Tired of bland, uninspiring salads that leave you hungry an hour later? I was too, until this Asian Sesame Chicken Salad entered my life and completely transformed my summer meal routine. This vibrant bowl of crisp vegetables, tender chicken, and that irresistible sesame dressing delivers the perfect balance of protein, crunch, and umami flavor in every bite.
In this article, I’ll share why this salad became my go-to summer meal, how to choose the freshest ingredients, and tips for meal prepping components ahead of time. You’ll also find serving suggestions, flavor variations, and answers to common questions about this refreshing dish.
Why This Asian Sesame Chicken Salad Works
- Uses budget-friendly chicken breast that transforms into something extraordinary
- Requires minimal cooking time—perfect for hot summer days
- Combines make-ahead components for quick assembly
- Delivers protein, fiber, and nutrients in one satisfying meal
- Features a versatile dressing that works on practically everything
There’s something magical about the combination of nutty sesame, savory soy, and bright rice vinegar that makes this Asian Sesame Chicken Salad completely addictive. The dressing alone has become a staple in my refrigerator!
Choosing the Right Chicken for Asian Sesame Salad
Best Cuts for This Recipe
Boneless, skinless chicken breast works beautifully in this Asian sesame chicken salad, providing lean protein that soaks up the marinade wonderfully. If you prefer more flavor and moisture, boneless chicken thighs are an excellent alternative—they’re more forgiving if slightly overcooked and offer richer taste.
Buying Tips
Look for chicken that appears plump with a pinkish color (avoid any with gray tones). For the most sustainable and humane option, choose free-range or organic chicken when your budget allows. Pre-sliced chicken breast strips can save time, but they typically cost more per pound than whole breasts.
Substitutions
Not a chicken fan? This Asian sesame salad works beautifully with:
- Grilled firm tofu (press well to remove excess moisture)
- Seared salmon or tuna
- Thinly sliced flank steak
- Shrimp (cook just until pink—about 2 minutes per side)
Asian Sesame Chicken Salad Ingredients & Prep
Chicken Prep Essentials
For the most tender chicken in your Asian sesame salad, slice chicken breasts against the grain into even strips. If your chicken breasts are thick, butterfly them first or gently pound to an even thickness. This ensures quick, even cooking and maximum flavor absorption.
Marinade Ingredients
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Allow chicken to marinate for at least 30 minutes, though overnight in the refrigerator yields the most flavorful results.
Salad Base Components
- Napa cabbage (for delicate crunch)
- Red cabbage (for color and heartier texture)
- Carrots, julienned or shredded
- Red bell pepper, thinly sliced
- Green onions, chopped
- Fresh cilantro leaves
- Mandarin orange segments (optional)
- Slivered almonds or chopped cashews
- Sesame seeds (both black and white for visual appeal)
Pro tip: For the crispest texture in your Asian sesame chicken salad, prepare the vegetables in advance and store them in the refrigerator in a container lined with paper towels to absorb excess moisture.
Step-by-Step Asian Sesame Chicken Salad Instructions
Pre-Cooking Chicken Prep
- Remove chicken from marinade and pat dry with paper towels
- Allow chicken to come to room temperature for 10-15 minutes
- Season with a pinch of salt and black pepper
Cooking Method for Asian Sesame Chicken
- Heat a non-stick skillet over medium-high heat with 1 tablespoon neutral oil
- Add chicken pieces in a single layer (work in batches to avoid overcrowding)
- Cook for 3-4 minutes on the first side without disturbing
- Flip and cook an additional 2-3 minutes until golden and cooked through
- Transfer to a cutting board and let rest
Doneness Check for Chicken
The chicken for your Asian sesame salad should reach an internal temperature of 165°F. When sliced, the meat should be completely opaque with no pink areas.
Resting and Slicing the Chicken
Allow the cooked chicken to rest for 5 minutes before slicing. This helps retain juices and ensures perfectly moist meat in your Asian sesame chicken salad. Slice against the grain into bite-sized pieces for the best texture.
Pro Tips for Perfect Asian Sesame Chicken Salad
Avoiding Dry Chicken
- Marinate the chicken for at least 30 minutes (overnight is even better)
- Cook chicken quickly over medium-high heat
- Use a timer to avoid overcooking
- Remove chicken from heat when it registers 160°F, as it will continue cooking to 165°F while resting
Looking for more delicious chicken recipes? Check out these Best Chicken Caesar Salad Recipes for more inspiration!
Tool Recommendations
- Sharp chef’s knife for clean vegetable slices
- Mandoline slicer for ultra-thin cabbage and vegetables
- Mason jar for mixing and storing dressing
- Large mixing bowl for tossing ingredients
Storage & Meal Prep
- Store dressing separately for up to 1 week
- Pre-chop vegetables and store in airtight containers with paper towels
- Cook chicken up to 3 days ahead and reheat gently or serve cold
- Assemble individual portions in meal prep containers with dressing on the side
Asian Sesame Chicken Salad Flavor Variations
Spicy Twist
Add sliced jalapeños, a teaspoon of chili garlic sauce, or sriracha to the dressing for heat. For a Korean-inspired variation, mix in 1 tablespoon of gochujang (Korean chili paste) to the marinade.
Keto/Paleo Version
- Substitute honey with a keto-friendly sweetener like monk fruit
- Increase healthy fats with extra avocado and nuts
- Use coconut aminos instead of soy sauce for paleo compliance
- Add extra sesame oil for richness and flavor
Global Flavors
| Variation | Key Ingredients | Dressing Modification |
|---|---|---|
| Thai-Inspired | Thai basil, mint, lime | Add fish sauce and lime juice |
| Japanese | Shredded daikon, seaweed | Use ponzu instead of soy sauce |
| Vietnamese | Bean sprouts, mint, lime | Add fish sauce and rice paper wraps |
| Chinese | Water chestnuts, snow peas | Add hoisin sauce to dressing |
For an indulgent restaurant-style option, try this Longhorn Steakhouse Parmesan Chicken recipe when you’re craving something hearty!
Serving Suggestions for Asian Sesame Chicken Salad
This vibrant salad is satisfying on its own, but pairs beautifully with:
- Steamed jasmine rice or brown rice
- Sesame rice crackers or wonton strips
- Miso soup for a complete meal
- Cold soba noodles tossed in extra dressing
For beverages, try unsweetened iced green tea, a crisp Sauvignon Blanc, or a light Asian lager like Sapporo or Tsingtao.
Want more inspiration for your next meal? Browse our collection of fresh, flavorful recipes on Pinterest where we share our favorite seasonal dishes!
Asian Sesame Chicken Salad FAQs
Can I make this salad ahead of time?
Yes! Prepare all components separately and store them in the refrigerator. Keep the dressing separate and toss everything together just before serving to maintain the perfect texture.
How long does the sesame dressing last?
The dressing will keep for up to one week in an airtight container in the refrigerator. Shake well before using.
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken makes a fantastic time-saving option. Simply shred or dice the meat and toss with a tablespoon of the dressing before adding to your salad.
Is this Asian sesame chicken salad suitable for meal prep?
Yes, it’s perfect for meal prep. Store the components separately and assemble just before eating, or layer in mason jars with dressing at the bottom, chicken in the middle, and greens on top.
Conclusion
This Asian Sesame Chicken Salad has rightfully earned its place as my summer obsession. It strikes the perfect balance between nourishing and crave-worthy, making healthy eating something to look forward to rather than endure.
The combination of crisp vegetables, protein-rich chicken, and that irresistible nutty dressing creates a meal that’s greater than the sum of its parts. Plus, the versatility means you can adapt it to whatever you have on hand or whatever your dietary preferences might be.
I’d love to hear how you made this recipe your own! Try it this week and discover why this Asian Sesame Chicken Salad might just become your new summer obsession too.
Print
How Asian Sesame Chicken Salad Became My Summer Obsession
- Total Time: 15 mins
- Yield: 4 servings 1x
Description
A crisp, refreshing, and flavor-packed Asian Sesame Chicken Salad that’s become my ultimate summer obsession. It’s loaded with crunchy vegetables, tender chicken, and a zesty sesame-ginger dressing that makes every bite irresistible.
Ingredients
2 cups cooked chicken breast, shredded or sliced
3 cups chopped romaine or mixed greens
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
2 green onions, sliced
1/4 cup sliced almonds, toasted
1 tbsp sesame seeds
1/4 cup crispy chow mein noodles (optional)
**Sesame Dressing:**
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp honey
1 tsp grated fresh ginger
1 clove garlic, minced
1 tsp lime juice
Instructions
1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and lime juice to make the dressing.
2. In a large mixing bowl, combine lettuce, cabbage, carrots, and bell pepper.
3. Add the cooked chicken and drizzle half the dressing over the salad.
4. Toss gently to coat all ingredients evenly.
5. Top with green onions, toasted almonds, sesame seeds, and chow mein noodles.
6. Drizzle with remaining dressing just before serving.
7. Serve immediately for the best crunch and flavor.
Notes
Grill or rotisserie chicken works perfectly for this recipe.
Add mandarin oranges or edamame for extra freshness.
For a spicy kick, mix in a little sriracha or chili flakes into the dressing.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 420
- Sugar: 10g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg