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Crunchy Asian Sesame Chicken Salad

A vibrant, quick, and delicious salad featuring crispy veggies, tender chicken, and a nutty sesame dressing, perfect for busy days.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
  • 4 cups mixed salad greens (romaine, kale, or spinach)
  • 1 cup shredded carrots
  • 1 cup red bell pepper, thinly sliced
  • ½ cup edamame (shelled)
  • ½ cup cucumber, thinly sliced
  • ¼ cup green onions, chopped
  • ¼ cup slivered almonds or sesame seeds For garnish and extra crunch.
For the Dressing
  • ¼ cup sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (or maple syrup for a vegan twist)
  • 1 teaspoon grated ginger
  • to taste salt and pepper

Method
 

Preparation
  1. Shred your cooked chicken, or use rotisserie chicken for a quicker option.
  2. In a large bowl, combine the mixed greens, shredded carrots, red bell pepper, edamame, cucumber, and green onions. Toss them together.
  3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and ginger. Taste and adjust seasoning with salt and pepper.
  4. Add the shredded chicken to the bowl with the veggies. Drizzle the dressing over the top and toss everything together until coated.
  5. Serve your salad in individual bowls, sprinkling slivered almonds or sesame seeds on top for crunch.

Notes

For meal prep, store dressing separately to keep the greens crunchy. Customize with other crunchy veggies like radishes or snap peas. For vegan options, replace chicken with chickpeas or additional tofu and use maple syrup instead of honey.