January 8, 2026

Poached Sesame Chicken Salad

Name: Poached Sesame Chicken Salad
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Ingredients: 2–3 chicken breasts, (shredded); 3 thick slices 1/4” fresh ginger, (peeled or unpeeled); 2 scallions, (tops trimmed and then cut into thirds, keeping the roots intact); 2 teaspoons kosher salt, (or two big pinches); 3 tablespoons tahini (I use Soom brand); 3 tablespoons gluten free soy sauce (I use San-J); 2 tablespoons rice vinegar; 1 tablespoons honey; 1 clove garlic, (minced or pressed); 1 teaspoon fresh ginger, (minced or 1 cube frozen Trader Joe’s ginger); 1 Persian cucumber; 2 cups red cabbage, (approximately 1/4 of a medium-sized cabbage, julienned); 2 cups romaine lettuce or napa cabbage, (julienned); 1 small carrot, (julienned or shaved with a peeler); 1/4 cup red onion (white onion can also be used) (sliced thin, optional); 2 tablespoons cilantro, (rough chopped, basil and/or mint or a combo of all of them can be ussed); 1/3 cup cashews, (toasted and rough chopped (almonds, hazelnuts, peanuts and/or macadamia nuts would be good alternatives)); 2 teaspoons sesame seeds (white or black, toasted, as garnish); chili crunch oil (optional, see NOTES section below)

“I could eat this everyday. The poached chicken is cooked perfectly and shredding it instead of cubing it lets the dressing soak into every bite. The nutty flavor of the dressing paired with the crunch of the nuts is perfection! This recipe is a total winner!” -unsolicited testimonial from Bruce Golden (my hubby and biggest food critic😉) with a mouthful of Poached Sesame Chicken Salad.

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Ingredients

chicken for poaching - boneless, skinless chicken breasts, fresh ginger slices, and scallions

Organize the ingredients – the boneless, skinless chicken breasts, scallions, ginger for the poaching of the chicken and dressing, red cabbage, romaine lettuce, shredded carrots, red onion, cucumber, cilantro, cashews, sesame seeds, gluten free soy sauce, rice vinegar, honey, tahini, garlic, and optional chili crunch oil.

Poaching the Chicken

Bring a pot of water to a boil (enough to cover the chicken) with scallions, ginger, and salt. Add the chicken breasts and simmer for 10–12 mins uncovered (smaller breasts closer to 10 mins and larger breasts for 12 mins).

Transfer chicken immediately to an ice bath (a bowl of cold water with ice) to stop the chicken from cooking more.

Bring a pot of water to a boil (enough to cover the chicken) with scallions, ginger, and salt. Add the chicken breasts and simmer for 10–12 mins (smaller breasts closer to 10 mins and larger breasts for 12 mins). Transfer chicken immediately to an ice bath (a bowl of cold water with ice) to stop the chicken from cooking more. After 10 minutes, remove the chicken from the ice bath and pat dry. Then using your hands, shred the chicken. Set aside.

Making the Dressing

While chicken is simmering make the dressing. Place 3 tablespoons tahini, 3 tablespoons gluten free soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, minced clove of garlic, and 1 teaspoon of ginger in a medium sized bowl.

Combine until smooth. Taste and adjust seasoning as desired.

While chicken is simmering make the dressing. Mix together 3 tablespoons tahini, 3 tablespoons gluten free soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, minced clove of garlic, and 1 teaspoon of ginger in a medium sized bowl. Combine until smooth. Taste and adjust seasoning as desired.

Preparing the Salad and Assembly

Place the cucumber, red cabbage, romaine lettuce, carrot, red onion, and cilantro in a large bowl. Combine the salad ingredients with tongs. Once combined add the chicken. Transfer the salad to a serving platter or bowl.

Poached Sesame Chicken Salad

Top with the dressing, cashews and sesame seeds.

Print Recipe

5 from 1 vote

Poached Sesame Chicken Salad

Prep Time18

Cook Time12

Total Time30

Course: light dinner, lunch, Salad

Cuisine: Asian, asian fusion

Keyword: boneless chicken breast, carrots, cashews, cilantro, cucumbers, fresh ginger, garlic, gluten free, gluten free soy sauce, honey, red cabbage, red onion, rice vinegar, romaine hearts, scallions, sesame seeds, tahini

Servings: 2 people

Author: GFchow @ gfchow.com

Ingredients

Poached Chicken

2–3 chicken breasts, shredded
3 thick slices 1/4” fresh ginger, peeled or unpeeled
2 scallions, tops trimmed and then cut into thirds, keeping the roots intact
2 teaspoons kosher salt, or two big pinches

Sesame Dressing

3 tablespoons tahini I use Soom brand
3 tablespoons gluten free soy sauce I use San-J
2 tablespoons rice vinegar
1 tablespoons honey
1 clove garlic, minced or pressed
1 teaspoon fresh ginger, minced or 1 cube frozen Trader Joe’s ginger

Salad

1 Persian cucumber top and bottom trimmed, halved vertically, seeds removed with a spoon, julienned lengthwise (cut into short, thin strips)
2 cups red cabbage, approximately 1/4 of a medium-sized cabbage, julienned
2 cups romaine lettuce or napa cabbage, julienned
1 small carrot, julienned or shaved with a peeler
1/4 cup red onion (white onion can also be used) sliced thin, optional
2 tablespoons cilantro, rough chopped, basil and/or mint or a combo of all of them can be ussed
1/3 cup cashews, toasted and rough chopped (almonds, hazelnuts, peanuts and/or macadamia nuts would be good alternatives)
2 teaspoons sesame seeds white or black, toasted, as garnish
chili crunch oil optional, see NOTES section below

Instructions

Poaching the Chicken

Bring a larage pot of water to a boil (enough to cover the chicken) with scallions, ginger, and salt. Add the chicken breasts and reduce heat to a simmer for 10–12 mins (smaller breasts cook closer to 10 mins and larger breasts for 12 mins). Transfer chicken immediately to an ice bath (a bowl of cold water with ice) to stop the chicken from cooking more. After 10 minutes, remove the chicken from the ice bath and pat dry. Then using your hands, shred the chicken and place into a bowl or on a. plate. Set aside.

Making the Dressing

While chicken is simmering make the dressing. Mix together 3 tablespoons tahini, 3 tablespoons gluten free soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, minced clove of garlic, and 1 teaspoon of ginger in a medium sized bowl. Combine with a whisk until smooth. Taste and adjust seasoning as desired.

Salad Assembly

In a large bowl combine the salad ingredients… cucumber, red cabbage, romaine lettuce, carrot, red onion, and cilantro. Next, mix in chicken. Once combined, transfer the chicken salad to a serving platter or bowl and top with dressing, cashews, and sesame seeds.

Notes

I always like a bit of spice. If you’re like me, drizzle some chili crunch oil on top of your salad.

Mandarin oranges or fresh orange sections would also be delicious.

Short on time, buy a bag or two of shredded mixed-color cabbage.

Recipe by brendan_pang on Instagram and modified by me slightly.

If you like this recipe, you may also like these other GFchow recipes. Chicken Salad with Grapes and Toasted Pecans, Dill Pickle Salmon Salad, and Copycat Jimmy’s Milan Salad.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.