There’s something about a salad that crackles when you toss it — the snap of cabbage, the little pop of toasted sesame seeds, the bright hit of cilantro and green onion. That’s exactly what I aim for with this sesame chicken salad: vibrancy in every forkful, with contrasting textures and a dressing that tastes like a warm, nutty hug. I make this often for weeknight dinners when I want big flavor without a lot of fuss, and it’s equally at home at a picnic or a potluck.
When this salad hits the table the first thing I notice is the aroma — sesame oil and toasted seeds round out the brightness of lime or rice vinegar in the dressing. The chicken brings savory, smoky notes if you grill it; leftover roasted chicken works well too. It’s one of those recipes I tweak depending on what’s in the crisper: sometimes more red cabbage for color, sometimes extra jalapeño for heat. Either way, it never lasts long in my house.
What Makes This Sesame Chicken Salad Special
This salad is built around contrasts: crunchy raw vegetables, soft juicy chicken, and a dressing that’s both nutty and bright. The sesame oil and sesame seeds add an unmistakable toasted, nutty backbone that differentiates it from a standard chicken salad. Fresh herbs and sliced jalapeño lift everything so it tastes lively rather than heavy.
This sesame chicken salad stands out among other salads, much like our blackberry balsamic grilled chicken salad does with its unique flavors.
From experience, a few small choices make the difference: shredding the cabbage thin so it nestles around the chicken, toasting the almonds just until they smell fragrant (watch them — they go from toasty to burnt in seconds), and letting the dressed slaw sit for 10–15 minutes so the dressing softens the cabbage just a touch while still keeping crunch. I’ve tested versions with steamed chicken, rotisserie chicken, and grilled chicken — all good — but grilled or pan-seared chicken with a light char gives the best flavor contrast.
Ingredients: Fresh & Flavorful Components
- Grilled sesame chicken – the protein backbone; grilled chicken brings a smoky edge that pairs beautifully with the sesame notes.
- Green cabbage – shredded for crunch and bulk; sturdy and holds dressing without going limp quickly.
- Red cabbage – adds color and a slightly sweeter, peppery crunch.
- Green onion – bright oniony bite that lifts the whole salad.
- Cilantro – fresh herbal lift; adds brightness and contrasts the toasted flavors.
- Carrots – shredded or matchsticks for sweet, crisp texture.
- Red bell pepper – thinly julienned for sweetness, color, and a juicy snap.
- Jalapeño – seeded and diced or sliced for heat; optional but recommended if you like a gentle bite.
- Sesame ginger dressing – the flavor engine: sesame oil, ginger, a touch of sweetness, and acid to balance.
- Toasted sliced almonds – crunchy, nutty topping that toasts quickly and smells incredible when warm.
- Roasted cashews – adds buttery crunch and pairs with sesame for richness.
- Sesame seeds – visual flair and a tiny nutty pop.
- Optional crispy wonton strips – if you want an indulgent crunchy element for serving.
Preparation: Easy Steps to a Delicious Salad
I make this salad in stages: prep the veg, mix the dressing, and then cook the chicken. That keeps everything crisp and allows you to taste as you go. Below is how I practically approach it in a real kitchen.
- Marinate and cook the chicken: Marinate the chicken using a grilled sesame chicken method (some sesame oil, soy or tamari, a little sweetener, garlic, and a splash of acid). I like to let it sit at least 30 minutes if I have time. Grill over medium-high heat until the outside has a bit of char and the inside registers 165°F. If you’re pan-searing, get a good sear on both sides and finish in the oven if needed. Rest the chicken 5–10 minutes before slicing so the juices redistribute; otherwise it will dry out when you cut it.
- Make the sesame ginger dressing: Whisk sesame oil, a neutral oil, rice vinegar (or lime), soy/tamari, fresh grated ginger, a touch of honey or maple for balance, and a little garlic. Taste — if it’s flat, it almost always needs salt or soy rather than more sweetener. If it’s too sharp, add a tiny bit of oil or sweetener. Remember the dressing will mellow as it sits.
- Prep the vegetables: Shred the green and red cabbage thinly so it feels delicate when you toss it. Shred carrots or use matchsticks. Julienne the red pepper, chop green onions and cilantro, and thinly slice or dice the jalapeño after removing seeds if you prefer less heat.
- Toss and rest briefly: In a large bowl, combine the cabbage, carrots, bell pepper, green onion, cilantro, and jalapeño. Pour the dressing over and toss to coat evenly. I like to let it sit covered for 10–15 minutes while I finish the chicken; the dressing softens the cabbage slightly and helps the flavors meld, but the salad remains crisp.
- Assemble: Transfer to a serving platter or individual bowls, top with sliced grilled chicken, and garnish with toasted sliced almonds, roasted cashews, sesame seeds, and extra green onion and cilantro. Add a few jalapeño slices if you want more heat, or crispy wonton strips at the last minute for crunch.
Real-kitchen notes: I once over-marinated chicken overnight in too much acid and the texture became a little mealy. If you’re short on time, marinate for at least 30 minutes but under 4 hours. Also, when toasting almonds, keep them moving in the pan and remove them the instant you smell them to avoid bitterness.
Nutritional Benefits: Why You’ll Love This Salad
This salad balances macronutrients and packs micronutrients. The chicken provides lean protein that helps you feel satiated — useful for post-workout lunches or low-carb dinners. Cabbage and bell pepper deliver vitamin C and fiber; carrots add beta-carotene. Sesame oil and seeds offer healthy unsaturated fats and a dose of magnesium and copper from the seeds. Nuts — almonds and cashews — contribute additional healthy fats and a satisfying crunch.
Practical nutrition tips: if you’re watching calories, reduce nuts or use a lighter drizzle of dressing. If you want more fiber, bulk the salad with more cabbage and carrots. If you’re aiming for more protein, add an extra chicken breast or a scoop of edamame.
Calories and macronutrients (approximate per serving based on the original recipe): around 594 kcal, with roughly 36.6 g fat, 34.9 g carbs, and 35.9 g protein. These numbers will change if you swap ingredients or adjust portion sizes.
Meal Prep Tips: How to Make This Salad in Advance
Meal prepping this salad is one of my favorite hacks for busy weeks. Key rule: keep wet and crunchy components separate until you’re ready to eat.
- Store the shredded cabbage, carrots, peppers, and herbs in an airtight container in the fridge — they’ll stay crisp for several days.
- Keep the dressing in a separate jar. Shake or whisk before dressing the salad.
- Cook the chicken and store sliced in a separate container. Reheat briefly or add cold; both ways work depending on preference.
- Toast nuts just before serving when possible, or store them in a small airtight container to preserve crunch.
For an easy meal prep option, consider our quick southwest chicken salad which is just as adaptable.
Storage expectations: assembled and dressed, this salad keeps for up to 24 hours before the cabbage begins to soften noticeably. If you keep everything separate, leftovers will stay good for up to 3 days in the refrigerator. Always smell and check textures before eating — if the cabbage smells off or feels slimy, discard.
Customizations: Vegan and Low-Carb Alternatives
This recipe adapts beautifully to different diets. I often make a vegan version when friends come over, and a low-carb version when I’m tracking macros.
- Vegan swap: Replace the chicken with pressed, pan-fried tofu tossed in the same sesame marinade or use roasted chickpeas for a crunchy alternative. Use tamari instead of soy if avoiding gluten, and swap honey for maple or agave in the dressing.
- Low-carb version: Keep the cabbage base and reduce or omit high-carb add-ins. Use extra chicken or add avocado for healthy fats. Nuts are great here — they add satiety without a carbohydrate spike.
- Make it nut-free: Skip almonds and cashews and increase sesame seeds or sunflower seeds for crunch.
If you’re looking for a twist, try our avocado chicken salad for a creamy and delicious alternative.
Serving Suggestions: Pairing This Salad with Other Dishes
This salad is versatile on the table. Serve it as the main course with warm grains or as a side that brightens up richer mains.
- For a heartier plate, offer steamed jasmine rice or sticky rice alongside.
- If you want a noodle bowl feel, serve the salad over cold soba noodles or chilled rice noodles and add a little extra dressing.
- Top with crispy wonton strips or serve with a side of crunchy pita or crackers for dipping.
For a full meal experience, serve your sesame chicken salad with Mediterranean chicken gyros.
Presentation tip: scatter the toasted nuts and sesame seeds last so they remain visually appealing and crunchy. A wedge of lime or a few extra cilantro sprigs on top will make the bowls look fresh and inviting.
Conclusion: Enjoying Your Sesame Chicken Salad
This sesame chicken cabbage crunch salad is one I keep in my regular rotation because it’s forgiving, fast, and endlessly adaptable. Expect a mix of textures — crisp cabbage, juicy chicken, and crunchy nuts — and a dressing that’s savory, a touch sweet, and nutty. It’s not meant to be creamy; it’s bright and spoonable, not thick and heavy.
Try making a batch for lunches this week: assemble components ahead, dress just before eating, and enjoy how the flavors come together. If you make alterations — less heat, more nuts, or tofu instead of chicken — I’d love to hear how it turned out.
FAQ
Can I make the sesame chicken salad ahead of time?
Absolutely! You can prepare the salad ingredients and dressing in advance. Just store them separately to keep everything fresh, and combine them right before serving.
What can I substitute for the chicken in this salad?
You can use tofu, chickpeas, or any other plant-based protein for a vegan version. These alternatives will still provide great flavor and nutrition!
Is this salad suitable for meal prep?
Yes, it’s perfect for meal prep! Just keep the dressing separate until you’re ready to eat to maintain the crunchiness of the vegetables.
What side dishes go well with sesame chicken salad?
This salad pairs nicely with rice, noodles, or even some crispy wontons if you like a little extra crunch.
How long can I store leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days. Just remember to keep the dressing separate if possible!
Sesame Chicken Salad
Ingredients
Method
- Marinate the chicken using the grilled sesame chicken recipe.
- Prepare the sesame ginger dressing and set it aside.
- In a large bowl, combine the green and red cabbage, green onion, cilantro, carrots, bell pepper, and jalapeno. Pour the dressing over the salad and toss to mix and coat all the vegetables.
- Cover and let it sit while baking or grilling the chicken according to the recipe.
- Transfer the salad to a large platter, garnish with toasted sliced almonds, cashews, extra cilantro, sesame seeds, jalapeno slices, and more chopped green onion, if desired. Adding crispy wonton strips is optional. Enjoy!