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Crunchy Asian Sesame Chicken Salad

This quick and flavorful chicken salad features crunchy veggies, a bright sesame dressing, and tender chicken, making it perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course, Salad
Cuisine: Asian, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salad
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), trimmed
  • 1 small head green cabbage, thinly sliced (about 4 cups)
  • 2 cups shredded Napa cabbage or romaine (optional for extra crunch)
  • 2 large carrots, julienned or shredded
  • 4 green onions thinly sliced (use both white and green parts)
  • 0.5 cup fresh cilantro leaves, roughly chopped (optional)
  • 1 cup sugar snap peas or edamame, blanched and cooled
  • 1 cup toasted sliced almonds or chopped cashews
  • 1 cup crispy chow mein noodles or fried wonton strips
  • 2 tablespoons toasted sesame seeds (white or black, or a mix)
For the sesame dressing
  • 1/3 cup mayonnaise (use light if preferred)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1–2 tablespoons honey (to taste)
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 2–4 tablespoons water (to thin, as needed)
  • 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
Simple marinade for the chicken (optional but recommended)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 0.5 teaspoon garlic powder
  • 1 pinch salt and pepper

Method
 

Prep the chicken
  1. Pat the chicken dry and toss with the simple marinade ingredients. Let rest 10–15 minutes while you prepare the veg (or up to overnight in the fridge).
Make the dressing
  1. Whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and garlic. Add sriracha if desired, and thin with water until the dressing reaches a pourable consistency.
Cook the chicken
  1. Heat a large skillet or grill pan over medium-high heat with a splash of oil. Cook the chicken for 4–6 minutes per side, until golden and cooked through (internal temp 165°F). Let rest for 5 minutes, then slice thinly against the grain.
Assemble the salad base
  1. In a large bowl, combine sliced green cabbage, Napa cabbage or romaine, carrots, green onions, cilantro, and snap peas or edamame. Toss gently to mix.
Dress and toss
  1. Pour about two-thirds of the sesame dressing over the salad and toss to coat. Reserve the remaining dressing for picky eaters or for drizzling at the table.
Top with crunch and chicken
  1. Arrange sliced chicken on top. Sprinkle toasted almonds (or cashews), sesame seeds, and crunchy chow mein noodles. Add more dressing if needed.
Serve
  1. Serve immediately so the crunchy toppings stay crisp. If making ahead, keep the crunchy toppings separate and add just before serving.

Notes

If you want a grilled flavor without the grill, try broiling or using a stovetop grill pan. Substitute half the mayo for plain Greek yogurt for a lighter version.