Name: Crunchy Asian Sesame Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups cooked and shredded chicken; 4 cups mixed salad greens; 1 cup shredded carrots; 1 cup red cabbage, shredded; 1/2 cup sliced bell peppers; 1/4 cup green onions, sliced; 1/4 cup sesame seeds; 1/4 cup chopped cilantro (optional); 1/2 cup crispy chow mein noodles; 1/4 cup soy sauce; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1 tablespoon honey or sugar; 1 tablespoon grated ginger; 1 clove garlic, minced

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Last updated on December 29, 2025

I still remember the first time I made this Crunchy Asian Sesame Chicken Salad — I was trying to impress a friend and ended up wearing half the dressing. It was a hilarious mess, but by the time we cleaned up, we were both hooked. If you’ve ever worried about a salad tasting bland, getting soggy, or being too complicated to pull off, you’re not alone. Many home cooks fear overcomplicating dressings or losing the crunch, but I promise this recipe is simple, forgiving, and totally doable — even if it’s your first time making an Asian-style salad.

Why I Love This Recipe of Crunchy Asian Sesame Chicken Salad

I fell for this salad because it’s one of those dishes that feels both comforting and light. It gives you the warm satisfaction of home-cooked chicken combined with bright, crisp veggies and a nutty, slightly sweet dressing. For busy weeknights, beginner cooks, or anyone who loves crunchy textures, this salad checks all the boxes. It’s forgiving: if your veggies aren’t exactly the same size, or if your chicken is a little more shredded than sliced, it still tastes wonderful. The dressing comes together in a minute, and the crunchy chow mein noodles and sesame seeds make every bite exciting. I come back to this recipe when I want something cozy but not heavy, and when I want a dish that pleases a crowd without stealing my whole evening.

Ingredients You’ll Need for Crunchy Asian Sesame Chicken Salad

Essentials

2 cups cooked and shredded chicken — I usually use rotisserie chicken for speed, but poached or baked chicken works great. Shred with two forks for the best texture.
4 cups mixed salad greens — a mix of romaine, baby spinach, and butter lettuce is lovely. Use whatever you like.
1 cup shredded carrots — pre-shredded works fine, but freshly shredded carrots taste brighter.
1 cup red cabbage, shredded — thin ribbons add color and crunch.
1/2 cup sliced bell peppers — a mix of red and yellow is cheerful; slice thin so they’re easy to eat.
1/4 cup green onions, sliced — both white and green parts add mild onion flavor.
1/4 cup sesame seeds — lightly toasted if you have time, for extra flavor.
1/4 cup chopped cilantro — optional if you like the fresh herb note (omit if you don’t).
1/2 cup crispy chow mein noodles — these give the salad its signature crunch. Keep them until right before serving.
1/4 cup soy sauce — use low-sodium if you prefer less salt.
2 tablespoons sesame oil — toasted sesame oil gives a deeper, nuttier taste.
2 tablespoons rice vinegar — adds the right amount of tang.
1 tablespoon honey or sugar — a touch of sweetness balances the soy.
1 tablespoon grated ginger — fresh is best; jarred minced ginger works in a pinch.
1 clove garlic, minced — adds depth; use more if you love garlic.

Optional Add-ons

Sliced cucumbers or snow peas for extra crunch.
Toasted peanuts or cashews for nutty bite (if no allergies).
Mandarin orange segments for a sweet, fruity twist.
Avocado slices for creaminess (add last so it doesn’t brown).
A squeeze of lime for extra brightness.
Red pepper flakes or a dash of Sriracha if you like heat.

Substitutions and Shortcuts

Chicken: Use leftover roasted chicken, store-bought rotisserie, or quickly poach chicken breasts in simmering water for 12–15 minutes. For even faster prep, use shredded canned chicken, though fresh tastes best.
Greens: Swap mixed greens for napa cabbage or shredded iceberg if you want more crunch.
Sesame oil: If you don’t have sesame oil, use a neutral oil (like grapeseed) plus a small spoon of tahini for nuttiness.
Rice vinegar: Apple cider vinegar can work in a pinch, but start with less and taste.
Honey: Use maple syrup or brown sugar as alternatives.
Chow mein noodles: Substitute with potato sticks, crushed ramen noodles (discard seasoning packets), or toasted slivered almonds.
Ginger & garlic: Use 1/2 teaspoon ground ginger and 1/4 teaspoon garlic powder if fresh is unavailable.
Gluten-free: Use tamari or a gluten-free soy sauce and ensure the chow mein noodles are replaced with a gluten-free crunch (toasted nuts/seeds).

Shortcuts

Buy a rotisserie chicken and pre-shredded slaw mix to cut prep time in half.
Make the dressing ahead and keep it in the fridge for up to 3 days.
Toast sesame seeds in a dry pan quickly while prepping other ingredients — it takes 2–3 minutes and adds a lot of flavor.

If you want another version with a slightly different crunch and dressing, I sometimes look at recipes like this easy crunchy Asian chicken salad for inspiration — it’s a helpful reference when I want to mix things up.

How to Make Crunchy Asian Sesame Chicken Salad Step-by-Step

Before you start: wash and dry your greens well. A salad spinner is a tiny investment that pays off here — dry leaves hold dressing better.

Step 1 — Prepare the Chicken

If you’re using rotisserie or leftover chicken, remove skin (if you prefer) and shred the meat into bite-sized pieces. Aim for about 2 cups packed.
If you need to cook chicken: poach two boneless, skinless chicken breasts in gently simmering water with a bay leaf, a few peppercorns, and a half onion for about 12–15 minutes, until internal temperature reaches 165°F (74°C). Let rest, then shred. Baking at 375°F (190°C) for 20–25 minutes works too — brush with a little oil and sprinkle with salt.

Step 2 — Prep the Veggies

Place 4 cups mixed salad greens in a large bowl.
Shred 1 cup carrots (or use pre-shredded) and add to the bowl.
Thinly slice 1 cup red cabbage and add for color and crunch.
Slice 1/2 cup bell peppers into thin strips.
Slice 1/4 cup green onions on an angle for a prettier look.
Chop 1/4 cup cilantro if you’re using it, or leave it out if you prefer a milder flavor.

Step 3 — Make the Dressing

In a small bowl (or a jar with a lid), whisk together:
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or sugar)
- 1 tablespoon grated ginger
- 1 clove minced garlic
Taste the dressing and adjust: add a touch more honey if you want it sweeter, or more rice vinegar if you like extra tang. If it’s too salty, a teaspoon or two of water can mellow it.
If you want a creamier dressing, whisk in 1 to 2 teaspoons of plain yogurt or a spoonful of tahini.

Step 4 — Toss the Salad

Drizzle about two-thirds of the dressing over the salad and chicken. Toss gently so everything gets coated without bruising delicate greens.
Taste and add more dressing if needed. The salad should taste lively — not flat or overly salty.

Step 5 — Add the Crunch and Finish

Sprinkle 1/4 cup sesame seeds over the salad.
Add the 1/2 cup crispy chow mein noodles just before serving so they stay crunchy.
Toss lightly one last time to distribute sesame seeds and noodles, or simply scatter them on top for presentation.

Pro tips while making:

Keep crunchy toppings until the end — they get soggy fast.
If you’re making this ahead for a picnic or potluck, pack the dressing separately and combine just before serving.
For even flavor distribution, let the shredded chicken sit in a tablespoon of the dressing for 5–10 minutes before adding to the greens.

If you like variations with ginger-sesame coleslaw-style dressings, this chicken coleslaw salad with ginger-sesame dressing is a good comparison for dressing thickness and balance.

Common Mistakes to Avoid

Making this salad is easy, but a few common missteps can detract from its charm. Below I outline three pitfalls and how to avoid them so every bite stays fresh, balanced, and crunchy.

Soggy Greens from Too-Much Dressing

One of the most frequent mistakes is overdressing the salad. Greens are delicate and quickly go limp if doused in liquid. To avoid sogginess:

Start with less dressing than you think you need — you can always add more after tasting.
Toss gently, and serve promptly.
If preparing ahead, dress only the chicken and heartier vegetables (like cabbage and carrots) and keep the leafy greens separate until serving.

Overpowering or Unbalanced Dressing

A strong dressing can mask the fresh flavors of the vegetables and chicken. This often happens when soy sauce or sesame oil is used in excess.

Taste as you go: mix a small spoonful on a plate and taste before adding to the whole bowl.
Balance salty (soy sauce) with sweet (honey) and acid (rice vinegar). If it’s too salty, add a little honey or water to dilute.
Fresh grated ginger and minced garlic are bright — adjust them to your preference, especially if you’re serving kids or those sensitive to strong flavors.

Losing the Crunch

Crunch is the soul of this salad. Adding crunchy noodles or seeds too early will leave them soggy by mealtime.

Add the crispy chow mein noodles and toasted sesame seeds right before serving.
If you’re packing for lunch, keep the crunchy toppings in a separate small container and add them at the table.
As substitutes (crushed ramen packets or toasted almonds), follow the same rule: keep them separate until the last minute.

Serving Suggestions for Crunchy Asian Sesame Chicken Salad

This salad is versatile. Serve it as a light weeknight dinner, a potluck favorite, or a vibrant side at a family meal. Below are three ways to present and pair it to suit different occasions.

Make It a Main Dish

To turn it into a more filling main, double the chicken or add a scoop of cooked quinoa or brown rice underneath. A handful of edamame or chickpeas increases protein and keeps it balanced.
Warm chicken works beautifully; toss warm shredded chicken with a bit of dressing first so it melds with the greens for a comforting twist.
Serve with whole-grain rolls or a slice of crusty bread to round out the meal.

Serve It as a Side or at Gatherings

This salad shines as a side alongside grilled fish, baked tofu, or vegetable skewers. It’s a fresh counterpoint to richer mains.
For potlucks, assemble the greens and veggies in a large serving bowl, and place the dressing and crunchy toppings on the side so guests can customize.
It’s colorful and pretty on a platter — great for holidays when you want a lighter option next to heavier dishes.

Storing, Prepping, and Leftovers

Store dressing separately in a sealed jar in the fridge for up to 3 days.
Keep shredded chicken in an airtight container in the fridge for 3–4 days.
If you have leftovers, toss them gently and add fresh crunchy toppings when you serve again. Leftover salad can be eaten cold or briefly warmed (remove crunchy toppings first).
If you plan to pack it for lunch, keep the dressing and crunchy toppings separate until you’re ready to eat.

Conclusion

I hope this walk-through showed you that Crunchy Asian Sesame Chicken Salad is easier than it looks — and more forgiving than you might expect. You learned how to prep simple ingredients, make a balanced sesame-ginger dressing, and keep the crunch where it belongs. You can customize this salad to your taste by swapping greens, adding nuts, or adjusting the dressing. It’s cozy, classic, and beginner-approved — a reliable recipe that feels special without being fussy. For more inspiration and a slightly different take on sesame chicken salad ideas, check out Incredible Sesame Chicken Salad | Ambitious Kitchen.

FAQs About Crunchy Asian Sesame Chicken Salad

Q1: How long does Crunchy Asian Sesame Chicken Salad keep in the fridge?
A1: Leftovers are best stored separately: keep the dressing, crunchy toppings, and salad components in separate containers. Cooked shredded chicken will keep 3–4 days, dressing up to 3 days. Once fully dressed with crunchy toppings, the salad will be best the same day.

Q2: Can I make Crunchy Asian Sesame Chicken Salad vegetarian?
A2: Yes. Swap the chicken for baked tofu, tempeh, or chickpeas. Use the same dressing and keep the crunchy toppings the same for texture.

Q3: Is Crunchy Asian Sesame Chicken Salad gluten-free?
A3: The salad can be gluten-free if you use tamari or a certified gluten-free soy sauce and replace chow mein noodles with gluten-free crunchy alternatives like toasted nuts or crispy rice sticks.

Q4: Can I use pre-made rotisserie chicken for Crunchy Asian Sesame Chicken Salad?
A4: Absolutely. Rotisserie chicken is a great shortcut — just shred it and toss with a little dressing before combining with the greens for best flavor.

Q5: What are some quick ways to make Crunchy Asian Sesame Chicken Salad for a crowd?
A5: Double the ingredients, keep dressing separate, and add crunchy toppings right before serving. Arrange the salad on a large platter and let guests add dressing and toppings to taste.

I’d love to hear how your salad turns out — feel free to ask questions or tell me what variations you tried.

Crunchy Asian Sesame Chicken Salad

Why I Love This Recipe of Crunchy Asian Sesame Chicken Salad