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Ultimate Crunchy Asian Sesame Chicken Salad Recipe

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4.7 from 121 reviews

Enjoy a vibrant and satisfying Ultimate Crunchy Asian Sesame Chicken Salad featuring tender roasted chicken breasts, crisp cabbage, fresh greens, and a luscious almond sesame dressing. This salad balances savory, sweet, and tangy flavors with delightful texture from shredded vegetables, toasted almonds, and sesame seeds, making it a perfect healthy meal for lunch or dinner.

Ingredients

For the Chicken

  • 2 pieces Bone-in Chicken Breasts (substitute with boneless for faster cooking)
  • 2 tablespoons Vegetable Oil (can use grapeseed or olive oil)
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper

For the Dressing

  • 3 tablespoons Almond or Peanut Butter (can swap for the stronger taste of peanut butter)
  • 2 tablespoons Honey
  • 3 tablespoons Rice Vinegar
  • 2 tablespoons Soy Sauce (use gluten-free alternative if needed)
  • 1 tablespoon Toasted Sesame Oil
  • 1 clove Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 1 teaspoon Chili Pepper Sauce (Sriracha) – optional for spice

For the Salad Base

  • 2 cups Green and Red Cabbage, shredded
  • 1 medium Carrot, julienned
  • 4 cups Romaine Lettuce or Curly Salad Greens, chopped
  • 1 cup Edamame – optional

For the Garnish

  • 2 tablespoons Sesame Seeds – optional
  • 1 cup Sliced Almonds – optional
  • 1 cup Tangerines, segmented
  • ¼ cup Fresh Cilantro, chopped

Instructions

  1. Prepare the Chicken: Preheat your oven to 425°F (220°C). Pat the chicken breasts dry using paper towels to ensure they roast well. Brush the chicken evenly with vegetable oil and season generously with kosher salt and black pepper. Place the chicken breasts on a baking tray and roast in the preheated oven for 35-45 minutes or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Once done, remove from oven and allow the chicken to rest for 10 minutes before slicing into bite-sized pieces.
  2. Make the Dressing: In a mixing bowl, whisk together almond or peanut butter, honey, rice vinegar, soy sauce, toasted sesame oil, minced garlic, grated ginger, and optional sriracha chili sauce. Add a pinch of sea salt if desired. Let the dressing sit for 10 minutes to allow the flavors to meld beautifully and thicken slightly.
  3. Assemble the Salad Base: In a large mixing bowl, add half of the prepared dressing. Add shredded green and red cabbage, julienned carrots, and chopped romaine lettuce or curly salad greens. Toss everything together until well coated with the dressing.
  4. Add the Chicken and Remaining Dressing: Add the roasted and sliced chicken pieces to the salad bowl with the remaining dressing. Mix thoroughly to evenly coat all ingredients with the creamy dressing. Allow the salad to rest for 5-10 minutes to let the flavors blend together.
  5. Finish and Garnish: Fold in edamame if using, distributing them evenly through the salad. Transfer the salad to serving bowls or a large platter. Top with toasted sesame seeds, sliced almonds, fresh tangerine segments, and chopped cilantro for an extra burst of flavor and crunch. Serve immediately for the freshest taste.

Notes

  • For an added flavor boost, drizzle a little extra dressing over the salad before serving.
  • Substitute boneless chicken breasts for faster cooking time if preferred.
  • Use a gluten-free soy sauce alternative if dietary restrictions require.
  • To keep the salad crisp, add delicate ingredients like tangerines and cilantro just before serving.
  • Chili pepper sauce is optional; omit or adjust quantity for desired heat level.

Find it online: https://mymonthlyrecipes.com/ultimate-crunchy-asian-sesame-chicken-salad-recipe/