Growing up, my best friend’s mom always brought a sesame chicken chopped salad to gatherings and made it for us throughout the summer. I loved it so much that I developed a healthier, Paleo-friendly version—no sugary dressing or crispy wonton strips, just bright, satisfying flavors and wholesome ingredients.
A few months ago I needed a salad to bring to a party. I never like showing up empty-handed, and when you’re following a cleaner way of eating it’s smart to bring something you know you can enjoy. This salad is always a crowd-pleaser and comes together quickly in a large batch—perfect for potlucks, picnics, or meal prep.
I prefer using boneless, skinless chicken thighs for this recipe because they absorb flavor well and stay juicy after cooking. If you prefer, chicken breasts will also work. Start by making the dressing: you’ll reserve a few tablespoons to marinate the chicken. Ideally you can marinate the chicken for 30 minutes or more, but even 20 minutes will add good flavor if you’re short on time.
Most ingredients for my version can be sourced from natural grocers or online specialty stores, which is handy when feeding a crowd or prepping multiple meals. If you prefer a lightly dressed salad, hold off on adding the dressing until just before serving. If you like the cabbage to soften and absorb the dressing like a slaw, toss everything together and refrigerate for a few hours—the texture is delicious either way.
Other Salads You’ll Love:
Mexican Chopped Tuna Salad
Chopped Big Mac Salad
Taco Chicken Salad
Blackened Chicken Chopped Salad
Recipe Video
Healthy Sesame Chicken Chopped Salad: Paleo & Whole30
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6
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Ingredients
For the Dressing:
- 1/3 cup coconut aminos
- 1/4 cup red wine vinegar (or apple cider vinegar)
- 3 tablespoons avocado oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced ginger
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Salad:
- 1.5 pounds boneless, skinless chicken thighs
- 4 green onions, diced (or 1/2 red onion, finely diced)
- 1/2 large green cabbage, thinly sliced (or one small head)
- 1/2 red cabbage, thinly sliced
- 2 cups shredded or matchstick carrots
- 1 cup sliced almonds
- 1 can mandarin oranges (no sugar or syrup—check labels)
- 1/2 cup chopped, loosely packed cilantro
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
Instructions
- Whisk together all dressing ingredients in a bowl.
- Reserve 3–4 tablespoons of the dressing and place the rest with the chicken in a sealed bag or container to marinate.
- Marinate the chicken at least 30 minutes if possible; shorter times work if needed.
- Cook the chicken in a large skillet over medium heat for 6–8 minutes per side until done, or grill until thoroughly cooked.
- Allow the chicken to cool to room temperature, then chop into bite-sized pieces.
- In a large bowl, combine the cabbages, carrots, green onions, almonds, mandarin oranges, cilantro, and sesame seeds.
- Add the cooled chicken to the vegetables.
- Stir in the reserved dressing until everything is evenly coated. Serve immediately or refrigerate for a few hours if you prefer a softer, slaw-like texture.
Nutrition Facts:
- Calories: 432
- Sugar: 9 g
- Fat: 32 g
- Carbohydrates: 16 g
- Protein: 26 g
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