 9 oz each or a total of 9 oz? This looks delicious and I’m planning on making it for dinner. July 20, 2015 at 10:10am Reply

    • Jaclyn: Mine were pretty large chicken breasts so 9 oz each. You’ll want about 16 – 18 oz total so any size as long as they equal that much. July 20, 2015 at 12:50pm Reply

  • Aero: I made this tonight and it was awesome! I unfortunately had to make a few substitutions because well, I got home and my cabbage was bad and I had to use romaine. And I was out of sriracha so I used chili sauce… It was AMAZING! I’d love to try it with cabbage next time but all in all it was a successes. I also left out the salt and being a huge salt fan, will make it the same way again. It’s plenty salty. August 3, 2015 at 4:42pm Reply

  • Jennifer Allen: Made this for my husband and I tonight. I have to say, the cilantro seemed odd in this recipe. Maybe I used too much. Next time I I’ll will leave it out. August 4, 2015 at 9:10pm Reply

  • Tammy: This is the best salad! I made it exactly as listed except I substitute gluten free soya sauce and I make my own gluten free hoisin sauce. The flavours tick all the boxes. September 2, 2015 at 7:28pm Reply

  • Karen: Made this salad tonight and wow! I used two tablespoons of chipotle hot sauce because we love it spicey. The dressing is great by itself! Thank you September 18, 2015 at 6:33pm Reply

  • Deb Spencer: This was our first recipe from you, and it is incredible! My husband said we should make this at least 2 or 3 times a week. :) January 12, 2016 at 10:16am Reply

  • Melanie: How many servings is this recipe? April 3, 2016 at 11:46am Reply

  • Jeanna R: Just made this tonight and we loved it! I subbed flat parsley for the cilantro and it worked well. It’s been added to our dinner menu rotation. Thanks for your specific instructions, eg, oz of chicken. April 15, 2016 at 6:17pm Reply

  • Caroline Porter: Just made this! It was so amazing. Loved the dressing! I used romaine since I’m not a cabbage fan but it was still way tasty! Thanks for the recipe, it’s a keeper. April 21, 2016 at 8:54pm Reply

  • Brenda: Making this for dinner tonight! The dressing is wonderful! Can’t wait to eat! May 24, 2016 at 1:05pm Reply

  • Sarah: Could you use olive oil instead of Canola? May 30, 2016 at 11:16pm Reply

  • Bernadette: OMG this is soooooo good!!! Made it last night … fully expecting (hoping) there’d be some left over for my lunch today. No such luck .. hubby cleaned out the bowl!!! (made 1/2 recipe for the two of us.

    Yummy!!! July 20, 2016 at 10:04am Reply

    • Jaclyn: So happy you liked it Bernadette! July 20, 2016 at 12:17pm Reply

  • Melissa: How do you use the marinade to make the dressing? Raw chicken was sitting in it??? August 5, 2016 at 7:20pm Reply

    • Jaclyn: You definitely do not use the marinade mixture for the salad dressing that would definitely make someone sick, it’s just the rest of the marinade/dressing mixture that was made and not added to the chicken. August 5, 2016 at 10:19pm Reply

      • Melissa: Sorry I misunderstood the directions, thanks! I will be making this today😀 August 6, 2016 at 4:47am Reply

        • Jaclyn: No worries! I hope you love this salad! August 6, 2016 at 10:26am Reply

  • Sarah: We LOVE this salad!!! I could eat it every week! I like to use chicken legs/thigh sections and broil them…the skin is fantastic. Thank you so much for this recipe! August 10, 2016 at 3:49pm Reply

  • Meal Plan {9/26 – 9/30} – Confessions of a Cookbook Queen: […] Thursday: Grilled Ginger Sesame Chopped Chicken Salad […] September 24, 2016 at 7:40am Reply

  • Rose Couch: Could I get your e-mails? I love your web-sight!!! March 13, 2017 at 6:34pm Reply

    • Jaclyn: Sure! I just added you – you should get a verification email shortly, if not check your spam. Thanks! March 27, 2017 at 11:45am Reply

  • annette: Great salad recipe! Refreshing and flavorful. April 15, 2017 at 7:49am Reply

  • Kit White: Hi, I just received an email that Pinterest had to remove my Pinning of this great recipe. They said it was a copyright complaint from your site. I was not the original pinner. I’d like to keep the recipe on my salad board. Would this be OK? I do see several spots where you have imbedded links to share/save recipes and found the Pinterest email confusing. Thanks, Kit April 25, 2017 at 11:14am Reply

    • Jaclyn: Yes I just got a notice on my pins I pinned too and they removed them. I didn’t file the complaint I love having my recipes pinned, sorry it happened! April 25, 2017 at 8:26pm Reply

      • Kit White: So what do we do now? I think it might be a good idea for you to contact Pinterest to find out why and who registered the complaint as it is your site that is being referenced. April 26, 2017 at 6:42am Reply

  • Suzanne Herbruck: If you don’t want your recipies shared on Pinterest, why do you have the Pinterest log on your website? April 25, 2017 at 11:59am Reply

    • Jaclyn: I share all of my recipes to Pinterest so I’m not sure what you mean? April 25, 2017 at 8:24pm Reply

    • Theresa: I agree, Pinterest just emailed to me that this has to be deleted from my pinning on pinterest. WHY????? April 25, 2017 at 11:07pm Reply

  • Ivana: Made the recipe couple days ago and love it! So simple and love the dressing on the chicken. What do you think of it for next day – cold salad , would still be fine ? January 8, 2018 at 6:31pm Reply

  • Karla Benson: This was fantastic! The marinade was outstanding! January 27, 2018 at 9:29pm Reply

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