There’s something truly satisfying about the Ultimate Crunchy Asian Sesame Chicken Salad Recipe that always brings a smile to my face. I remember the first time I made this salad for a casual dinner party — the combination of tender roasted chicken with the crisp cabbage and tangy almond sesame dressing stole the show. Everyone kept coming back for seconds, and I loved how the salad felt light but hearty enough to leave you full. Whether I’m craving a fresh lunch or a wholesome dinner, this salad has become my go-to dish for a quick yet impressive meal.
Why This Recipe Shines
- Flavor Harmony: Balances savory roasted chicken with sweet and tangy almond sesame dressing, creating a taste that’s bright and comforting.
- Easy Assembly: Comes together quickly once chicken’s roasted — toss and dress the salad for a ready-to-eat meal in minutes.
- Texture Play: Combines crunchy cabbage and almonds with tender chicken and juicy tangerine segments for delightful mouthfeel variety.
- Showstopper Finish: Fresh cilantro, toasted sesame seeds, and vibrant colors make it as pretty as it is delicious.
This Ultimate Crunchy Asian Sesame Chicken Salad Recipe is unique because it brings together such a variety of textures and flavors — think crisp cabbage alongside velvety almond butter dressing with subtle heat from Sriracha, all perfectly balanced. The aroma of fresh ginger and garlic mingling with toasted sesame oil really sets this salad apart — it’s an experience you’ll want to savor. Plus, everything is vibrant, colorful, and as inviting to the eyes as it is to your taste buds. It’s the kind of dish that works year-round, whether you want a refreshing summer salad or a comforting dinner during cooler months.
Don’t worry if you’re new to making salads like this. I’ll walk you through the process step by step so you can feel confident — from roasting the chicken to whisking up the dressing and tossing everything together. By the end, you’ll have a crunchy, saucy, and utterly satisfying salad that feels special without any fuss. So let’s jump in and get this beautiful Ultimate Crunchy Asian Sesame Chicken Salad Recipe on your table!
Ingredients You’ll Be Working With
Here’s a quick peek at the ingredients that bring this salad to life. For best results, measure everything carefully — you’ll find the exact amounts right down in the recipe card below, so no worries about guessing.
- Bone-in chicken breasts: Roasted for juicy, tender protein; boneless works for quicker prep.
- Vegetable oil: Helps roast the chicken evenly; feel free to substitute with grapeseed or olive oil.
- Kosher salt and black pepper: Basic seasoning that brings out flavor in the chicken and dressing.
- Almond or peanut butter: Forms the creamy base of the dressing; almond adds subtlety, peanut gives an earthy kick.
- Honey: Balances tang and heat with natural sweetness.
- Rice vinegar: Adds bright acidity to lift the dressing.
- Soy sauce: Saltiness and umami depth; swap for gluten-free if needed.
- Toasted sesame oil: The key to that nutty aroma and flavor that’s essential to the dressing.
- Garlic and fresh ginger: Freshly minced for zesty aromatics.
- Chili pepper sauce (Sriracha): Optional heat if you want a little kick.
- Green and red cabbage: Shredded crunchy base with colorful contrast.
- Carrot: Julienned for crunch and sweetness.
- Romaine or curly salad greens: Adds freshness and bulk.
- Edamame: Optional protein and texture boost.
- Sesame seeds and sliced almonds: Garnish for toasty, nutty crunch.
- Tangerines: Segmented for juicy, citrus brightness.
- Fresh cilantro: Bright herbaceous finish to tie it all together.
If you don’t have one of these on hand, most ingredients have easy swaps — for example, you can use any nut butter or leave out the nuts for allergies, and whichever greens you prefer will work just fine. Just keep the balance of flavors in mind as you adjust.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Oven: Roasts the chicken to juicy perfection and adds flavorful browning.
- Mixing bowl: For tossing salad ingredients and dressing evenly.
- Whisk: Helps emulsify the almond sesame dressing smoothly.
- Meat thermometer: Guarantees perfectly cooked chicken every time, hitting 165°F safely.
- Sharp knife: Essential for slicing chicken and chopping vegetables uniformly.
How to Make Ultimate Crunchy Asian Sesame Chicken Salad Recipe
Let’s walk through how to roast perfectly tender chicken and whip up the flavorful dressing, then bring it all together into a crunchy, colorful salad you’ll want every day.
- Preheat and prep chicken: Heat your oven to 425°F. Pat chicken breasts dry to help the skin crisp up and oil adhere. Brush with vegetable oil and season generously with kosher salt and black pepper.
- Roast the chicken: Place the chicken breasts in a baking dish and roast for 35-45 minutes. Use a meat thermometer to check for an internal temperature of 165°F—this signals juicy, cooked-through chicken. Once done, let it rest for 10 minutes to lock in juices before slicing bite-size pieces.
- Make the dressing: In a bowl, whisk together almond or peanut butter, honey, rice vinegar, soy sauce, toasted sesame oil, minced garlic, grated fresh ginger, and Sriracha if you like some heat. Let it sit for 10 minutes so the flavors marry beautifully.
- Assemble the salad base: In a large bowl, add half of your dressing, then toss in shredded green and red cabbage, julienned carrot, and your choice of chopped romaine or curly greens. Give everything a good mix to coat.
- Add chicken and finish tossing: Fold in the sliced roasted chicken along with the remaining dressing. Toss gently to combine and let the salad sit for 5-10 minutes for flavors to meld.
- Optional add-ins and garnish: Fold in edamame if using. Top with toasted sesame seeds, sliced almonds, juicy tangerine segments, and a sprinkle of fresh cilantro for bursts of flavor and pretty presentation.
Kitchen Wisdom
- Tip 1: Patting chicken dry before roasting is key to crisp, flavorful skin and juicy meat.
- Tip 2: Let the dressing sit before tossing—it softens peanut/almond butter and deepens flavor.
- Tip 3: Use a meat thermometer for perfectly cooked chicken without overcooking or drying out.
- Tip 4: Waiting a few minutes after dressing the salad lets cabbage soften slightly and marry with dressing.
How to Serve
Flavor Boosters
For an extra pop, drizzle a bit more almond sesame dressing before serving or add a few crunchy fried wonton strips for a playful twist. A sprinkle of chopped scallions or a squeeze of fresh lime juice brightens flavors further to your liking.
Perfect Pairings
This salad pairs wonderfully with light, crisp drinks like chilled jasmine tea, a dry Riesling, or sparkling water with a lemon wedge. Serve alongside simple sides like steamed jasmine rice or miso soup to complete your Asian-inspired meal.
Presentation Touches
Serve the Ultimate Crunchy Asian Sesame Chicken Salad Recipe in shallow bowls to showcase the vibrant colors. For dinner parties, portion it on individual plates topped with extra garnish and a wedge of tangerine. Kids and grown-ups alike will enjoy the bright, fresh look and approachable flavors.
Variations & Easy Swaps
- Use grilled tofu or tempeh instead of chicken for a vegetarian version.
- Swap almond butter for sunflower seed butter if you need a nut-free option.
- Add shredded red bell peppers or snap peas for extra crunch and color.
- Use lime juice in the dressing instead of rice vinegar for a brighter citrus twist.
- Make it spicier with extra Sriracha or a dash of chili flakes.
- For a lower-carb meal, omit the tangerines and edamame.
Make-Ahead, Storage & Reheating
- Roast the chicken up to two days ahead, slice, and store airtight in the fridge.
- Make the dressing a day in advance—the flavors deepen nicely overnight.
- Assemble the salad just before serving to keep cabbage crisp.
- Leftover salad keeps well refrigerated for 1-2 days but avoid adding dressing until ready to eat.
- No reheating needed—this salad is best served chilled or at room temperature.
FAQs
Q: Can I use boneless chicken breasts for this recipe?
Yes! Boneless chicken breasts cook faster and work perfectly here. Just check them a bit earlier so they don’t dry out.
Q: What if I don’t have almond butter?
Peanut butter is a great substitute and offers a richer, more pronounced nutty flavor. You can also try sunflower seed butter for a nut-free option.
Q: Can I prepare this salad vegan?
Swap the roasted chicken for grilled tofu or tempeh, and use maple syrup or agave instead of honey in the dressing.
Q: How do I keep the salad crunchy if making ahead?
Keep the dressing separate and toss just before serving. Store shredded cabbage and other veggies airtight in the fridge to maintain crispness.
