This Asian Sesame Chicken Salad is bright, crunchy, and exactly what you want when you’re craving something satisfying but still light. It’s loaded with crisp veggies, tender chicken, and a toasty sesame dressing that brings everything together. The flavors are clean and balanced—savory, sweet, tangy, and nutty all at once.
It comes together quickly and holds up well for lunch, meal prep, or a simple dinner. If you love bold flavor without fuss, this is your kind of salad.
What Makes This Special
This salad is all about texture and balance. You get the crunch of cabbage and carrots, the softness of chicken, and the snap of toasted sesame seeds.
The dressing is the star: a mix of soy sauce, rice vinegar, sesame oil, honey, and ginger that’s both bright and cozy.
It’s flexible, too. Swap the chicken for tofu, add mandarin oranges, or throw in crunchy noodles for extra bite. It’s the kind of recipe that fits your weeknight routine but feels like something from your favorite café.
Ingredients
- For the Salad:
- 3 cups shredded green cabbage (or a coleslaw mix)
- 2 cups shredded red cabbage (optional but great for color)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1 cup cucumber, halved and thinly sliced
- 1/2 cup cilantro, roughly chopped (optional)
- 2 cups cooked chicken, shredded or sliced (rotisserie works great)
- 1/3 cup sliced almonds, toasted
- 2 tablespoons sesame seeds, toasted (white or a mix of white and black)
- For the Dressing:
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice (optional but adds brightness)
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 2 tablespoons neutral oil (avocado, canola, or light olive oil)
- 1 teaspoon fresh grated ginger
- 1 small garlic clove, finely grated or minced
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
- Salt and black pepper to taste
How to Make It
- Toast the nuts and seeds. In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant, 3–4 minutes.
Add sesame seeds for the last minute. Set aside to cool.
- Make the dressing. In a small bowl or jar, whisk together soy sauce, rice vinegar, lime juice, honey, sesame oil, neutral oil, ginger, garlic, and sriracha. Taste and adjust with a pinch of salt, pepper, or a little more honey if needed.
- Prep the veggies. Add cabbage, carrots, bell pepper, green onions, cucumber, and cilantro to a large mixing bowl.
Keep everything bite-sized for easy eating.
- Add the chicken. Fold in the cooked chicken so it’s evenly distributed through the veggies.
- Dress and toss. Pour about two-thirds of the dressing over the salad and toss well. Add more dressing as needed to lightly coat everything without weighing it down.
- Finish with crunch. Sprinkle on the toasted almonds and sesame seeds just before serving. Add extra green onions or cilantro if you like.
- Serve. Enjoy right away, or chill for 10–15 minutes to let the flavors mingle.
Keeping It Fresh
If you plan to make this ahead, store the components separately.
Keep the dressing in a jar, the veggies in an airtight container, and the nuts and seeds in a small bag or container. Toss right before eating for the best texture.
Dressed salad keeps well for about a day in the fridge, especially if you’re using sturdy cabbage. For meal prep, portion the salad into containers, add chicken on top, and pack the dressing and crunchy toppings separately.
Why This is Good for You
- Protein-packed: Chicken gives you lean protein that keeps you full and steady.
- Fiber and micronutrients: Cabbage, carrots, and peppers bring color, crunch, and vitamins A, C, and K.
- Healthy fats: Sesame oil and almonds add satisfying fats that boost flavor and help with nutrient absorption.
- Balanced energy: The mix of protein, fiber, and fats helps avoid sugar crashes and keeps you energized.
Common Mistakes to Avoid
- Overdressing the salad. Start with less dressing and add more as needed.
You want glossy, not soggy.
- Skipping the toasting step. Toasted nuts and seeds make a big difference. Raw toppings won’t bring the same flavor.
- Using watery veggies without drying. If you rinse your cabbage or cucumber, pat them dry so the dressing doesn’t get diluted.
- Forgetting to season. Taste and adjust. A pinch of salt, a squeeze of lime, or a dash more soy can bring it to life.
- Chicken that’s too dry. Use shredded rotisserie chicken or poached chicken for tenderness.
Warm chicken tastes great but let it cool slightly before tossing so it doesn’t wilt the veggies.
Recipe Variations
- Vegetarian: Swap chicken for baked tofu, crispy tofu, or edamame. Add avocado for creaminess.
- Crispy noodle crunch: Toss in a handful of crunchy chow mein noodles or broken rice noodles right before serving.
- Mandarin twist: Add mandarin orange segments or thinly sliced mango for a sweet, juicy note.
- Peanut-sesame mashup: Whisk 1 tablespoon peanut butter into the dressing and thin with a splash of water.
- Spicy upgrade: Add more sriracha, a pinch of red pepper flakes, or sliced fresh chili.
- Herb-forward: Mix in mint and basil along with cilantro for a brighter, more aromatic finish.
- Grain bowl style: Serve over chilled cooked quinoa or brown rice for a heartier meal.
- Low-sodium: Use low-sodium soy sauce and skip added salt; boost flavor with extra lime and ginger.
FAQ
Can I use pre-shredded coleslaw mix?
Yes. It’s a time-saver and works perfectly.
If you do, add some red cabbage or bell pepper for color and extra crunch.
What’s the best way to cook the chicken?
Rotisserie chicken is easy and tasty. Otherwise, poach chicken breasts in salted water with ginger and garlic until just cooked, then shred. Grilled or baked chicken works too—just don’t overcook it.
How long does the dressing last?
It keeps up to a week in the fridge.
Shake well before using, since the oils and vinegar will separate.
Can I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and double-check any crunchy noodle add-ins. Everything else is naturally gluten-free.
What can I substitute for sesame oil?
Sesame oil brings signature flavor, but if you’re out, use neutral oil and add extra toasted sesame seeds. A tiny drizzle of tahini can add nuttiness too.
Will this get soggy if I pack it for lunch?
Keep the dressing and crunchy toppings separate and toss right before eating.
If you must pre-dress, use mostly cabbage and skip cucumber to keep it crisp.
Is there a good vegetarian protein option?
Yes—baked tofu, crispy pan-fried tofu, or shelled edamame. Tempeh also works with the sesame flavors.
Can I make it spicy?
Absolutely. Add extra sriracha, chili crisp, or thinly sliced fresh chili.
Start small and adjust to taste.
In Conclusion
Asian Sesame Chicken Salad is the kind of dish that feels fresh and vibrant without a lot of work. It’s versatile, meal-prep friendly, and full of satisfying textures. With a bold sesame dressing and plenty of crunch, it’s a reliable go-to for busy days and easy dinners.
Keep the dressing on hand, mix up the veggies, and make it your own. This is clean, craveable flavor you can count on any day of the week.