One of my favorite sandwich fillings is Chicken Salad. I have a few different favorites, like this one with cubed cheddar or this chicken salad with with apples and almonds or this chicken salad with apples, grapes and dried cranberries. When I was thinking about the flavors of a new salad to make, I decided to go Asian.
This salad, which you can make with turkey or chicken, is full of sesame, ginger, and soy. It’s delicious served in lettuce or cabbage leaves for a low-carb option. My kids liked it wrapped up in tortillas. You could also serve it on a salad or in a roll. I’m thinking a Hawaiian sweet roll would be a nice choice.
- 4 cups cooked cubed turkey or chicken
- 8 ounce can water chestnuts drained and chopped
- 1 medium carrot shredded (about 1 cup)
- 1 bunch green onions (for 1/2 cup sliced)
- 1 bunch cilantro leaves (for 1/3 cup chopped)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1/8 teaspoon red pepper flakes
- 1/3 cup sunflower oil
- toasted white sesame seeds for garnish
- lettuce leaves or tortillas for wrapping
- sriracha for topping optional
- In a large mixing bowl combine the turkey, water chestnuts, carrot, scallions, and cilantro.
- In a small jar with a lid, combine the vinegar, soy sauce, sesame oil, ginger, red pepper flakes, and sunflower oil. Cap the jar and shake to combine.
- Toss the turkey mixture with enough dressing to coat.
- Sprinkle sesame seeds for garnish.
- Serve the salad with lettuce leaves or tortillas for wrapping with sriracha on the side.
If making for whole 30: substitute coconut aminos for the soy sauce; use light olive oil for the dressing. Obviously, use lettuce wraps, not tortillas.
Nutritional values are approximate and are based on 1/8 of the recipe using lettuce leaves. Refrigerate leftovers promptly and use within 4 days.
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My husband loves ramaki (made with water chestnuts), but we never use the whole can. What a great recipe to not have those go to waste,
Yeah. A chicken salad without mayo or sour cream. I can’t stand either ingredient and I have never seen a recipe without them. I will need to try this.
We loved this recipe! My husband wasn’t sure at first because of the new flavors, but he really ended up liking it. Here’s my blog post on it if you’d like to check it out 🙂 http://heatskitchen.com/2015/08/11/ginger-sesame-chicken-salad/
Love your blog! Thanks for sharing!
Great! So glad you enjoyed it!
This looks great as a portable lunch! I just made a batch and am very excited about the taste and smell. Looking forward to it.