Crunchy Asian Sesame Chicken Salad is a fresh, flavorful mix of crisp veggies, tender chicken, and a nutty sesame dressing that ties everything together. I love how it’s packed with texture—from crunchy cabbage and carrots to crispy toppings like wonton strips or slivered almonds. It’s light yet satisfying, and perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
I love this salad because it’s bold, crunchy, and packed with flavor in every bite. The sesame dressing adds a savory, slightly sweet finish that brings out the best in the chicken and veggies. It’s a great way to use leftover chicken, and I can easily prep it ahead. Whether I’m looking for something refreshing on a warm day or a lighter take on a takeout favorite, this salad always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast (grilled or shredded)
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Napa cabbage or green cabbage, thinly sliced
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Red cabbage, thinly sliced (optional, for color)
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Carrots, shredded or julienned
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Green onions, thinly sliced
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Cilantro, chopped (optional)
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Slivered almonds or chopped peanuts
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Toasted sesame seeds
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Crunchy toppings like crispy wonton strips or chow mein noodles
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For the dressing:
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Soy sauce or tamari (for gluten-free)
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Rice vinegar
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Sesame oil
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Honey or brown sugar
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Garlic, minced
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Ginger, grated
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Olive oil or neutral oil
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Salt and pepper
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Directions
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I start by making the sesame dressing—whisking together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and a bit of olive oil. I taste and adjust for sweetness or saltiness.
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In a large bowl, I combine the sliced cabbage, carrots, green onions, and cilantro.
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I add the cooked chicken and toss everything with the sesame dressing until well coated.
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Just before serving, I sprinkle on slivered almonds, sesame seeds, and crunchy toppings like wonton strips or crispy noodles.
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I serve immediately for the best crunch.
Servings and timing
This recipe makes about 4 servings and takes around 25–30 minutes total—15 minutes of prep and 10–15 minutes for assembling or cooking the chicken (if not pre-cooked). It’s great for lunch, dinner, or packing for work or school.
Variations
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I use rotisserie chicken for quick prep, or grilled tofu for a vegetarian option.
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I mix in red bell pepper or edamame for extra crunch and color.
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For a spicy version, I add sriracha or chili flakes to the dressing.
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I swap almonds for sunflower seeds if I want a nut-free option.
storage/reheating
I store the salad ingredients and dressing separately if making ahead. Once dressed, it’s best eaten fresh since the cabbage will soften. Undressed, the salad keeps well in the fridge for up to 3 days. No reheating is needed—this salad is served cold.
FAQs
What kind of chicken works best?
I like grilled or shredded chicken breast, but rotisserie chicken is great for convenience and adds extra flavor.
Can I use a store-bought Asian dressing?
Yes, but I prefer homemade for fresher taste and control over the ingredients. It only takes a few minutes to make.
How do I keep the salad crunchy?
I don’t add the dressing or crispy toppings until just before serving. That way, everything stays crisp and fresh.
Is this salad gluten-free?
It can be! I use tamari instead of soy sauce and make sure the crispy toppings are gluten-free versions.
Can I make this salad ahead of time?
Yes. I prep all the components and store them separately. I assemble and dress the salad right before eating to keep it fresh and crunchy.
Conclusion
Crunchy Asian Sesame Chicken Salad is one of those recipes that’s as satisfying as it is refreshing. I love the mix of flavors and textures, and how easy it is to throw together with simple ingredients. Whether I’m making it for a quick dinner or prepping it ahead for the week, this salad always comes through with bold flavor and serious crunch.
PrintCrunchy Asian Sesame Chicken Salad
Crunchy Asian Sesame Chicken Salad is a bold, refreshing mix of crisp cabbage, juicy chicken, colorful veggies, and crunchy toppings, all tossed in a savory-sweet sesame dressing. It’s perfect for meal prep, quick lunches, or light dinners with tons of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking chicken)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook (if using pre-cooked chicken)
- Cuisine: Asian-Inspired
Ingredients
- 2 cups cooked chicken breast (grilled or shredded)
- 3 cups napa or green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced (optional)
- 1 cup carrots, shredded or julienned
- 1/4 cup green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1/4 cup slivered almonds or chopped peanuts
- 1 tablespoon toasted sesame seeds
- 1 cup crispy wonton strips or chow mein noodles
Sesame Dressing:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil or neutral oil
- Salt and black pepper, to taste
Instructions
- Whisk together all dressing ingredients in a small bowl. Adjust to taste for sweetness and saltiness.
- In a large bowl, combine sliced cabbage, carrots, green onions, and cilantro.
- Add cooked chicken to the bowl and toss with the sesame dressing until well coated.
- Just before serving, sprinkle on almonds, sesame seeds, and crispy toppings.
- Serve immediately for the best texture and crunch.
Notes
- Use rotisserie chicken or leftover grilled chicken for faster prep.
- For vegetarian, swap chicken with grilled tofu or edamame.
- Add red bell pepper or snap peas for extra crunch and color.
- Mix in sriracha or chili flakes to the dressing for a spicy twist.
- Keep toppings and dressing separate until serving to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 55mg
