Crunchy Asian Sesame Chicken Salad Recipe
If you’re searching for a salad that’s packed with flavor, texture, and color, look no further than this Crunchy Asian Sesame Chicken Salad. Imagine juicy chicken, crisp veggies, savory nuts, and a zippy sesame dressing all coming together in every bite. Whether you need a quick weeknight dinner, a vibrant lunch, or a dish to impress at potlucks, this salad delivers big on taste and satisfaction—without any fuss. It’s a personal favorite that never fails to brighten up my table, and I know it’ll become a staple in your kitchen too!
Ingredients You’ll Need
There’s nothing complicated here—just a handful of fresh, bold ingredients that each bring something special to the table. Every component adds its own unique crunch, flavor, or pop of color, making this Crunchy Asian Sesame Chicken Salad as beautiful as it is delicious.
- Cooked Chicken Breast: Tender, protein-rich chicken forms the hearty base of this salad, and using rotisserie or leftover grilled chicken is a fantastic time-saver.
- Shredded Napa Cabbage or Coleslaw Mix: These greens deliver that irresistible crunch and soak up all the flavors of the dressing beautifully.
- Shredded Carrots: Sweet, earthy, and colorful, carrots add a lovely brightness and crunch.
- Red Bell Pepper: Thinly sliced for a juicy, crisp texture and a gorgeous burst of red.
- Green Onions: Chopped green onions give a gentle bite and fresh aroma that lifts every forkful.
- Cilantro: This herb brings a fresh, citrusy pop—skip it if you’re not a fan, but it’s highly recommended!
- Sliced Almonds or Chopped Cashews: Toasted nuts add buttery richness and another layer of crunch.
- Crispy Wonton Strips or Crushed Ramen Noodles: For an extra crunch factor and fun texture, these are a must right before serving.
- Toasted Sesame Seeds: Tiny but mighty, sesame seeds bring a nutty depth and classic Asian flair.
- Rice Vinegar: A tangy, slightly sweet base for the dressing that keeps things light and fresh.
- Soy Sauce: Adds a savory, umami punch—use tamari for a gluten-free option!
- Honey or Maple Syrup: Just a touch of natural sweetness to balance the acidity and saltiness.
- Sesame Oil: Nutty and aromatic, a little goes a long way in the dressing.
- Olive Oil: Smooths out the dressing and helps everything meld together.
- Fresh Ginger: Grated ginger brings a gentle heat and zing that wakes up the whole salad.
- Garlic: One clove, minced, for an extra layer of savory goodness.
- Salt and Pepper: Season to taste, letting all the vibrant flavors shine through.
How to Make Crunchy Asian Sesame Chicken Salad
Step 1: Whisk the Dressing
Start by combining all the dressing ingredients—rice vinegar, soy sauce, honey or maple syrup, sesame oil, olive oil, fresh ginger, garlic, and a pinch of salt and pepper—in a small bowl or jar. Whisk or shake until everything is well blended and smooth. Give it a taste and adjust the seasoning if needed; you want a balance of tangy, sweet, and savory.
Step 2: Prep the Veggies and Chicken
In a large salad bowl, toss together the shredded Napa cabbage or coleslaw mix, shredded carrots, thinly sliced red bell pepper, chopped green onions, and fresh cilantro. Add the cooked chicken breast (shredded or chopped) right in—this is where the protein meets all that crunchy goodness!
Step 3: Add the Crunchy Elements
Sprinkle in the sliced almonds or chopped cashews and the toasted sesame seeds. These not only add flavor but make each bite of your Crunchy Asian Sesame Chicken Salad extra satisfying. Set aside the crispy wonton strips or crushed ramen noodles for the very end to keep them ultra crunchy.
Step 4: Dress and Toss
Pour the sesame dressing over the salad and toss everything together until the veggies and chicken are evenly coated. The dressing will infuse the salad with so much flavor, and you’ll see the colors come alive as everything gets mixed.
Step 5: Finish with the Ultimate Crunch
Right before serving, top your Crunchy Asian Sesame Chicken Salad with the crispy wonton strips or ramen noodles. This way, they stay perfectly crisp and give that signature crunch factor that makes this salad so irresistible. Serve chilled or at room temperature and enjoy!
How to Serve Crunchy Asian Sesame Chicken Salad
Garnishes
A sprinkle of extra toasted sesame seeds and a handful of chopped cilantro make beautiful, aromatic garnishes for your Crunchy Asian Sesame Chicken Salad. For even more color, add a few thin slices of red chili or a wedge of lime on the side. These finishing touches are not just for looks—they add a final layer of flavor and freshness.
Side Dishes
This salad is a star on its own, but it also pairs wonderfully with simple sides like steamed jasmine rice, miso soup, or edamame. For a heartier meal, serve it alongside spring rolls or a bowl of clear Asian-style broth. The lightness and crunch of the salad balance out richer or warmer sides beautifully.
Creative Ways to Present
Serve Crunchy Asian Sesame Chicken Salad as a main dish piled high in a large salad bowl, or get playful and portion it into individual lettuce cups for a fun appetizer. You can also wrap it up in rice paper rolls or stuff it into pita pockets for on-the-go lunches. The possibilities for presentation are endless, and they make this dish even more inviting!
Make Ahead and Storage
Storing Leftovers
If you have leftover Crunchy Asian Sesame Chicken Salad, transfer it to an airtight container and refrigerate for up to three days. For the best texture, store the crispy wonton strips or ramen noodles separately and add them just before eating, so they retain their crunch.
Freezing
While most salads aren’t freezer-friendly, the components of this one can be prepped ahead. You can freeze shredded cooked chicken, but keep the veggies and dressing fresh for the best taste and crunch. Combine everything just before serving for the perfect result.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you’re using refrigerated leftovers, let the salad sit out for 10-15 minutes to take the chill off before digging in. The flavors will be more vibrant at a slightly warmer temperature.
FAQs
Can I use a different type Salad
Absolutely! Try cooked shrimp, tofu, or even seared steak for a delicious twist. The beauty of Crunchy Asian Sesame Chicken Salad is its flexibility—just swap in your favorite protein and adjust the seasonings as needed.
How can I make this salad gluten-free?
It’s easy to keep this dish gluten-free by using tamari instead of regular soy sauce and choosing gluten-free wonton strips or crushed gluten-free ramen noodles. Double-check your ingredients and you’re all set for a gluten-free Crunchy Asian Sesame Chicken Salad.
What vegetables can I substitute or add?
Feel free to get creative! Swap in shredded purple cabbage, snap peas, or cucumber for variety. Mandarin oranges, edamame, or avocado also make fantastic additions for extra flavor and color.
Can I prepare the salad in advance?
Yes! You can prep all the veggies, chicken, and dressing up to a day in advance. Store them separately and toss everything together with the dressing and crunchy toppings right before serving to maintain the best texture.
Is this salad meal-prep friendly?
Definitely. Pack the salad and dressing separately, and keep the crunchy toppings in a small container. When you’re ready to eat, assemble and toss for a fresh, crisp lunch or dinner anytime.
Final Thoughts
I hope you’re as excited to dig into this Crunchy Asian Sesame Chicken Salad as I am every single time I make it. The combination of flavors and textures is truly unbeatable, and it’s so simple to whip up. Give it a try for your next meal or gathering—you might just find yourself making it on repeat!
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Crunchy Asian Sesame Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and crunchy Asian Sesame Chicken Salad featuring tender shredded chicken, fresh vegetables, toasted almonds, and a flavorful sesame dressing. This no-cook salad is perfect for a quick, healthy meal with a satisfying blend of textures and flavors.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups shredded Napa cabbage or coleslaw mix
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/2 cup sliced almonds or chopped cashews
- 1/2 cup crispy wonton strips or crushed ramen noodles
- 2 tablespoons toasted sesame seeds
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, olive oil, grated ginger, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning according to your preference.
- Combine the Salad Ingredients: In a large salad bowl, add shredded Napa cabbage or coleslaw mix, shredded carrots, sliced red bell pepper, chopped green onions, chopped cilantro, cooked chicken, sliced almonds, and toasted sesame seeds. Toss gently to mix.
- Add the Dressing: Pour the prepared dressing evenly over the salad mixture. Toss everything well to ensure the salad is evenly coated with the dressing.
- Add the Crunch: Just before serving, sprinkle crispy wonton strips or crushed ramen noodles on top to add a satisfying crunch.
- Serve: Serve the salad chilled or at room temperature for the best flavor and texture.
Notes
- Use rotisserie chicken or leftover grilled chicken to save time.
- Add mandarin oranges or edamame for extra flavor and vibrant color.
- To make gluten-free, use tamari instead of soy sauce and gluten-free crunchy toppings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
