- 2 large chicken breasts, boneless and skinless
- 1/4 cup coconut aminos
- 3 Tbsp fresh ginger, peeled and finely chopped
- 1/4 cup + 2 teaspoons extra virgin olive oil, divided
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha sauce
- 1 teaspoon sea salt
- 1/4 cup red wine vinegar
- 1/4 cup finely chopped green onions (white and green parts)
- 1 pound Napa cabbage, very thinly sliced (7–9 cups)
- 2 carrots, grated
- 3 green onions, thinly sliced
- 2/3 cup freshly cut cilantro leaves, coarsely chopped
- 1/2 cup slivered almonds, toasted
- 1 teaspoon white sesame seeds, toasted
- 1 teaspoon black sesame seeds, toasted
- Place chicken breasts on a flat surface and pound to uniform thickness.
- Whisk together coconut aminos, ginger, 1/4 cup olive oil, fish sauce, sesame oil, sriracha, and salt. Measure out 3 tablespoons and set the rest aside. Rub the 3 tablespoons into the chicken breasts on both sides. Place the chicken breasts in a zip-top bag, squeeze out air, and seal. Refrigerate and let marinate for 3 hours to overnight.
- Add the red wine vinegar and chopped green onions to the reserved ginger mixture, whisking until smooth to create a vinaigrette. Refrigerate the vinaigrette until ready to serve.
- Combine the sliced cabbage, carrots, sliced green onions, cilantro, slivered almonds, and sesame seeds in a large bowl. Toss with vinaigrette.
- Once the chicken is done marinating, heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until cooked through. Transfer to a cutting board. Let rest for at least 5 minutes before slicing into strips.
- Separate the slaw into 4 equal portions. Top each portion with half a chicken breast.
Keywords: Chinese chicken salad, sesame ginger dressing