If there’s one dish that absolutely bursts with color, crunch, and lively flavor, it’s my Asian Chicken Salad with Sesame Chili Vinaigrette. Just imagine tender shreds of juicy chicken tossed with crisp, vibrant cabbage, sweet carrots, and a tangy, spicy-sesame vinaigrette that ties everything together in perfect harmony. This salad is my go-to whenever I want something light yet satisfying, and every single bite feels like a mini celebration of fresh ingredients and bold tastes.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, but trust me: every ingredient was picked for a reason. You get crunch, freshness, tenderness, and a rainbow of flavors that make this Asian Chicken Salad with Sesame Chili Vinaigrette absolutely irresistible.
- Cooked shredded chicken breast: The hearty protein base that makes this salad substantial and perfect for any meal.
- Shredded Napa cabbage: Gives you a mild, sweet crunch and fluffy texture that soaks up all that delicious vinaigrette.
- Shredded red cabbage: Adds beautiful color and a firmer crunch for a veggie contrast.
- Shredded carrots: Brings subtle sweetness and brilliant color, plus extra crunch.
- Red bell pepper, thinly sliced: Adds a juicy, peppery kick and a satisfying pop of color.
- Green onions, sliced: Give a gentle onion flavor for depth without overwhelm.
- Fresh cilantro leaves: Bring a fragrant, herbal note for a burst of freshness.
- Fresh mint, chopped: Adds a cooling brightness that takes every bite to the next level.
- Sliced almonds or chopped peanuts: For irresistible crunch and a subtle nutty flavor; use whichever you like better.
- Sesame seeds: Tiny powerhouses that toast up nicely and deliver a toasty, nutty note throughout.
- Toasted sesame oil: Deeply aromatic with an unmistakable Asian-inspired savoriness.
- Soy sauce: Salty, umami-packed, and crucial for balancing all the flavors, or use tamari for gluten-free.
- Rice vinegar: Delivers a delicate tang that livens everything up.
- Honey: Adds a gentle hint of sweetness to balance heat and acidity.
- Fresh lime juice: Lifts and brightens the entire salad, keeping it crisp and lively.
- Chili garlic sauce: Brings the heat and a touch of pungency—make it as spicy as you dare!
- Vegetable oil: Helps emulsify the vinaigrette for silky coating on every bite.
- Salt and black pepper to taste: Let you dial in the perfect seasoning for complete flavor satisfaction.
How to Make Asian Chicken Salad with Sesame Chili Vinaigrette
Step 1: Mix the Salad Base
Start by grabbing a large mixing bowl that’s got enough space for tossing (you want those ingredients to mingle freely!). Add the cooked, shredded chicken breast, then pile on the Napa and red cabbages, shredded carrots, bell pepper, green onions, cilantro, mint, almonds or peanuts, and sesame seeds. Give it all a gentle toss with your hands or tongs to ensure each component is evenly distributed and ready for a vinaigrette bath.
Step 2: Whisk the Sesame Chili Vinaigrette
In a smaller bowl or a sealable jar, combine your toasted sesame oil, soy sauce (or tamari), rice vinegar, honey, fresh lime juice, chili garlic sauce, and vegetable oil. Add a pinch of salt and black pepper. Whisk or shake vigorously until the vinaigrette looks emulsified and slightly thickened. The aroma alone will have your mouthwatering!
Step 3: Dress and Toss
Pour the prepared sesame chili vinaigrette over your salad base in the big bowl. Using tongs or clean hands, toss everything together thoroughly. You’ll want each morsel to get a good coating—this helps all those flavors come through in every bite. If you like your salad extra chilled or want the flavors to deepen, cover and refrigerate for up to 2 hours.
Step 4: Serve and Enjoy
Transfer your Asian Chicken Salad with Sesame Chili Vinaigrette to a serving platter or bowl. Sprinkle with extra herbs, nuts, or even a few more sesame seeds for extra pizzazz. Dig in immediately for peak crunch or let it sit for a while to meld the flavors even more. It’s a dish that shines either way!
How to Serve Asian Chicken Salad with Sesame Chili Vinaigrette
Garnishes
When it comes to finishing touches, a sprinkling of extra sesame seeds or fresh chopped herbs (cilantro and mint are great choices) instantly adds visual pop and extra layers of flavor. You can also toss on a small handful of crispy wonton strips for irresistible texture and an authentic restaurant-style flair. Don’t be shy with the garnishes—your eyes eat first!
Side Dishes
This salad is plenty hearty thanks to all the protein and veggies, but it also pairs beautifully with light sides. Try serving it alongside steamed jasmine rice, delicate rice noodles, or a simple miso soup. For a picnic or potluck, tuck in fresh fruit or a light cucumber salad to complement the bold flavors of your Asian Chicken Salad with Sesame Chili Vinaigrette.
Creative Ways to Present
Take this Asian Chicken Salad with Sesame Chili Vinaigrette from casual to wow-worthy by plating it in lettuce cups, wrapping in rice paper for fresh summer rolls, or piling it high in mason jars for grab-and-go lunches. You could even serve mini portions as an appetizer on endive leaves for a party-ready, bite-sized treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (rare in my house!), simply store your Asian Chicken Salad with Sesame Chili Vinaigrette in an airtight container in the refrigerator. It will stay fresh and tasty for up to two days. The flavors actually deepen overnight, though the veggies may soften a bit—still delicious and perfect for a quick lunch or snack!
Freezing
Freezing is not recommended for this salad, since the fresh vegetables and herbs can lose their crispness and vibrant color after thawing. The chicken can be frozen separately before assembling the salad if you want to meal-prep, but for best results, enjoy this dish fresh!
Reheating
Since this Asian Chicken Salad with Sesame Chili Vinaigrette is meant to be served cold or at room temperature, it doesn’t require reheating. If you’ve chilled it overnight, just let it sit out for 10-15 minutes to take off the chill and give it a quick toss before serving.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a terrific shortcut and infuses even more flavor. Just shred it and proceed with the recipe—it’s a timesaver that makes this dish even quicker to assemble.
How spicy is the sesame chili vinaigrette?
The vinaigrette can be as mild or as spicy as you like; the chili garlic sauce gives a pleasant heat, but you can adjust the amount to your taste, or even skip it for a mild version.
Is this Asian Chicken Salad with Sesame Chili Vinaigrette gluten-free?
Yes—when you substitute tamari for soy sauce, the salad is gluten-free, making it a safe and vibrant option for those with dietary restrictions.
What can I substitute for almonds or peanuts?
If you have a nut allergy, you can use roasted sunflower seeds or pumpkin seeds for a great crunch without the nuts. These seeds toast up beautifully and add a nice flavor.
Can I prep anything ahead of time?
Definitely! You can prep all the veggies and the chicken in advance, and even make the vinaigrette a day ahead. Just assemble everything fresh for the best flavor and texture.
Final Thoughts
If you’re ready for a salad that’s anything but boring, you’ll love how every bowl of Asian Chicken Salad with Sesame Chili Vinaigrette comes alive with vibrant flavors and satisfying crunch. Give it a try the next time you want something fast, fresh, and a little bit special—I bet you’ll crave it again and again!
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Asian Chicken Salad with Sesame Chili Vinaigrette Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Asian Chicken Salad with Sesame Chili Vinaigrette is a delightful mix of flavors and textures, perfect for a light and satisfying meal. Tender shredded chicken, crisp Napa and red cabbage, crunchy vegetables, and a zesty vinaigrette come together to create a refreshing dish with a hint of spice.
Ingredients
Salad:
- 2 cups cooked shredded chicken breast
- 4 cups shredded Napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped fresh mint
- 1/3 cup sliced almonds or chopped peanuts
- 2 tablespoons sesame seeds
Sesame Chili Vinaigrette:
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 tablespoon chili garlic sauce
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, Napa cabbage, red cabbage, carrots, bell pepper, green onions, cilantro, mint, almonds, and sesame seeds. Mix well.
- In a separate small bowl or jar, whisk together the sesame oil, soy sauce, rice vinegar, honey, lime juice, chili garlic sauce, vegetable oil, salt, and pepper until well combined.
- Pour the sesame chili vinaigrette over the salad and toss thoroughly to coat all the ingredients.
- Serve immediately or refrigerate for up to 2 hours for the flavors to meld.
Notes
- For extra crunch, add crispy wonton strips.
- Substitute rotisserie chicken for a quick shortcut.
- Adjust chili garlic sauce to taste for more or less heat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
