This Easy Sesame Chicken Salad is fresh and tasty! It combines juicy chicken, crunchy veggies, and a dreamy sesame dressing. Perfect for lunch or a light dinner!
Whenever I make this salad, I can’t resist adding extra sesame seeds on top. They just make everything better, right? 😉 I love how quick it is to whip up—just mix and enjoy!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are best for a quick cook. If you want a shortcut, grab a rotisserie chicken and use that instead—saves time and still tastes great!
Cabbage Mix: The combo of green and purple cabbage gives color and crunch. If cabbage isn’t your thing, you can use kale or a pre-packed salad mix instead. It will still be delicious!
Nuts: Almonds and cashews add a nice crunch. If you have nut allergies, sunflower seeds or pumpkin seeds work well for a crunchy texture without nuts.
Soy Sauce: For a gluten-free option, replace regular soy sauce with tamari or coconut aminos. The flavor will remain tasty!
What’s the Best Way to Cook Chicken for This Salad?
Cooking the chicken just right is key for this salad. Season your chicken breasts well with salt and pepper. Here’s how you can ensure they turn out perfect:
- Heat a skillet on medium-high and add your choice of oil.
- Cook the chicken for 6-7 minutes on each side, until golden brown and fully cooked. You want that nice sear for flavor!
- Let it rest for 5 minutes before slicing. This keeps it juicy.
Cuts should be thin for easy eating and to blend nicely with the salad.
Easy Sesame Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or olive oil (for cooking chicken)
- 4 cups shredded cabbage mix (green and purple cabbage)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1 fresh jalapeño, thinly sliced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds
- 1/4 cup cashews, roughly chopped
- 2 tablespoons sesame seeds (toasted if possible)
For the Sesame Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil or olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili garlic sauce (optional for heat)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You can quickly cook the chicken, whip up the dressing, and mix everything together for a delicious meal in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until it’s fully cooked and nicely browned. Once done, take it off the heat and let it rest for about 5 minutes.
2. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, and vegetable oil. Add in the grated ginger, minced garlic, and sriracha if you want a spicy kick. Mix well and set this aside.
3. Prepare the Salad Base:
In a large mixing bowl, toss together the shredded cabbage, shredded carrots, sliced red bell pepper, green onions, jalapeño slices (if using), and chopped cilantro. This colorful mixture will be the base of your salad!
4. Slice the Chicken:
After resting, slice the chicken breasts into thin strips. This makes it easier to mix and enjoy in the salad!
5. Assemble the Salad:
Pour the sesame dressing over the cabbage and vegetable mixture. Toss everything well to coat the veggies evenly with the dressing.
6. Serve:
Transfer the dressed salad to a large platter or individual plates. Artfully arrange the sliced chicken over the top of your salad.
7. Garnish:
Top your salad with slices of almonds, chopped cashews, and toasted sesame seeds for extra crunch and flavor.
8. Optional:
If you love fresh herbs, feel free to add extra cilantro or jalapeño slices for even more flavor and flair!
Enjoy this vibrant and crunchy sesame chicken salad immediately. It’s perfect for a quick, healthy meal that’s bursting with flavor!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or roasted chicken works perfectly. Just shred or slice the chicken and add it to your salad. It’s a great way to save time and reduce food waste!
How Long Does This Salad Last in the Fridge?
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to serve for the best texture!
Can I Make This Salad Vegetarian?
Yes! Simply omit the chicken and add other protein sources like chickpeas or tofu. You could also add edamame for a nice crunch and additional protein. The salad will still be flavorful and filling!
What Kind of Cabbage Can I Use?
You can use any type of cabbage you like! While green and purple cabbage are recommended for color and texture, napa or savoy cabbage can also work great. Feel free to mix or match based on your preference!
