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+ servings

Spicy Grilled Chicken Salad with Kimchi

A crispy, crunchy, and hearty grilled chicken salad filled with fresh veggies and sweet bursts of orange, and then topped with spicy kimchi.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad, Entree
Cuisine: American, Healthy!
Diet: Gluten Free
Keyword: Gluten-free, quick, easy, salad, healthy recipes, cabbage, grilled chicken, grilled chicken salad, kimchi, spicy grilled chicken, mandarin oranges, fresh recipes
Servings: 4 people
Calories: 280kcal
Author: LM


For the chicken:

  • 3 chicken breasts *boneless, skinless
  • 1/2 cup soy sauce *use gluten-free if GF
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tsp fish sauce *ensure that it is GF
  • 1 thai chili *finely chopped
  • 3 cloves garlic *finely chopped
  • 1 tsp ginger *fresh and finely chopped
  • 2 tbsp rice vinegar

For the salad:

  • 3 mandarin oranges *peeled and sectioned
  • 4 cups napa cabbage *thinly sliced
  • 1 cup romaine lettuce *thinly sliced
  • 3-4 scallions *finely chopped
  • 1/3 cup pepitas
  • 1/2 cup kimchi *ensure it is gluten-free if GF

For the salad dressing:

  • 1/3 cup lemon juice
  • 1 tbsp mirin
  • 2 tsp white miso paste


For the chicken:

  • Combine all of the chicken marinade ingredients in a flat pyrex baking dish. Stir them to throughly combine. Be sure that the brown sugar is completely dissolved. This may take a few minutes of stirring.
  • Place chicken breasts in the Pyrex dish with the marinade. Spoon some of the marinade over the tops of the chicken breasts, and place in refrigerator for at least 1 hour, or up to 8 hours, depending on how much flavor you want to absorb into the chicken. Be sure to flip chicken breasts halfway through marinating.
  • Prepare grill on medium-high heat.**
  • Grill chicken breasts on medium-high heat for 9-12 minutes per side or until a quick-read thermometer reads 165°F.
  • Remove to a clean plate, slice into thin strips, and set aside while you assemble the salad.

For the salad:

  • Combine cabbage, romaine, scallions, and orange slices in a large salad bowl. Make sure they are mixed thoroughly for the best flavor.
  • Place chicken slices on top of the greens.
  • Top with kimchi and pepitas.

For the lemon-miso dressing:

  • Combine all dressing ingredients in a small bowl and whisk vigorously until the salad dressing has a smooth, pourable texture. Drizzle over the salad and serve! Enjoy!


** If you don't have a grill, you can bake the chicken breasts for 30 minutes at 350°F. 


Sodium: 597mg | Calcium: 111mg | Vitamin C: 61mg | Vitamin A: 2022IU | Sugar: 16g | Fiber: 4g | Potassium: 883mg | Cholesterol: 72mg | Calories: 280kcal | Saturated Fat: 2g | Fat: 9g | Protein: 29g | Carbohydrates: 24g | Iron: 2mg
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