If you’re craving something fresh, vibrant, and bursting with flavors that excite your palate, this Asian Sesame Chicken Salad Recipe is exactly what you need. Combining crisp cabbage, tender grilled chicken, and a zesty sesame-ginger vinaigrette, every bite is a delightful mix of textures and tastes that feels both nourishing and indulgent. Whether you want a light lunch or a colorful dinner, this salad hits all the right notes and comes together quickly enough for busy days without sacrificing any of its incredible flavor.
Ingredients You’ll Need
This recipe calls for a handful of fresh, straightforward ingredients that marry together harmoniously. Each component plays an essential role—from the crunchy cabbage adding body and color to the juicy grilled chicken providing satisfying protein, while the vibrant vinaigrette ties everything into one irresistible dish.
- 2 cups shredded green cabbage: Adds a crisp, refreshing crunch and a mild flavor that balances the dressing.
- 1 cup shredded red cabbage: Offers a beautiful splash of color and a slightly earthier taste.
- 1 cup shredded carrots: Contributes sweetness and vibrant orange hues for contrast.
- 1 cup shelled edamame (steamed): Packs in plant-based protein and a tender, buttery texture.
- 2 grilled chicken breasts, sliced or shredded: Tender and smoky, these are the protein stars of the salad.
- 2 green onions, sliced: Provide a mild onion bite and freshness that brighten up the mix.
- Optional toppings: Sesame seeds, sliced almonds, wonton strips, cilantro—for extra texture and flavor bursts.
- Sesame-Ginger Vinaigrette: A blend of rice vinegar, soy sauce, sesame oil, olive oil, honey or maple syrup, fresh ginger, minced garlic, plus an optional splash of lime juice or sriracha for some zing.
How to Make Asian Sesame Chicken Salad Recipe
Step 1: Combine the Veggies
Start by throwing together the shredded green and red cabbage, carrots, steamed edamame, and sliced green onions in a large bowl. This fresh, crunchy medley forms the salad’s vibrant base, setting the stage for all the wonderful flavors to come together.
Step 2: Add the Grilled Chicken
Next, layer in the beautifully grilled chicken breasts, sliced or shredded. The savory, smoky chicken elevates this salad from a simple veggie mix into a satisfying meal that’s perfect for any time of day.
Step 3: Whisk the Sesame-Ginger Vinaigrette
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey or maple syrup, fresh grated ginger, and minced garlic until they emulsify into a flavorful dressing. Feel free to add a splash of lime juice or a hint of sriracha if you’re craving an extra punch.
Step 4: Dress and Toss
Pour the gorgeous vinaigrette over the salad ingredients and toss gently but thoroughly. This step is crucial because it ensures every bite is infused with the tangy, nutty flavors that make this Asian Sesame Chicken Salad Recipe so irresistible.
Step 5: Garnish and Serve
Finally, sprinkle your preferred toppings like sesame seeds, sliced almonds, crunchy wonton strips, or fresh cilantro over the salad. These little extras add fabulous texture and a burst of flavor right before serving.
How to Serve Asian Sesame Chicken Salad Recipe
Garnishes
Consider adding toasted sesame seeds or chopped fresh cilantro for that extra aromatic lift. Crunchy wonton strips or sliced almonds add a playful texture to each forkful, making your salad exciting and dynamic.
Side Dishes
This salad shines as a star on its own but pairs beautifully with steamed jasmine rice or a simple miso soup for a fuller meal experience. For those who love fusion, lightly fried spring rolls would add a crispy counterpoint that complements the salad’s fresh flavors.
Creative Ways to Present
You can serve this salad in individual bowls garnished with edible flowers for an elegant touch, or pile it high on a large platter to share at family gatherings. Wrapping the salad in crisp lettuce cups can create fun handheld bites perfect for parties or casual lunches.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers to keep everything fresh and crisp. The veggies maintain their crunch best when undressed, so toss just before eating.
Freezing
This salad is best enjoyed fresh since freezing can alter the texture of the cabbage and carrots. While the cooked chicken could technically be frozen, we recommend against freezing the complete salad.
Reheating
Since this dish is served cold or room temperature, you don’t need to reheat it. However, if you want the chicken warmed, remove the chicken portions beforehand and gently reheat them in a pan while keeping the salad chilled.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Grilled shrimp, tofu, or even thinly sliced beef work wonderfully with the sesame-ginger vinaigrette, providing variation while keeping the salad’s spirit intact.
Is this Asian Sesame Chicken Salad Recipe gluten-free?
It can be, as long as you use gluten-free soy sauce or tamari in your vinaigrette. Double-check the labels of optional toppings like wonton strips, which often contain gluten.
How long does the salad keep after dressing is added?
Once dressed, the salad is best eaten within a few hours because the cabbage starts to soften. For best texture, keep the vinaigrette separate until just before serving.
Can I prepare the salad entirely in advance?
You can prep all the chopped veggies and grilled chicken ahead of time, but wait to toss them with the dressing until you’re ready to serve. This keeps everything crisp and fresh.
What’s the best way to grill chicken for this salad?
Marinate the chicken breasts in a simple mixture of soy sauce, ginger, and garlic for 15-30 minutes. Grill over medium heat until just cooked through, then let it rest before slicing to keep it juicy.
Final Thoughts
This Asian Sesame Chicken Salad Recipe is truly one of those dishes that feels like a special treat even when it’s super simple to make. Its blend of crunchy vegetables, tender grilled chicken, and irresistible dressing never fails to impress. I can’t wait for you to try it and make it your own, sharing the joy of this vibrant, flavorful salad with your friends and family.
Print
Asian Sesame Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Salt
Description
This Asian Sesame Chicken Salad is a vibrant and healthy dish featuring shredded green and red cabbage, crisp carrots, steamed edamame, and tender grilled chicken breasts, all tossed in a flavorful sesame-ginger vinaigrette. Perfect for a light lunch or dinner, it combines crunchy textures and fresh flavors with optional toppings like sesame seeds, sliced almonds, and wonton strips to add extra zest.
Ingredients
Salad
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame (steamed)
- 2 grilled chicken breasts, sliced or shredded
- 2 green onions, sliced
- Optional toppings: sesame seeds, sliced almonds, wonton strips, cilantro
Sesame-Ginger Vinaigrette
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- Optional: splash of lime juice or sriracha for a kick
Instructions
- Combine Salad Ingredients: In a large bowl, combine shredded green cabbage, shredded red cabbage, shredded carrots, steamed shelled edamame, and sliced green onions. Mix well to ensure even distribution of the vegetables.
- Add Grilled Chicken: Top the mixed salad veggies with sliced or shredded grilled chicken breasts, distributing it evenly across the bowl.
- Prepare the Vinaigrette: In a separate small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey (or maple syrup), grated fresh ginger, and minced garlic until the dressing is well blended. Add a splash of lime juice or sriracha if desired for an extra tangy or spicy kick.
- Toss Salad with Dressing: Pour the prepared sesame-ginger vinaigrette over the salad and gently toss everything together to coat the ingredients without bruising the vegetables.
- Add Toppings and Serve: Sprinkle the salad with optional toppings such as sesame seeds, sliced almonds, wonton strips, or cilantro for added texture and flavor. Serve immediately to enjoy the fresh crispness.
Notes
- You can cook your chicken breasts by grilling, baking, or pan-searing according to your preference before slicing.
- If edamame is not available, frozen shelled peas or green beans can be a good substitute.
- For a vegan version, omit the chicken and replace honey with maple syrup; use tofu or tempeh as protein options.
- The salad is best served fresh but can be stored in the fridge for up to one day; keep dressing separate until ready to serve to prevent sogginess.
- Adjust the amount of soy sauce in the vinaigrette for lower sodium if desired.
