Recipe: Sesame Chicken Salad with Mandarin-Ginger Vinaigrette

Light yet loaded with flavor
Sesame chicken salad in a white bowl on a white wooden table

Think you need dozens of ingredients and hours in the kitchen to create a delicious meal? Our Sesame Chicken Salad begs to differ.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Proof that simplicity and satisfaction are anything but opposites, this Asian-inspired salad is loaded with flavor and a snap to make. The bed of Napa cabbage, kale and carrots offers crunch and loads of nutrients. Cilantro, scallions and sesame seeds up the flavor ante.

For the vinaigrette, you pull out all the stops, but even those are quite simple. A combination of fresh mandarin orange juice, lime juice, toasted sesame oil and ginger create tang and natural sweetness. Enjoy for lunch or as a simple weeknight dinner.


For the salad:
2 6-ounce boneless, skinless chicken breasts
6 cups shredded napa cabbage
2 cups torn kale leaves
2 mandarin oranges, peeled and sliced into rounds
1 carrot, shredded
3 scallions, thinly sliced
½ cup fresh cilantro leaves
1 tablespoon sesame seeds

Advertising Policy

For the vinaigrette:
3 tablespoons fresh mandarin orange juice
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
½ teaspoon kosher salt


  1. To poach the chicken breasts, put them in a medium saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. Cover tightly, remove from the heat. Let stand for 15 minutes. Remove the chicken from the water and let cool to room temperature. Refrigerate until ready to use, then shred the chicken.
  2. In a large bowl, combine the cabbage, kale, orange slices, carrot, scallions and cilantro.
  3. In a small bowl, stir together the orange juice, lime juice, sesame oil, ginger and salt. Drizzle over the salad and toss well.
  4. Divide the salad among bowls and sprinkle with sesame seeds.

Nutritional information (per serving)

Makes 4 servings.

245 calories, 7 g total fat, 1 g saturated fat, 23 g protein, 30 g carbohydrate, 12 g dietary fiber, 9 g sugar, 0 g added sugar, 41 mg cholesterol, 382 mg sodium

Advertising Policy

Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.

Advertising Policy