Southeast Asian chicken salad with sesame-lime dressing
20-Minute Meal

Southeast Asian chicken salad with sesame-lime dressing

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 530 Calories/Serving

20 Minutes

Allspice-scented lean chicken stars in this fast paleo chicken salad, inspired by the vibrant flavors of the herb-packed Thai meat salad known as larb.


  • 3 or 4 boneless skinless chicken thighs (about 10 ounces total)
  • ½ teaspoon allspice
  • 1 lime
  • 3 scallions
  • 2 ounces dried apricots
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil
  • ¼ teaspoon red chile flakes (optional)
  • ¼ cup roasted cashews
  • 1 cucumber
  • 3 or 4 sprigs fresh mint
  • 3 or 4 sprigs fresh cilantro
  • 5 ounces baby kale

Make It Leaner

Cook the chicken thighs in just 1 tablespoon oil to slash 60 calories and 7 grams of fat per serving. To cut an additional 40 calories and 4 grams of fat per serving, use only half the cashews.

Ingredient IQ

Despite the name, allspice is not a blend of spices but is the dried berry of the Pimenta dioica tree, native to Jamaica and Central America. It tastes like a mild blend of clove and nutmeg; you might recognize it from jerk seasoning.

Nutrition per serving



Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt, pepper, and the allspice.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly, then using a fork, shred the chicken, or cut it into ½-inch pieces.
While the chicken cooks and rests, prepare the sesame-lime dressing and the remaining salad ingredients.


Make the sesame-lime dressing; soak the apricots

  • Zest and juice the lime into a large bowl.
  • Trim the root end from 1 scallion; thinly slice the scallion on the diagonal. Save the remaining scallions for another use.
  • Cut the dried apricots into quarters.
To the bowl with the lime zest and juice, add the scallion, apricots, sesame seeds, sesame oil, and as many chile flakes as you like and stir to combine. Season to taste with salt and pepper.


Finish the salad

  • Coarsely chop the cashews.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
To the bowl with the sesame-lime dressing, add the cashews, cucumber, mint, cilantro, baby kale, and chicken and toss to coat. Season to taste with salt and pepper.



Transfer the chicken salad to individual bowls and serve.

Protein: 37g (74% DV), Fiber: 8g (32% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 115mg (38% DV), Sodium: 160mg (7% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 37g (12% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.