Name: Sesame Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon olive oil; 6 cups mixed salad greens; 1 cup shredded purple cabbage; 1 cup shredded carrots; 1 red bell pepper thinly sliced; 2 green onions sliced; 1/4 cup sliced almonds; 2 tablespoons toasted sesame seeds; 1/4 cup fresh cilantro chopped; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 tablespoon sesame oil; 1 tablespoon fresh lime juice; 1 teaspoon grated fresh ginger; 1 garlic clove minced

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If you’re in the mood for a meal that delivers restaurant-level flavor with minimal fuss, you’re going to fall in love with this Sesame Chicken Salad. It has everything: juicy grilled chicken, a vibrant mix of fresh veggies, a crave-worthy Asian-inspired dressing, and just enough crunch to keep every bite interesting. The harmony of savory, sweet, and tangy notes makes this dish a delicious go-to, whether you want a healthy weeknight dinner or an impressive lunch to share with friends.

Sesame Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sesame Chicken Salad lies in its colorful variety, and each ingredient adds something special—whether that’s crunch, freshness, or a pop of flavor. You’ll find everything you need is simple yet so intentional, right down to the zesty homemade dressing.

Chicken breasts: Boneless, skinless chicken breasts deliver lean protein and soak up the grill’s smoky flavor beautifully.
Olive oil: A simple brush over the chicken helps lock in moisture and brings a little golden color during cooking.
Mixed salad greens: This base gives you a refreshing, nutrient-rich bed for your toppings.
Purple cabbage: Shreds of cabbage offer extra crunch and that stunning burst of color.
Carrots: Sweet, crisp carrots help balance the savory and tangy flavors.
Red bell pepper: Thin slices add sweetness and a juicy burst with every bite.
Green onions: Their subtle sharpness perks up the whole salad.
Sliced almonds: Almonds bring a wonderful nutty crunch—toast them for extra flavor!
Toasted sesame seeds: It’s not Sesame Chicken Salad without these, adding both taste and a hint of texture.
Fresh cilantro: Chopped cilantro provides freshness and beautiful green flecks throughout.
Soy sauce: Gives the dressing its deep umami-salty backbone—use low sodium if you prefer.
Rice vinegar: Bright and punchy, it wakes up all the other flavors in the dressing.
Honey: A touch of sweetness to balance out the salty and sour notes.
Sesame oil: Just a drizzle goes a long way with its rich, nutty fragrance.
Lime juice: Adds acidity and a juicy citrus note that ties everything together.
Fresh ginger: Grated ginger brings subtle heat and unmistakable zing.
Garlic: Only one clove, but what a difference it makes! Adds depth to the dressing.

How to Make Sesame Chicken Salad

Step 1: Cook the Chicken

Start by brushing the chicken breasts with olive oil and seasoning generously with salt and pepper. Whether you opt for the grill or a stovetop pan, cook the chicken over medium heat for 6 to 7 minutes per side, making sure it’s cooked through and golden. Let it rest on a cutting board for 5 minutes to keep those juices locked in, then slice it thinly across the grain for extra tenderness.

Step 2: Whisk the Dressing

In a small mixing bowl, add the soy sauce, rice vinegar, honey, sesame oil, lime juice, grated fresh ginger, and minced garlic. Whisk everything together until fully combined—the honey should dissolve, and the oil will emulsify with the other ingredients for a silky, fragrant dressing that’s the signature of this Sesame Chicken Salad.

Step 3: Prepare the Salad Base

In a generously sized salad bowl, toss together the mixed greens, shredded purple cabbage, shredded carrots, red bell pepper slices, sliced green onions, sliced almonds, and toasted sesame seeds. This is where the color and crunch of the Sesame Chicken Salad really come alive.

Step 4: Dress and Toss

Pour your freshly whisked dressing over the salad base. With clean hands or salad tongs, gently toss everything together—just enough so that every leaf and veggie is coated but not wilted. This blending step helps every bite burst with flavor.

Step 5: Top and Garnish

Arrange the sliced, still-warm chicken on top of the tossed salad, and finish with a shower of chopped fresh cilantro. If you want some extra crunch, don’t hesitate to scatter a handful of crispy wonton strips right on top!

How to Serve Sesame Chicken Salad

Garnishes

Don’t underestimate the power of a gorgeous finishing touch! Sprinkle extra sesame seeds and a few cilantro leaves over your Sesame Chicken Salad just before serving. For a little dazzle, a wedge of lime on the side lets each person amp up the citrusy lift.

Side Dishes

While Sesame Chicken Salad is a satisfying meal on its own, it pairs wonderfully with a bowl of miso soup, crisp spring rolls, or a small side of jasmine rice. If you’re looking for something light, consider pairing it with edamame or a fruit salad packed with pineapple and mango.

Creative Ways to Present

Serve your Sesame Chicken Salad in a wide shallow bowl for that bistro feel, or try layering it in mason jars for a portable, picnic-ready lunch. For parties, you can even offer it as lettuce cups or individual appetizer cups for a fun spin!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the chicken and salad ingredients separately from the dressing when possible. Keep everything in airtight containers in the refrigerator; this helps preserve the crispness of the veggies so tomorrow’s lunch tastes just as fresh.

Freezing

Freezing is not recommended for the completed Sesame Chicken Salad, since fresh vegetables lose their texture when thawed. However, you can freeze cooked chicken separately, wrapped tightly for up to two months, then thaw and add to a fresh salad base as needed.

Reheating

If you’d like to enjoy your chicken warm (which is always a treat), simply reheat the sliced chicken briefly in the microwave or a skillet. Then, layer it onto your cold salad and proceed as usual—best of both worlds!

FAQs

Can I use rotisserie chicken instead of grilling my own?

Absolutely! Using rotisserie chicken is a great way to save time and still pack your Sesame Chicken Salad with wonderful flavor. Just shred or slice the chicken and toss it onto your salad just before serving.

Is there a way to make this salad vegetarian?

Yes, you can swap out the chicken for extra-firm tofu or even crispy tempeh. Marinate and pan-fry the tofu as you would the chicken for a plant-based spin that keeps this Sesame Chicken Salad hearty and delicious.

Can I prep this salad ahead of time for lunches?

Definitely! Chop all your veggies and cook the chicken in advance. Store everything separately and assemble just before eating to keep the salad super fresh—it’s a meal prep dream for busy weeks.

What are some substitutions for rice vinegar?

If you don’t have rice vinegar on hand, apple cider vinegar or white wine vinegar makes a good stand-in. The goal is a mild tanginess, so avoid stronger vinegars like balsamic for this Sesame Chicken Salad.

How can I make the salad gluten-free?

Swap the soy sauce for tamari or coconut aminos to keep everything safely gluten-free. Double-check that your toasted sesame seeds and other packaged ingredients are safe for your needs as well.

Final Thoughts

If you’re ready to shake up your salad routine, this Sesame Chicken Salad promises bold flavor and total satisfaction in every single bite. It’s vibrant, wholesome, and endlessly customizable, so go ahead and give it a try—you might just find your new favorite!

Sesame Chicken Salad Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Sesame Chicken Salad is a vibrant and flavorful dish that combines tender grilled chicken with a variety of fresh vegetables and a zesty Asian-inspired dressing. Perfect for a light and healthy meal.

Ingredients

Scale

For the Salad:

2 boneless skinless chicken breasts
1 tablespoon olive oil
6 cups mixed salad greens
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper thinly sliced
2 green onions sliced
1/4 cup sliced almonds
2 tablespoons toasted sesame seeds
1/4 cup fresh cilantro chopped

For the Dressing:

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1 garlic clove minced

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Instructions

Prepare the Chicken: Brush chicken breasts with olive oil and season with salt and pepper. Grill or pan-cook over medium heat for 6-7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice thinly.
Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, lime juice, grated ginger, and minced garlic.
Assemble the Salad: In a large bowl, combine mixed greens, cabbage, carrots, bell pepper, green onions, almonds, and sesame seeds. Drizzle with dressing and toss gently to combine.
Serve: Top the salad with sliced chicken and garnish with fresh cilantro. Serve immediately.