Crunchy Asian Sesame Chicken Salad

Name: Crunchy Asian Sesame Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 4 cups mixed salad greens (romaine, cabbage, and spinach); 1 cup shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 3 green onions, sliced; 1/4 cup toasted sliced almonds or chopped peanuts; 1/4 cup crispy wonton strips; 2 tablespoons toasted sesame seeds; 1/4 cup rice vinegar; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon honey or maple syrup; 1 tablespoon toasted sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes (optional)

Isabella

📖Life, Love, and Gastronomy 📖

Jump to Recipe

Crunchy Asian Sesame Chicken Salad a refreshing and vibrant salad featuring tender chicken, crisp veggies, and a zesty sesame dressing, this Chicken Salad is my go-to when I want something light yet satisfying. The combination of crispy wonton strips, toasted sesame seeds, and a bold dressing makes each bite a delicious adventure. Whether it’s for a quick lunch or a casual dinner, this salad always hits the spot.

Why You’ll Love This Recipe

I love how this salad delivers bold flavors and satisfying textures in every forkful. The toasted sesame dressing adds just the right amount of tang and warmth, while the fresh veggies keep things bright and crisp. It’s a perfect mix of protein, greens, and crunch that leaves me feeling nourished without being weighed down. Plus, it comes together in just 15 minutes—ideal for busy days or when I don’t feel like cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or chopped

1 cup shredded red cabbage

4 cups mixed salad greens (romaine, cabbage, and spinach)

1 cup shredded carrots

1 red bell pepper, thinly sliced

3 green onions, sliced

1/4 cup toasted sliced almonds or chopped peanuts

1/4 cup crispy wonton strips

2 tablespoons toasted sesame seeds

For the dressing:

1/4 cup rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon toasted sesame oil

2 tablespoons soy sauce (or tamari for gluten-free)

1 teaspoon grated fresh ginger

1 clove garlic, minced

1/4 teaspoon red pepper flakes (optional)

Directions

In a large salad bowl, I mix the salad greens, shredded red cabbage, shredded carrots, sliced red bell pepper, and green onions.

I add the cooked chicken on top of the salad mix.

In a small bowl, I whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, garlic, and red pepper flakes until smooth.

I pour the dressing over the salad and toss gently to coat everything evenly.

Just before serving, I sprinkle the toasted almonds (or peanuts), crispy wonton strips, and toasted sesame seeds over the top.

I serve it immediately to enjoy all the freshness and crunch.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Calories: Approximately 320 kcal per serving

Variations

When I want to mix things up, I try using grilled shrimp or tofu instead of chicken for a pescatarian or vegetarian twist. Sometimes, I toss in mandarin orange segments or edamame for added sweetness or protein. Swapping out the dressing with a spicy peanut version also gives it a whole new flavor profile.

Storage/Reheating

This salad is best enjoyed fresh, but if I have leftovers, I store them (undressed) in an airtight container in the fridge for up to 2 days. I keep the dressing and crunchy toppings separate to preserve texture. When I’m ready to eat, I toss everything together for a quick meal. I don’t recommend freezing this salad due to the fresh veggies and dressing.

Related Recipes:

Toasted Coconut Bundt Cake

FAQs

How can I make this salad vegetarian?

I simply replace the chicken with tofu, tempeh, or even chickpeas. The flavor-packed dressing makes it satisfying either way.

Can I make the dressing in advance?

Yes, I often make the dressing ahead of time and store it in the fridge for up to 5 days. I shake it well before using.

Is this salad gluten-free?

To make it gluten-free, I use tamari instead of soy sauce and ensure the wonton strips are gluten-free or omit them entirely.

Can I meal prep this salad?

Absolutely. I prep the veggies and chicken in advance and store them separately. I add the dressing and toppings just before eating to keep everything crisp.

What can I use instead of wonton strips?

If I don’t have wonton strips, I sometimes use crunchy ramen noodles, croutons, or just skip them—there’s still plenty of texture from the veggies and nuts.

Conclusion

This Crunchy Asian Sesame Chicken Salad is one of those recipes I return to again and again. It’s fast, flavorful, and flexible enough to match whatever I have in the fridge. Whether I’m prepping lunch for the week or pulling together a no-fuss dinner, this salad never disappoints.

📖 Recipe: