Sesame Chicken Chopped Salad

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Sesame Chicken Chopped Salad

Course: Salad
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 400-500, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 441kcal


  • 1 tbsp Extra Virgin Olive Oil
  • 1 lb Chicken Breast (cubed)
  • 1 tbsp Chinese Five Spice
  • Sea Salt & Black Pepper (to taste)
  • 8 cups Coleslaw Mix (pre-sliced, from the bag)
  • 2 Navel Orange (peeled and cubed)
  • 4 stalks Green Onion (sliced)
  • 1 cup Cilantro (chopped)
  • 1/4 cup Sesame Seeds
  • 1/4 cup Coconut Aminos
  • 1/4 cup Sesame Oil
  • 1 Garlic (clove, minced)
  • 1 tbsp Ginger (peeled and grated)


  • Heat the olive oil in a skillet over medium heat. Toss the chicken with the Chinese Five Spice and sprinkle with salt and pepper. Transfer to the skillet and cook, stirring occasionally, for about 10 minutes or until chicken is fully cooked.
  • In a large bowl, combine the coleslaw mix, chopped oranges, green onion, and cilantro. Divide this mixture between bowls or containers. Top with cooked chicken and sesame seeds.
  • In a mason jar, combine the coconut aminos, sesame oil, garlic, ginger, and a large pinch of salt and pepper. Shake well.
  • Before serving, pour dressing over the salads and toss well. Enjoy!


  • Leftovers

    Keeps well in the fridge for 2 to 3 days.
  • Vegan and Vegetarian

    Instead of chicken, use tofu or chickpeas.
  • More Carbs

    Mix cooked quinoa or vermicelli noodles into the salad.
  • No Coconut Aminos

    Use tamari or soy sauce instead.


Serving: 4g | Calories: 441kcal | Carbohydrates: 27g | Protein: 30g | Fat: 25g | Cholesterol: 82mg | Sodium: 386mg | Fiber: 7g | Sugar: 16g | Vitamin A: 6957IU | Vitamin C: 116mg | Calcium: 214mg | Iron: 3mg

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