Sesame Chicken Salad Recipe

This vibrant Sesame Chicken Salad blends tender, golden chicken with crisp mixed greens and colorful vegetables. Enlivened by a creamy, tangy sesame vinaigrette and a sprinkle of toasted sesame seeds, the dish delivers an explosion of flavor. Perfect for Asian Fusion Dinner Ideas and a standout in Sesame Salad Recipes, it’s a healthy, satisfying treat.

I always been a fan of recipes that deliver solid nutrition with loads of flavor. This Sesame Chicken Salad is a perfect example of that balanced mix of crunch and creaminess.

I start with 1 lb boneless, skinless chicken breasts cut into bite sized pieces. I season them with salt and pepper, dust with 1 tbsp cornstarch then fry them in 2 tbsp vegetable oil until they get a great crisp.

For the salad, I toss together 4 cups mixed salad greens, shredded Napa cabbage, 1 cup shredded carrots, 1 cup sliced red bell pepper, 1/2 cup sliced cucumber, and 2 thinly sliced green onions. The tangy sesame vinaigrette is made with 2 tbsp toasted sesame oil, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp Dijon mustard, 1 minced garlic clove, 1 tbsp mayonnaise and 1 tsp grated fresh ginger.

I finish it off with 2 tbsp toasted sesame seeds. This dish packs protein, vitamins and healthy fats making it a great choice for lunch or dinner even when you are on the go.

Why I Like this Recipe

I like this recipe because:
1. I love how crunchy the salad stays even when you toss it with the warm chicken—it gives me that satisfying mix of textures.
2. I really dig the tangy-sweet kick of the sesame vinaigrette; it makes every bite interesting.
3. I appreciate that it’s super quick and easy to put together, which means I can enjoy a healthy meal even on busy days.
4. I like how the toasted sesame seeds add an extra nutty crunch that ties the whole dish together so nicely.

This Sesame Chicken Salad is just amazing. It’s crunchy and creamy at the same time, and the warm chicken mixed with fresh veggies is just so satisfying. The dressing, with its tangy and sweet vibes, really brings everything together, making each bite pop with flavor. I mean, it’s not perfect, but that’s what makes it feel like a real homemade dish—easy, a little messy, and totally worth every bite.

Ingredients

• Chicken: Lean protein that builds muscle and fills you up.

  seasoned for extra flavor.

• Salad Greens: Mixed greens and Napa cabbage give fiber, vitamins, and a crisp texture.
• Veggies: Carrots, red bell pepper, cucumber, and green onions add crunch, color, and nutrients.
• Sesame Vinaigrette: Tangy, sweet, and creamy dressing mixing toasted sesame oil, rice vinegar, soy, honey, and mustard.
• Garnish: Toasted sesame seeds offer a satisfying crunch and a rich, nutty flavor.

Ingredient Quantities

• Chicken:
  • 1 lb boneless skinless chicken breasts, cut into bite sized pieces
  • Salt and pepper to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil

• Salad:
  • 4 cups mixed salad greens (like romaine or spring mix)
  • 1 cup shredded Napa cabbage
  • 1 cup shredded carrots
  • 1 cup sliced red bell pepper
  • 1/2 cup sliced cucumber
  • 2 green onions, thinly sliced

• Sesame Vinaigrette:
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon mayonnaise (for extra creaminess)
  • 1 teaspoon grated fresh ginger

• Garnish:
  • 2 tablespoons toasted sesame seeds

How to Make this

1. Cut the chicken into bite sized pieces then season them with salt and pepper and toss in the cornstarch until they are evenly coated

2. Heat the vegetable oil in a large skillet over medium-high heat and fry the chicken for about 6 to 8 minutes until it’s golden and cooked through

3. While the chicken is cooking, in a large bowl mix together the salad greens, shredded Napa cabbage, carrots, red bell pepper, cucumber slices and green onions

4. In a small bowl whisk the toasted sesame oil, rice vinegar, soy sauce, honey, Dijon mustard, minced garlic, mayonnaise and freshly grated ginger to make your tasty sesame vinaigrette

5. Once the chicken is done, remove it from the skillet and let it rest for a couple of minutes so it stays juicy

6. Add the warm chicken to your salad bowl and gently mix to combine all the fresh ingredients

7. Drizzle the sesame vinaigrette all over the chicken and salad making sure every bite gets some of that creamy, tangy flavor

8. Toss the salad lightly so every ingredient is coated well with the dressing

9. Sprinkle toasted sesame seeds on top to add a nice crunch and extra nutty flavor

10. Serve immediately and enjoy your crunchy, creamy, sweet and savory Sesame Chicken Salad!

Equipment Needed

1. A large skillet to fry the chicken
2. A sturdy cutting board for prepping the chicken and veggies
3. A sharp chef knife for cutting everything up
4. Measuring cups and spoons to make sure your ingredient amounts are right
5. A large mixing bowl to toss your salad greens and veggies
6. A small bowl for mixing the sesame vinaigrette
7. A whisk to blend the dressing smoothly
8. A spatula to stir the chicken and mix the salad ingredients together

FAQ

Sesame Chicken Salad Recipe Substitutions and Variations

• For the chicken, you can use firm tofu or even shrimp if you want a different protein option
• If you run out of cornstarch, arrowroot powder or even potato starch can be a decent replacment
• If toasted sesame oil isn’t available, try a light olive oil with a few drops of sesame oil mixed in to keep that nutty flavor
• If you don’t have rice vinegar, apple cider vinegar can work pretty well in the vinaigrette
• Instead of mixed greens, you can use baby spinach or arugula for a similar fresh crunch

Pro Tips

Here are a few tips to help you out:

1. Make sure you coat the chicken evenly in cornstarch before frying. It’s gonna help lock in the juices and give you that nice crispiness you want in every bite.

2. Keep an eye on the oil temperature – if its too hot, the chicken can burn on the outside while staying a bit raw on the inside. It really works best if the oil is hot but not smoking.

3. Give the dressing a good whisk so that the honey, garlic and ginger mix uniformely instead of clumping up, which can happen if you just throw them all together.

4. Let the chicken rest a couple minutes once its done and before you toss it with the salad. This helps the meat stay juicy and prevents it from drying out while mixing in the fresh veggies.