Asian Sesame Chicken Salad (15-Minute Meal-Prep Salad for Lunch or Dinner)
Some salads leave you hungry an hour later. This Asian sesame chicken salad doesn’t. It packs protein, crisp vegetables, and a sweet-savory sesame bite that tastes like takeout, only fresher. It comes together in about 15 minutes and holds up well for meal prep, making it a practical choice for busy nights or a satisfying lunch or dinner.
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I love Asian-inspired salads like this sesame chicken one when I need something quick, healthy, and full of flavor. Crisp cabbage, bell peppers, and carrots add crunch, and tender, juicy chicken makes it filling. The honey-soy sesame dressing ties it all together with sweet, salty, and nutty flavors in every bite.
Why You Will Love This Recipe
- Crunchy, colorful, and packed with fresh veggies
- Juicy chicken with a savory-sweet sesame dressing
- Quick and easy, ready in under 15 minutes if using pre-cooked chicken
- Perfect for meal prep or a light, healthy dinner
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How to Make Asian Sesame Chicken Salad
Step 1: In a large bowl, combine cabbage, carrot, bell pepper, chicken, sesame seeds, and sliced almonds. In a separate bowl, whisk together olive or sesame oil, soy sauce, honey, rice vinegar, grated ginger, and sesame seeds until smooth.
Step 2: Drizzle the dressing over the salad and toss gently to coat evenly.
Step 3: Transfer to serving plates or bowls and enjoy immediately.
Expert Tips to make
- Use pre-cooked or rotisserie chicken for a 10-minute prep salad.
- Toast sesame seeds lightly in a dry pan for extra aroma and flavor.
- Slice veggies thinly for easier tossing and better texture.
- Make the dressing ahead; it keeps well for 3-4 days in the fridge.
Serving Ideas & Variations
- Serve it as a main dish with extra greens or as a lighter side alongside dumplings, stir-fried vegetables, or a simple soup.
- Add cooked rice or quinoa to turn it into a heartier bowl-style meal.
- Swap Napa cabbage for mixed greens, shredded romaine, or a cabbage slaw mix based on what you have.
- Use grilled chicken, pan-seared chicken, or any simply cooked chicken you prefer.
- For extra crunch, add crispy wonton strips or crushed roasted peanuts just before serving.
Asian Sesame Chicken Salad FAQs
Yes, cook and cool the chicken before slicing.
Absolutely! Store the salad and dressing separately to maintain crispiness.
Yes, swap chicken for tofu or tempeh.
Yes, but homemade dressing tastes fresher and is customizable.
More Poultry Recipes
- Creamy turkey rice soup is the kind of cozy dinner that feels comforting from the first spoonful. This homemade one-pot meal turns shredded turkey into a rich, satisfying bowl that works for busy weeknights and holiday leftovers alike. Simple, hearty, and the kind of soup you will want to make again.
- These chopped chicken salad meal prep bowls are fresh, crisp, and well-suited for busy weeks. Tender chicken, plenty of crunch, and a simple dressing make them a solid option for quick lunches or make-ahead dinners. Ready in 15 minutes and easy to plan ahead.
- A bowl like this makes dinner feel easy without feeling boring. Served warm and colorful, this Hawaiian chicken bowl brings together everything you want in a casual meal that still feels complete and satisfying. It’s the kind of dish that works for quiet weeknights, relaxed lunches, or anytime you want something simple that still looks good on the table.
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Asian Sesame Chicken Salad
Equipment
- Mixing bowls
Ingredients
For the Salad
- 2 chicken breasts cooked, sliced or shredded
- 5 cups Napa cabbage shredded, or mixed salad greens
- 1 medium carrot grated or julienned
- 1 bell pepper thinly sliced
- 2 tablespoons sesame seeds toasted
- ⅓ cup almonds sliced
- 2 tablespoons green onions chopped
For the Sesame Dressing
- 3 tablespoons toasted sesame oil or olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger freshly grated
- 1 teaspoon sesame seeds
Instructions
- Add the cabbage or greens, carrot, bell pepper, chicken, sesame seeds, almonds, and green onions to a large mixing bowl and toss gently to combine.
- In a small bowl, whisk together the oil, soy sauce, honey, rice vinegar, ginger, and sesame seeds until the dressing is smooth and well blended. Drizzle the dressing over the salad, toss until evenly coated, and serve immediately.
Notes
- Toast the sesame seeds and almonds lightly in a dry skillet for deeper flavor.
- This salad is best dressed just before serving to keep everything crisp.
- Leftover chicken works well here, including grilled, roasted, or rotisserie chicken.
