Crunchy Asian Sesame Chicken Salad

This is the salad I make when I want something fresh and crunchy that still feels like a real meal. Crisp cabbage, tender chicken, and a sesame dressing that hits sweet, tangy, and nutty all at once.

It comes together in about 20 minutes and only gets better as the flavors mingle.

Prep: 20 min  |  Cook: 0 min  |  Total: 20 min  |  Serves: 4

Why You’ll Love This Recipe

• Loaded with crunch from cabbage, carrots, and toasted almonds.
• The sesame-ginger dressing is better than any bottled version.
• Great for meal prep and potlucks.

Crunchy Asian Sesame Chicken Salad

A crunchy Asian-inspired chicken salad with a sweet-savory sesame dressing. Fresh, colorful, and ready in 20 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Salad

Cuisine: Asian

Calories: 320

Ingredients Method

Ingredients

  

• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 cups cooked shredded chicken
• 1 cup shredded carrots
• 3 green onions, sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup chopped cilantro
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds

Method

 

1. In a small jar, shake together the rice vinegar, soy sauce, honey, sesame oil, olive oil, and ginger until smooth.
2. In a large bowl, combine both cabbages, chicken, carrots, green onions, and cilantro.
3. Pour the dressing over the salad and toss well to coat.
4. Top with toasted almonds and sesame seeds, and serve.

Tips for the Best Results

• Toast the almonds in a dry pan for 3-4 minutes for extra flavor.
• Let the salad sit 10 minutes before serving so the cabbage softens slightly.
• Rotisserie chicken makes this a 10-minute meal.

Variations

• Add edamame or mandarin oranges for extra color.
• Swap almonds for crunchy chow mein noodles.
• Use a bagged coleslaw mix to save time.

Storage

Store undressed salad and dressing separately in the fridge for up to 3 days. Toss just before serving to keep the crunch.