Crunchy Asian Sesame Chicken Salad – Bold Flavor in Every Bite

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Crunchy Asian Sesame Chicken Salad is more than a meal—it’s a story I’ve carried with me since wandering into a tiny Asian-fusion café in Seattle. Nestled between a flower stall and a bookshop, that little spot served a salad so bold, I stopped mid-bite. Juicy grilled chicken, nutty sesame dressing, crisp cabbage, and a hint of jalapeño heat—unforgettable.

I scribbled flavor notes on a napkin and spent weeks recreating it. Now, it’s my go-to for potlucks, summer dinners, even bridal showers. Each time, it impresses.

What makes it special? The chicken—marinated in soy, garlic, sesame oil, and ginger—is the star. But the real soul lies in the veggie mix: green and red cabbage, sweet carrots, bell pepper, cilantro, and jalapeño. Crunchy, colorful, and so fresh.

When I want a table to shine, I pair it with my Strawberry Orange Salad with Spinach and Arugula. The combo is a celebration of texture and flavor.

What Makes This Recipe Special?

This Crunchy Asian Sesame Chicken Salad hits every flavor note — sweet, savory, tangy, and spicy — in one vibrant bowl. The sesame-marinated grilled chicken adds rich, smoky depth, while the crisp cabbage and carrots offer the perfect crunch.

But it’s the balance that makes it unforgettable. The sesame ginger dressing ties everything together, clinging to each strand of cabbage and boosting every bite with bold, nutty flavor. Toppings like toasted almonds, cashews, and optional wonton strips create layers of texture that keep you coming back for more.

It’s not just a salad — it’s a satisfying, main-dish-worthy meal. I love serving it with the Grilled Zucchini and Feta Chickpea Wrap for a colorful, protein-packed lunch spread that always gets compliments.

Ingredients & Preparation 

Ingredient Breakdown – Fresh, Crunchy, Flavor-Packed

What I love most about this Crunchy Asian Sesame Chicken Salad is that it uses everyday ingredients to create something truly memorable. Every component has a purpose — flavor, texture, or both. Here’s a breakdown of what you’ll need:

Component	Ingredients
Grilled Sesame Chicken	1 lb chicken breasts, low sodium soy sauce (or coconut aminos), garlic, brown sugar, tahini, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes
Salad Base	Shredded green and red cabbage, chopped green onions, fresh cilantro, shredded carrots, red bell pepper, jalapeño
Dressing	Homemade or bottled sesame ginger dressing
Toppings	Toasted sliced almonds, roasted cashews, extra cilantro, sesame seeds, crispy wonton strips (optional)

The great thing is, you can find all of this at any grocery store. I often use pre-shredded cabbage and matchstick carrots to save time, and I substitute coconut aminos when cooking gluten-free.

For the dressing, I always go homemade when time allows. A blend of rice vinegar, sesame oil, fresh ginger, and a touch of honey makes all the difference. But in a pinch, your favorite bottled sesame ginger dressing will work just fine.

Tools & Smart Substitutions

To get that deep, grilled flavor on the chicken, I love using a cast iron grill pan. If it’s summer, nothing beats cooking it over open flame on the backyard grill. Don’t have tahini? Swap it for smooth peanut butter. Want it milder? Leave out the jalapeño — or try thin-sliced cucumber for a cool crunch.

Sometimes I pair this salad with my Blueberry Broccoli Spinach Salad for a double dose of freshness. And for a heartier feel, serve it with the Best Ever Healthy Mediterranean Potato Salad. Both make wonderful companions to this colorful centerpiece.

Cooking Instructions & Tips 

Step-by-Step: How to Make It

Bringing this Crunchy Asian Sesame Chicken Salad together is easier than you might think — and it all starts with that irresistible grilled chicken.

1. Marinate the Chicken
In a bowl, whisk together soy sauce, sesame oil, garlic, brown sugar, tahini, vinegar, fresh ginger, sesame seeds, and red pepper flakes. Place your chicken breasts in a resealable bag or shallow dish and pour in the marinade. Let it sit for at least 30 minutes (or up to overnight) in the fridge.

2. Grill the Chicken
Preheat a grill or grill pan to medium-high. Cook the marinated chicken for about 5–6 minutes per side, or until the internal temp hits 165°F. Let it rest a few minutes before slicing.

3. Make the Dressing
If you’re using homemade sesame ginger dressing, whisk it up while the chicken cooks. Adjust the balance of acidity and sweetness to your taste — I usually add a bit more rice vinegar if serving with a sweeter side dish.

4. Toss the Salad
In a large bowl, combine shredded cabbage, carrots, red bell pepper, green onions, cilantro, and jalapeño. Drizzle with dressing and toss until coated. Let the mixture sit 5–10 minutes to soak up flavor.

5. Assemble and Serve
Top the salad with sliced grilled chicken. Garnish with toasted almonds, cashews, sesame seeds, and extra green onion or cilantro. For crunch lovers, toss in a few crispy wonton strips just before serving.

Tips for Nailing It Every Time

• Slice chicken thinly after resting — this keeps the texture tender, not rubbery.

• Let the salad sit after dressing it — the flavors blend beautifully with just a little time.

• For even more crunch, you can lightly toast your cabbage in a dry skillet for a minute.

This recipe is a flavor cousin to my Honey Glazed Acorn Squash with Brie, especially if you’re planning a cozy fall dinner. Want a full meal? Pair it with the Creamy Shrimp Linguine Explosion for a truly memorable feast.

Serving, Storing & Pairing 

How to Serve It – From Backyard Dinners to Potluck Tables

There’s something joyful about placing this Crunchy Asian Sesame Chicken Salad in the center of the table. It’s colorful, full of texture, and looks like a feast — even though it comes together quickly.

I love serving it slightly chilled on a large platter, letting the vibrant cabbage and sliced chicken take center stage. Garnish it just before serving with toasted nuts, sesame seeds, extra cilantro, and thin-sliced jalapeños for a little visual pop. If you’re feeling playful, add crispy wonton strips right before the first fork dives in — it’s that final crunch that wins hearts.

Looking for the perfect pairing? Serve it with my Best Ever Healthy Mediterranean Potato Salad for a backyard BBQ feel. Or try it with a side of Blueberry Broccoli Spinach Salad for a lighter, antioxidant-rich combo.

This salad is bold enough to stand on its own, but it plays well with others.

How to Store & Reheat

Storage Tips:

• Undressed salad can be stored in an airtight container in the fridge for up to 3 days.

• Dressed salad is best eaten within 24 hours to preserve crunch.

• Grilled chicken keeps well for 3–4 days when refrigerated separately.

If you’re prepping ahead, store the chicken, dressing, and salad base in separate containers. Then just combine and toss right before serving.

Reheating Chicken:

• To reheat the chicken, slice it first and warm it gently in a skillet over medium heat or microwave in 20-second bursts. Avoid overheating—it dries out quickly.

Pro Tip: I often double the dressing and store extra in a mason jar. It’s excellent drizzled over grain bowls or tossed with cooked noodles for a next-day lunch.

Frequently Asked Questions (FAQ)

Can I make this salad ahead of time?

Yes! You can prep the chicken, chop the veggies, and make the dressing a day in advance. For best results, keep everything separate and toss right before serving.

What’s the best substitute for tahini?

If you don’t have tahini, smooth peanut butter or almond butter works wonderfully. They’ll both give you that creamy, nutty depth without overpowering the dressing.

Is this recipe gluten-free?

It can be! Just swap soy sauce for gluten-free tamari or coconut aminos, and double-check that any store-bought dressing or crispy wontons are certified gluten-free.

Can I use rotisserie chicken?

Absolutely. While grilled chicken gives the best flavor, using shredded rotisserie chicken is a quick, tasty shortcut — especially for weeknights.

Can I make this vegetarian?

Yes! Simply skip the chicken and substitute it with grilled tofu, tempeh, or even crispy chickpeas for protein. The salad base and dressing are already plant-based, so it’s an easy swap.

How long does the sesame ginger dressing last?

Homemade sesame ginger dressing will keep in the fridge for up to 1 week in a sealed jar. Just give it a shake before using — the oil may separate naturally.

Conclusion

There’s a reason this Crunchy Asian Sesame Chicken Salad keeps making its way back to my table — it’s fresh, bold, satisfying, and endlessly adaptable. Whether you’re feeding a crowd or just treating yourself to something special, this salad delivers flavor, texture, and joy in every bite.

If you’re in the mood for more vibrant, hearty salads, don’t miss my Loaded Grilled Chicken Tzatziki Bowl — it’s creamy, herb-packed, and just as satisfying. Or, for a fun twist, try the Greek Orzo Salad Recipe, which pairs beautifully with grilled meats.

Looking for other spins on this flavor combo? You might also enjoy the Almond and Sesame Asian Chicken Salad from Foolproof Living — it brings a nutty twist and slightly different texture that’s worth trying.

Cooking should feel good. And with this salad, it does.

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