PREP: 20 MIN  |  COOK: 15-20 MIN  |  SERVES: 4

recipe note

If Ginger Sesame Cooking Sauce is unavailable, substitute 1 tablespoon each of reduced sodium soy sauce, sesame oil and seasoned rice vinegar.

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”

Asian-Style Ginger Chicken Salad with Mango

Switch out mayo-based chicken salad with this healthier option and the freshness of grated ginger, pickled ginger and Asian-style ginger sesame sauce. Each ginger adds a different spice nuance. Serve over salad greens or tuck into a sandwich.




  1. Place chicken in a saucepan with enough water to cover. Bring to a low simmer over medium heat. Cook uncovered 15-20 minutes or until chicken reaches 160-165°F (70°C) and is no longer pink. Remove from water; cool. Shred or cut into 1/2-inch (2cm) pieces.
  2. Combine chicken, Ginger Sesame Sauce, Pickled Ginger, Grated Ginger, green onion, cilantro and white pepper. Stir in mango and almonds. Let stand 15 minutes for flavors to blend or cover and refrigerate until ready to serve.
  3. Serve salad over mixed greens with additional Ginger Sesame Dressing, or use for sandwich filling.

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