Sesame Chicken Salad: Incredible Recipe
A vibrant, crunchy, and utterly satisfying meal. Salad.
A vibrant, crunchy sesame chicken salad with a zesty ginger dressing that feels like a little bit of sunshine in a bowl.
I remember the first time I made a salad that felt like a *real* meal. It was after a long day of moving furniture around, trying to get the light in our living room just right. I was exhausted and wanted something restorative, not heavy. I pulled together what I had: some leftover chicken, a head of napa cabbage, a few carrots. The magic happened with the dressing. The smell of toasted sesame oil and fresh ginger filled my small kitchen, and suddenly, the day’s chaos melted away. This salad has become that for me—a small moment of quiet, colorful restoration.
Why This Salad Feels Like a Hug
- •It's a complete rainbow in a bowl, which just makes me happy to look at.
- •The combination of soft chicken, tender greens, and all that crunch is so deeply satisfying.
- •That dressing... I mean, you'll want to put it on everything. It’s the perfect balance of zesty, savory, and sweet.
- •It’s wonderfully light but also substantial enough to be a real dinner, so you feel nourished and not weighed down.
Wow, this salad is a game-changer. My family, who usually groans at the mention of 'salad for dinner,' actually asked for seconds. The dressing is incredible!
Essential Ingredient Guide
- Toasted Sesame Oil: This is non-negotiable for me. It's the soul of the dressing. Look for oil made from *toasted* sesame seeds; its deep, nutty aroma is what makes this dish so special and fragrant.
- Napa Cabbage: It's so much more delicate and tender than regular green cabbage. It has a lovely, tender-crisp texture that holds up to the dressing without becoming tough.
- Fresh Ginger: Please, please use fresh ginger if you can. The bright, warm zing it provides is something you just can’t get from a powder. It truly awakens the entire dressing.
Complete Cooking Process
- I always make the dressing before I even start chopping vegetables. It gives the flavors—especially that garlic and ginger—a chance to meld and infuse the oil. Just shaking it all up in a jar is the easiest way to do it, and it feels a little bit like a happy dance.
- The real beauty of this salad is the layers of crunch. The crisp cabbage, the snap of the carrots, the firm bite of edamame, the delicate almonds, and finally, the airy wonton strips. Don’t skip any of them if you can help it! Each one plays its part.
- This is the golden rule for any delicate salad. To keep everything from getting soggy and sad, wait to add the dressing and the wonton strips until you're literally about to put the bowls on the table. This preserves that wonderful, fresh crunch we love so much.
Your Questions, Answered
→Can I make this salad ahead of time?
Absolutely. You can prep all the components and store them in separate airtight containers in the fridge for up to 2-3 days. The dressing, the chopped veggies, and the chicken. Then, just assemble and toss when you're ready to eat.
→What other protein can I use?
This salad is so versatile. It would be wonderful with shredded poached shrimp, seared tofu, or even leftover salmon. Use whatever feels good to you.
→How do I make this gluten-free?
It's super simple! Just swap the soy sauce for tamari or coconut aminos in the dressing, and either leave out the wonton strips or find a certified gluten-free brand of crispy noodles.
Sesame Chicken Salad: Incredible Recipe
Fresh sesame chicken salad is packed with crunchy vegetables and a flavorful sesame ginger dressing. Customize with your favorite veggies!
Timing
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Salad
- 013 cups cooked and shredded chicken
- 025 cups thinly sliced napa cabbage
- 031 cup thinly sliced red cabbage
- 042 large carrots, julienned or shredded
- 051 cup shelled edamame, cooked
- 061 can (11 oz) mandarin oranges, drained
- 071/2 cup sliced almonds, toasted
- 081/2 cup chopped fresh cilantro
- 093 green onions, thinly sliced
- 101 cup crispy wonton strips (for garnish)
For the Sesame Ginger Dressing
- 011/3 cup rice vinegar
- 021/4 cup soy sauce (or tamari for gluten-free)
- 032 tablespoons toasted sesame oil
- 041 tablespoon honey or maple syrup
- 051 tablespoon freshly grated ginger
- 061 clove garlic, minced
- 072 tablespoons light olive oil or avocado oil
Instructions
First, let's make the dressing. It’s so simple. In a small jar with a lid, combine the rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, minced garlic, and olive oil. Seal the jar tightly and shake it like you mean it, until everything is beautifully combined. Set it aside to let the flavors get to know each other.
Now for the salad. In a very large bowl—bigger than you think you need, honestly, it makes mixing so much easier—add the shredded chicken, napa cabbage, red cabbage, carrots, edamame, mandarin oranges, toasted almonds, cilantro, and green onions.
Just before you’re ready to serve, pour about three-quarters of the dressing over the salad. Gently toss everything together until every leaf and shred is lightly coated. You want it kissed by the dressing, not drowning in it. You can always add more if you like.
Divide the salad among four bowls. Top each serving with a generous sprinkle of those crispy wonton strips for that final, perfect crunch. Serve immediately and just enjoy the moment.
Notes & Tips
- 1Feel free to add other veggies you have on hand! Thinly sliced bell peppers, snow peas, or cucumbers would all be wonderful additions.
- 2If you don't have pre-cooked chicken, you can quickly pan-sear two chicken breasts, let them rest, and then shred them with two forks.
Tools You'll Need
- •Don't dress the salad until you’re ready to eat! This is key to keeping everything crisp.
- •Shred your own cabbage and carrots if you have the time. The texture is so much better than the pre-bagged stuff.
- •Taste your dressing before you pour it on. It might need a little more honey for sweetness or a splash more vinegar for tang, depending on your personal taste.
- •Using a rotisserie chicken is my favorite shortcut for this recipe. It saves so much time and is always perfectly seasoned.