Why You’ll Love This Asian Sesame Chicken Salad
- It’s a total texture party. Every single forkful is a delightful mix of crisp cabbage, juicy chicken, crunchy almonds, and chewy noodles. It’s anything but boring.
- The dressing is a game-changer. With its perfect blend of savory, sweet, and tangy notes from soy sauce, sesame oil, and a hint of ginger, it coats every ingredient beautifully without being heavy.
- It’s incredibly versatile. Have some leftover veggies? Toss them in. Want to make it vegetarian? Swap the chicken for crispy tofu. This recipe is a fantastic template for using what you have.
- It’s a meal prep superstar. You can prepare all the components ahead of time and assemble them in minutes throughout the week. The sturdy veggies hold up remarkably well, making your future self very, very happy.
Ingredients & Tools
- For the Salad:
- 2 cups cooked and shredded chicken breast (a rotisserie chicken works wonderfully here)
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped cilantro
- 1 (11 oz) can mandarin oranges, drained
- 1/2 cup sliced or slivered almonds, toasted
- 1 (3 oz) package ramen noodles (discard the seasoning packet), lightly crushed
- For the Sesame Dressing:
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, minced
- 1 tablespoon sesame seeds
Tools: A large mixing bowl, a small bowl or jar for the dressing, a whisk, and a sharp knife for prepping the veggies.
The real star here, honestly, is the toasted sesame oil—it provides that unmistakable, nutty aroma. And don’t skip toasting the almonds; that extra five minutes of effort brings out a deep, rich flavor that makes all the difference.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 0 minutes (if using pre-cooked chicken) | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pre-cooked chicken is your best friend. This is the perfect recipe to use up leftover grilled or roasted chicken, or to take a shortcut with a store-bought rotisserie chicken. It saves so much time and adds great flavor.
- Toast those nuts! I know I already mentioned it, but it’s that important. Toasting the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant transforms them from bland to brilliantly nutty. Just keep a close eye on them—they burn fast.
- How to shred cabbage easily. If you’re not using a bag of pre-shredded coleslaw mix, quarter a head of cabbage, remove the core, and then use a sharp knife to slice it thinly. A mandoline makes this even quicker, but watch your fingers!
- Adjust the sweetness to your taste. The dressing has a lovely balance, but if you prefer things less sweet, start with half the honey and add more after tasting. The mandarin oranges also add a natural sweetness to the salad itself.
How to Make Asian Sesame Chicken Salad
Step 1: Make the Sesame Dressing. This is where the magic begins. In your small bowl or jar, combine the rice vinegar, soy sauce, toasted sesame oil, honey, lime juice, grated ginger, and minced garlic. Whisk it vigorously until the honey is fully dissolved and the mixture looks smooth and emulsified. You’ll notice the incredible aroma right away—that’s the sign of a great dressing. Stir in the sesame seeds. Give it a quick taste and adjust if needed—maybe a pinch more lime juice for tang or another drizzle of honey.
Step 2: Prep and Combine the Salad Base. In your large mixing bowl, add the shredded green and red cabbage, shredded carrots, sliced green onions, and chopped cilantro. The trick here is to get everything evenly distributed. Using clean hands or a pair of tongs, toss the vegetables together. This isn’t just about mixing; it’s about starting to break down the cabbage just a little so it’s ready to soak up the dressing.
Step 3: Add the Chicken and Initial Dressing. Now, add your shredded chicken to the bowl. Pour about two-thirds of the dressing over the cabbage and chicken mixture. Toss everything really well, making sure the dressing coats every nook and cranny. You want the vibrant colors of the cabbage to glisten a bit. This initial toss allows the sturdy veggies to soften slightly and absorb the flavors.
Step 4: The Grand Finale Add-Ins. Here’s the key to keeping things crunchy. Just before serving, gently fold in the drained mandarin oranges, the toasted almonds, and the crushed dry ramen noodles. The reason we add these last is to preserve their distinct textures—you don’t want soggy noodles or soft almonds. They should provide a contrasting crunch in every bite.
Step 5: Final Seasoning and Serve. Give the salad one last gentle toss to incorporate the final ingredients. Drizzle the remaining dressing over the top for an extra burst of flavor. Taste a bite and see if it needs anything—sometimes a little extra sprinkle of sesame seeds or a pinch of salt does the trick. And that’s it! Your incredibly flavorful, texturally exciting salad is ready to enjoy.
Serving Suggestions
Complementary Dishes
- Hot and Sour Soup — A small bowl of this classic soup served before the salad creates a wonderful contrast in temperatures and complements the Asian flavors beautifully.
- Steamed Edamame with Sea Salt — An effortless starter that’s fun to eat and adds a pop of green and a boost of plant-based protein to the meal.
- Vegetable Spring Rolls — Whether baked or air-fried, these crispy rolls add another layer of texture and make the meal feel extra special and complete.
Drinks
- Iced Green Tea with Mint — The clean, slightly bitter notes of green tea are incredibly refreshing and help cleanse the palate between bites of the rich salad.
- A Crisp Pinot Grigio or Sauvignon Blanc — A dry white wine with high acidity cuts through the sesame oil and complements the salad’s tangy dressing perfectly.
- Ginger Beer — For a non-alcoholic option, the spicy-sweet kick of ginger beer mirrors the ginger in the dressing and feels like a real treat.
Something Sweet
- Mango Sticky Rice — This classic dessert continues the tropical theme from the mandarin oranges and feels like a truly authentic and satisfying end to the meal.
- Fortune Cookies — A fun, light, and thematic way to finish the meal. It’s all about the experience, and who doesn’t love reading their fortune?
- Lychee Sorbet — Incredibly light and floral, a small scoop of lychee sorbet is a palate-cleansing dream that won’t leave you feeling overly full.
Top Mistakes to Avoid
- Mistake: Drowning the salad in dressing all at once. Adding the crunchy elements too early or using all the dressing initially can lead to a soggy, sad salad. The two-step dressing process is crucial for texture.
- Mistake: Using raw, un-toasted almonds. I’ve messed this up before too, thinking it wouldn’t matter. It does. Toasted nuts have a deeper, richer flavor that is essential for balancing the other ingredients.
- Mistake: Skipping the fresh ginger or garlic. The powdered versions just don’t provide the same bright, pungent kick. Fresh is best here for that authentic, zesty flavor in the dressing.
- Mistake: Over-mixing after adding the crunchy toppings. Once you add the noodles, almonds, and oranges, fold gently. You want to distribute them without breaking everything down into a mush.
Expert Tips
- Tip: Massage your cabbage. Sounds weird, I know. But if you have a few extra minutes, sprinkle the shredded cabbage with a pinch of salt and gently massage it with your hands for a minute. This breaks down the fibers slightly, making it more tender and easier to digest.
- Tip: Make a double batch of the dressing. It keeps beautifully in a jar in the fridge for up to a week. You’ll thank yourself when you can whip up another salad or use it as a marinade for fish or tofu.
- Tip: Get creative with your crunch. Don’t have ramen? Use chow mein noodles or even wonton strips. Not an almond fan? Toasted peanuts or cashews would be fantastic substitutes.
- Tip: For meal prep, keep components separate. Store the dressed cabbage/chicken base in one container, and the crunchy toppings (noodles, nuts, oranges) in another. Combine just before eating to guarantee maximum crunch.
FAQs
Can I make this salad ahead of time?
Absolutely, and it’s a great idea for meal prep! The key is to store the components separately. Combine the cabbage, chicken, and about half the dressing in an airtight container—the acid in the dressing will actually help the cabbage soften nicely. Keep the toasted almonds, crushed ramen, and mandarin oranges in a separate bag or container. Combine everything and add the remaining dressing right before you’re ready to eat. This way, you get the best of both worlds: marinated flavor and perfect crunch.
What’s the best way to cook the chicken for this salad?
For the most flavor, I love using grilled or pan-seared chicken breast seasoned simply with salt and pepper. But the easiest method is poaching: place chicken breasts in a pot, cover with water or broth, bring to a simmer, then turn off the heat, cover, and let sit for 15-20 minutes until cooked through. This keeps it incredibly moist and tender, perfect for shredding. And again, a rotisserie chicken is a flawless, time-saving shortcut.
Is there a substitute for the ramen noodles?
Of course! The ramen is just for that delightful crispy crunch. You can easily swap it for crispy chow mein noodles, which you can find in the international aisle. For a gluten-free option, try crispy rice noodles or even just extra toasted almonds and sesame seeds for texture. It’s very adaptable.
How long will the leftovers keep?
Once fully assembled, the salad is best eaten within a few hours. The noodles and almonds will start to lose their crunch as they sit in the dressing. If you do have leftovers, they’ll still be tasty for a day stored in the fridge, but expect a softer texture. This is why the component-style meal prep is the champion strategy.
Can I make this vegetarian or vegan?
Easily! For a vegetarian version, simply omit the chicken or replace it with cubed, pan-fried extra-firm tofu or tempeh. To make it vegan, ensure your ramen noodles are egg-free (many are), use maple syrup instead of honey in the dressing, and double-check that your sugar is vegan if concerned. The base of the salad is naturally plant-based and so flavorful.
Asian Sesame Chicken Salad
My Asian Sesame Chicken Salad is a flavor explosion! Crunchy cabbage, tender chicken & a tangy sesame dressing make this easy meal prep salad a total game-changer.
Ingredients
Ingredients
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2 cups cooked and shredded chicken breast (a rotisserie chicken works wonderfully here)
-
4 cups shredded green cabbage
-
2 cups shredded red cabbage
-
1 cup shredded carrots
-
1/2 cup thinly sliced green onions
-
1/2 cup chopped cilantro
-
1 can mandarin oranges (11 oz, drained)
-
1/2 cup sliced or slivered almonds (toasted)
-
1 package ramen noodles (3 oz, discard the seasoning packet, lightly crushed)
-
1/4 cup rice vinegar
-
3 tablespoons soy sauce (or tamari for gluten-free)
-
2 tablespoons toasted sesame oil
-
1 tablespoon honey or maple syrup
-
1 tablespoon fresh lime juice
-
1 teaspoon freshly grated ginger
-
1 small garlic clove (minced)
-
1 tablespoon sesame seeds
Instructions
-
Make the Sesame Dressing. This is where the magic begins. In your small bowl or jar, combine the rice vinegar, soy sauce, toasted sesame oil, honey, lime juice, grated ginger, and minced garlic. Whisk it vigorously until the honey is fully dissolved and the mixture looks smooth and emulsified. You'll notice the incredible aroma right away—that's the sign of a great dressing. Stir in the sesame seeds. Give it a quick taste and adjust if needed—maybe a pinch more lime juice for tang or another drizzle of honey.01
-
Prep and Combine the Salad Base. In your large mixing bowl, add the shredded green and red cabbage, shredded carrots, sliced green onions, and chopped cilantro. The trick here is to get everything evenly distributed. Using clean hands or a pair of tongs, toss the vegetables together. This isn't just about mixing; it's about starting to break down the cabbage just a little so it's ready to soak up the dressing.02
-
Add the Chicken and Initial Dressing. Now, add your shredded chicken to the bowl. Pour about two-thirds of the dressing over the cabbage and chicken mixture. Toss everything really well, making sure the dressing coats every nook and cranny. You want the vibrant colors of the cabbage to glisten a bit. This initial toss allows the sturdy veggies to soften slightly and absorb the flavors.03
-
The Grand Finale Add-Ins. Here's the key to keeping things crunchy. Just before serving, gently fold in the drained mandarin oranges, the toasted almonds, and the crushed dry ramen noodles. The reason we add these last is to preserve their distinct textures—you don't want soggy noodles or soft almonds. They should provide a contrasting crunch in every bite.04
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Final Seasoning and Serve. Give the salad one last gentle toss to incorporate the final ingredients. Drizzle the remaining dressing over the top for an extra burst of flavor. Taste a bite and see if it needs anything—sometimes a little extra sprinkle of sesame seeds or a pinch of salt does the trick. And that's it! Your incredibly flavorful, texturally exciting salad is ready to enjoy.05
