This Easy Sesame Chicken Salad is fresh and crunchy, packed with juicy chicken, crisp veggies, and a tasty sesame dressing. It’s a perfect meal for lunch or dinner!
I love how colorful this salad is, and it makes a great way to use up leftover chicken. Toss it all together and enjoy—dinner just got easy and fun! 🥗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for quick grilling. If you’re short on time, rotisserie chicken is a tasty and easy substitute. Just shred it and skip to adding it to the salad!
Soy Sauce: This adds umami flavor to the dish. For a gluten-free option, you can use tamari instead. Also, low-sodium soy sauce can help reduce saltiness if you’re watching your sodium intake.
Sesame Oil: It brings a rich, nutty flavor. You can use avocado oil if you need a milder flavor or are avoiding sesame for any reason.
Cabbage Mix: The combo of green and red cabbage gives a nice color and crunch. You can use just one type or substitute with coleslaw mix for convenience.
Nuts: Almonds and cashews give crunch and protein. You can also try sunflower seeds or pumpkin seeds if nuts are a concern for allergies.
How Do I Make Sure My Chicken Stays Juicy on the Grill?
Grilling chicken correctly keeps it juicy and flavorful! Here’s how:
- Marinate your chicken: This not only adds flavor but also keeps it moist. Allow at least 20 minutes in the marinade.
- Get your grill hot: Ensure the grill is preheated to medium-high heat. This helps in searing the chicken quickly, locking in juices.
- Don’t flip too often: Grill each side for about 5-7 minutes without moving it around. This helps create nice grill marks and a flavorful crust.
- Check doneness: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safety and tenderness.
- Let it rest: After grilling, let the chicken sit for a few minutes. This redistributes the juices, keeping each bite flavorful and juicy!
Enjoy making this salad—it’s as satisfying to eat as it is to prepare!
Easy Sesame Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp soy sauce
- 1 tbsp sesame oil (for marinade)
- 1 tbsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
For the Salad:
- 4 cups shredded cabbage mix (green and red cabbage)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup almonds, sliced
- 1/4 cup cashews, halved or whole
- 1 tbsp sesame seeds (white or toasted)
For the Sesame Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 tbsp olive oil or neutral oil
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1 tsp sriracha or chili paste (optional)
How Much Time Will You Need?
This recipe takes about 20-30 minutes of preparation time, plus an additional 20 minutes to marinate the chicken. In total, you can expect to spend around 40-50 minutes from start to finish, with the hands-on time being quite manageable!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a small bowl, whisk together the soy sauce, sesame oil (for marinade), honey, grated ginger, and minced garlic. Place the chicken breasts in a sealable bag or dish and pour the marinade over them. Make sure the chicken is well-coated. Refrigerate for at least 20 minutes (or up to 2 hours) to allow the flavors to soak in.
2. Prepare the Salad Ingredients:
While the chicken marinates, get your vegetables ready! In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, green onions, jalapeño (if using), and chopped cilantro. Toss them together and set them aside.
3. Grill the Chicken:
Preheat a grill or grill pan over medium-high heat. Once heated, take the chicken out of the marinade and place it on the grill. Cook for about 5-7 minutes on each side or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C). Once done, let the chicken rest for a few minutes before slicing it thinly.
4. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, olive oil, grated ginger, minced garlic, and sriracha (if using). Mix until well combined, and set aside.
5. Assemble the Salad:
Pour the dressing over the vegetable mix and toss well to coat everything evenly. Then, arrange the sliced grilled chicken on top of the salad. Finally, sprinkle with sesame seeds, sliced almonds, and cashews for that extra crunch!
6. Serve and Enjoy:
Garnish with additional green onion slices and cilantro if desired. Serve immediately, and enjoy your fresh, crunchy Easy Sesame Chicken Salad!
This salad is bright, colorful, and filled with textures that delight the palate. Enjoy every flavorful bite!
FAQ for Easy Sesame Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly here. Just shred it and toss it in with the salad ingredients for a quick meal.
What Can I Substitute for Soy Sauce?
If you need a gluten-free option, tamari is a great substitute for soy sauce. For a low-sodium alternative, you can use low-sodium soy sauce or coconut aminos, which also adds a slightly sweet flavor.
How Long Can I Store Leftovers?
You can store leftover salad in an airtight container in the refrigerator for up to 2 days. Just keep the dressing separate until you’re ready to eat, as this will help maintain the salad’s freshness and crunch.
Can I Make This Salad Ahead of Time?
Yes! You can prep the salad ingredients and make the dressing in advance. Just keep them separate until you’re ready to serve to keep the vegetables fresh and crunchy. It’s a great meal prep idea!
