Crunchy Asian Sesame Chicken Salad

This Crunchy Asian Sesame Chicken Salad is one of my favorite go-to meals when I’m craving something fresh, flavorful, and satisfying. It’s a perfect mix of crisp vegetables, tender chicken, and a delicious sesame dressing that ties everything together beautifully. Every bite is full of crunch and savory goodness, making it ideal for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

I love this salad because it’s bursting with texture and flavor. The combination of cabbage, carrots, and crunchy noodles gives it that irresistible bite, while the sesame dressing adds a perfect balance of tangy, sweet, and nutty notes. It’s also a great way to use leftover chicken or rotisserie chicken. Plus, it’s quick to put together and can easily be customized depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast, shredded or sliced
• Green cabbage, thinly sliced
• Red cabbage, thinly sliced
• Shredded carrots
• Green onions, chopped
• Sliced almonds, toasted
• Crunchy ramen noodles (uncooked and broken into pieces)
• Fresh cilantro, chopped
• Sesame seeds, toasted

For the dressing:

• Soy sauce
• Rice vinegar
• Honey or sugar
• Sesame oil
• Olive oil
• Fresh garlic, minced
• Fresh ginger, grated

Directions

1. I start by preparing the dressing: in a small bowl, I whisk together soy sauce, rice vinegar, honey, sesame oil, olive oil, garlic, and ginger until it’s well combined.
2. In a large bowl, I combine the green and red cabbage, carrots, green onions, and cilantro.
3. I add the chicken to the bowl and pour the dressing over everything, tossing until the salad is evenly coated.
4. Just before serving, I mix in the toasted almonds, sesame seeds, and crunchy ramen noodles so they stay crisp.
5. I like to chill the salad for 10–15 minutes before serving—it helps the flavors come together beautifully.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare if the chicken is already cooked. If I need to cook the chicken first, it takes about 30 minutes total.

Variations

• I sometimes swap chicken for grilled shrimp or tofu for a lighter or vegetarian option.
• Adding mandarin orange segments or sliced mango gives a sweet and juicy twist.
• For extra crunch, I might toss in edamame or chopped bell peppers.
• If I’m watching sodium, I use low-sodium soy sauce and reduce the ramen noodles slightly.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. If I know I’ll be saving some, I keep the dressing and crunchy toppings separate so they don’t get soggy. This salad isn’t meant to be reheated—it’s best served cold or at room temperature.

FAQs

How can I make this salad ahead of time?
I prepare the veggies and dressing separately, then combine everything just before serving. This keeps the texture crisp and fresh.

Can I use store-bought dressing?
Yes, I can use a sesame or Asian-inspired dressing if I’m short on time, but I prefer the homemade version for better flavor control.

What kind of chicken works best?
I like using grilled or baked chicken breast, but rotisserie chicken is perfect for convenience.

Can I make it gluten-free?
Yes, I use gluten-free soy sauce (tamari) and skip the ramen noodles or replace them with crispy rice noodles.

How can I make the salad more filling?
I sometimes add cooked quinoa, rice noodles, or avocado slices to make it more substantial.

Conclusion

This Crunchy Asian Sesame Chicken Salad is one of those dishes I keep coming back to. It’s fresh, flavorful, and endlessly adaptable, making it perfect for any time of year. I love that it’s easy to make, full of color, and packed with healthy ingredients that never fail to satisfy. It’s the kind of salad that proves healthy food can be absolutely delicious.

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