Name: Crunchy Asian Sesame Chicken Salad
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1.5 pounds boneless skinless chicken thighs; 3 tablespoons soy sauce; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1 tablespoon honey; 2 cloves garlic minced; 1 tablespoon fresh ginger grated; 2 cups red cabbage thinly sliced; 1 cup carrots julienned; 1 red bell pepper thinly sliced; 1 cup cucumber sliced; 1/3 cup fresh cilantro chopped; 2 green onions sliced; 1 jalapeño sliced (optional); 1/4 cup roasted peanuts; 1 tablespoon sesame seeds; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon grated ginger; 1 clove garlic minced; 1 teaspoon lime juice (optional)

I still remember the first time I made this Crunchy Asian Sesame Chicken Salad—it was on a warm afternoon when I was craving something refreshing yet hearty. I wanted a dish that offered crisp textures, bold flavors, and vibrant colors all in one bowl. This salad completely delivered. Juicy grilled chicken glazed in a savory sesame-ginger dressing, nestled on a bed of crunchy cabbage, carrots, and fresh veggies—it’s the kind of meal that feels indulgent but is surprisingly light and nourishing.

What I love most about this salad is the contrast in every bite: the smoky, caramelized chicken with the cool crunch of raw veggies, the nutty richness of sesame with the tang of rice vinegar, the pop of fresh herbs with a touch of chili heat. It’s fast to prepare, gorgeous to present, and always a hit whether I’m serving it for lunch, a potluck, or a laid-back dinner. If you’re looking for something that ticks the boxes of “quick dinner,” “healthy recipe,” and “seriously satisfying,” this is it.

Why You’ll Love This Crunchy Asian Sesame Chicken Salad

This salad isn’t just another boring lunch option. It’s a power-packed dish full of texture, color, and big flavor. The sesame chicken is marinated to perfection and grilled until slightly charred, giving it a smoky depth that pairs beautifully with the crisp vegetables. The salad is tossed with a homemade Asian-style sesame dressing that brings sweet, tangy, and nutty elements to every bite.

Whether you’re trying to eat more greens, cut back on carbs, or just want something vibrant and fresh, this recipe works for almost any goal. It’s meal-prep friendly, protein-rich, gluten-free (if you use tamari), and endlessly customizable.

What Kind of Chicken Should I Use for Crunchy Asian Sesame Chicken Salad?

Boneless, skinless chicken thighs are my go-to for this salad. They stay juicy, absorb marinade well, and develop a beautifully charred exterior when grilled. If you prefer leaner meat, boneless chicken breasts work too—but make sure not to overcook them so they stay tender.

If you’re in a pinch, rotisserie chicken is also a solid shortcut. Just slice it thinly and drizzle it with some of the dressing or glaze to infuse flavor before serving.

Options for Substitutions

This salad is super adaptable, which makes it easy to tweak depending on your preferences or what you have in the fridge:

Protein: Swap chicken for grilled shrimp, steak, or tofu to keep it vegetarian.
Greens: Instead of red cabbage, try Napa cabbage or even romaine lettuce for a milder crunch.
Dressing: Store-bought sesame ginger dressing can save time, but homemade is worth the extra few minutes.
Nuts: Replace peanuts with cashews or almonds—or skip them entirely for a nut-free version.
Spice level: Not a fan of heat? Leave out the jalapeños or swap with sweet bell peppers.
Add-ins: Edamame, mandarin oranges, or crispy wonton strips are all great ways to mix things up.

This salad is forgiving, so don’t hesitate to get creative and make it your own.

Ingredients for this Crunchy Asian Sesame Chicken Salad

Each ingredient in this salad plays a role in creating a balance of flavor, texture, and freshness. Here’s what you’ll need and why:

Boneless, skinless chicken thighs – These are juicy, flavorful, and take on the marinade beautifully.
Soy sauce (or tamari for gluten-free) – Forms the base of the marinade and dressing, adding umami depth.
Sesame oil – Brings nutty richness that defines the dish.
Rice vinegar – Adds a bright, tangy note to balance the savory elements.
Honey or maple syrup – Offers a touch of sweetness to round out the flavors.
Garlic and ginger (freshly minced) – Essential aromatics that make the marinade and dressing pop.
Red cabbage – Adds crunch and a vibrant purple hue.
Carrots (julienned) – Bright and slightly sweet, they give more crunch and color.
Red bell pepper (thinly sliced) – Mild sweetness and beautiful color contrast.
Cucumber (sliced or chopped) – Refreshing and cooling against the warm chicken.
Fresh cilantro – Adds herbal brightness throughout.
Green onions – Mild sharpness and freshness in every bite.
Jalapeño (optional) – For a bit of heat and kick.
Roasted peanuts – Brings salty crunch and nuttiness.
Sesame seeds – A final garnish that adds both flavor and texture.

Every layer of this salad is chosen to build flavor and crunch, making it a meal that’s anything but boring.

Step 1: Marinate the Chicken

In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add the chicken thighs and toss to coat. Cover and marinate for at least 30 minutes—1 to 2 hours is ideal for deeper flavor.

Step 2: Make the Sesame Dressing

While the chicken marinates, mix up your dressing using the same base ingredients: soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. You can also add a bit of lime juice or chili flakes for extra zing. Set aside.

Step 3: Prep the Vegetables

Thinly slice the red cabbage, julienne the carrots, and slice the red bell pepper, cucumber, green onions, and jalapeño. Roughly chop cilantro and set all the veggies aside in a large salad bowl.

Step 4: Grill the Chicken

Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5–6 minutes per side, or until fully cooked with nice grill marks. Let it rest for a few minutes, then slice thinly across the grain.

Step 5: Assemble the Salad

Toss the chopped vegetables with the sesame dressing until lightly coated. Layer the sliced grilled chicken over the top, then sprinkle with roasted peanuts, sesame seeds, and extra cilantro.

Step 6: Serve Fresh

Serve the salad immediately while the chicken is warm and the veggies are crisp. Optionally, offer lime wedges on the side or an extra drizzle of dressing for anyone who wants more flavor.

How Long to Cook the Crunchy Asian Sesame Chicken Salad

The actual cooking time is quick—just about 10 to 12 minutes on the grill for the chicken. The thighs should be grilled over medium-high heat until they’re cooked through and have a slightly charred exterior. Internal temperature should reach 165°F (74°C) for safety.

The rest of the prep—slicing vegetables and whisking up the dressing—can be done while the chicken marinates, making the whole process smooth and efficient. From start to finish (including marinating time), you’re looking at around 45 minutes to 1 hour.

Tips for Perfect Crunchy Asian Sesame Chicken Salad

Let the Chicken Rest: After grilling, give the chicken 5 minutes to rest before slicing. This keeps it juicy.
Cut Everything Thinly: The thinner your vegetables are sliced, the better they mix and absorb the dressing.
Don’t Overdress: Add dressing gradually—toss, taste, and then add more if needed. You want flavor, not sogginess.
Use Fresh Ingredients: Especially when it comes to herbs, ginger, and garlic—fresh makes a huge difference.
Toast the Peanuts: If you have raw peanuts, toasting them quickly in a pan will boost their flavor and crunch.
Spice It Up or Down: Adjust the heat to your liking—jalapeños are optional, and chili oil can be added for spice lovers.
Make It a Meal Prep Star: Keep the dressing and chicken separate if prepping ahead, and toss everything just before serving to keep it crisp.

Watch Out for These Mistakes While Cooking

Skipping the Marinade Time: Even 30 minutes makes a noticeable difference in flavor. Don’t rush it.
Overcooking the Chicken: Thighs are forgiving, but still—watch the grill. Overcooked chicken becomes dry and tough.
Using Store-Bought Pre-Shredded Veggies: While convenient, they’re often drier and less crisp than freshly sliced produce.
Dousing the Salad in Dressing Too Early: If you dress the salad too far ahead, the veggies can wilt and lose their crunch.
Forgetting to Rest the Chicken: Cutting into it right off the grill lets the juices escape. Let it rest a few minutes.
Using Too Much Sesame Oil: It’s potent! A little goes a long way in both marinade and dressing.
Not Tasting as You Go: This salad is all about balance—sweet, salty, tangy, spicy. Taste and tweak the dressing to get it just right.

What to Serve With Crunchy Asian Sesame Chicken Salad?

This salad can absolutely stand on its own, but if you’re looking to round it out or serve it as part of a larger spread, here are some delicious ideas:

Steamed Jasmine Rice

A simple side that pairs beautifully with the flavorful chicken and helps make it more filling.

Vegetable Spring Rolls

Fresh rolls with herbs and vermicelli noodles offer a fun and light pairing—dip them in peanut or hoisin sauce.

Miso Soup

A warm and gentle soup that complements the crunch and bold flavors of the salad.

Edamame with Sea Salt

Great for snacking on the side—protein-rich and easy to prepare.

Crispy Wontons or Wonton Chips

Adds extra crunch and can be served with sweet chili or soy dipping sauce.

Chilled Soba Noodles

Tossed in sesame oil and soy, they echo the salad flavors while adding a different texture.

Mango Slices or Pineapple Spears

A fresh, juicy contrast to the savory salad, perfect for a summery meal.

Thai Iced Tea or Ginger-Lime Sparkler

Refreshing drink pairings to cool down the spice and complement the sesame notes.

Storage Instructions

If you’re planning to enjoy this Crunchy Asian Sesame Chicken Salad over a few days, some smart storage will keep everything fresh and crisp:

Store components separately: Keep the chicken, veggies, and dressing in separate airtight containers in the fridge.
Chicken: Will last up to 4 days in the fridge. Reheat gently or enjoy cold.
Vegetables: Stay fresh for about 3–4 days when stored dry and undressed.
Dressing: Keeps well for up to a week in a sealed jar. Shake before using.
Assembled Salad: Once dressed, it’s best eaten immediately or within a few hours. After that, it will lose crunch.

This salad is meal-prep friendly if you keep everything separate and toss right before eating.

Estimated Nutrition

Note: These values are approximate and based on a serving size of one salad bowl (1/4 of the recipe). Adjust depending on portion size and exact ingredients used.

Calories: ~420 kcal
Protein: 30g
Carbohydrates: 18g
Sugars: 8g
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 680mg
Fiber: 4g

This salad is high in protein, full of healthy fats from sesame and peanuts, and rich in fiber from all the raw vegetables—making it a well-rounded, energizing meal.

Frequently Asked Questions

What’s the best way to cook the chicken if I don’t have a grill?

You can use a grill pan, cast-iron skillet, or even bake the chicken in the oven at 400°F (200°C) for about 20–25 minutes. Just make sure it reaches an internal temperature of 165°F (74°C).

Can I make this salad vegetarian?

Absolutely! Swap the chicken for crispy tofu, tempeh, or even grilled mushrooms. You can still use the same marinade and dressing for flavor.

Can I use pre-cooked or rotisserie chicken?

Yes! If you’re short on time, shredded rotisserie chicken is a great shortcut. Just warm it slightly and toss it in a bit of the dressing to soak up flavor before serving.

Is this salad spicy?

It can be, but the spice level is totally in your control. Leave out the jalapeños and chili flakes if you prefer a milder version.

Can I make the dressing ahead of time?

Definitely. The sesame dressing keeps well for up to 7 days in the fridge. Just give it a good shake before using, as the ingredients may separate.

How do I keep the vegetables crisp?

Store them dry and undressed in airtight containers. Only add dressing right before serving to maintain crunch.

Can I use a different nut instead of peanuts?

Yes, cashews, slivered almonds, or even sunflower seeds work great. Toast them lightly to enhance the flavor.

What makes this salad “Asian-inspired”?

It’s all in the flavors—soy sauce, sesame oil, ginger, garlic, and rice vinegar are commonly used in East and Southeast Asian cuisines, and they give this salad its distinct, savory-sweet, umami-forward taste.

Conclusion

This Crunchy Asian Sesame Chicken Salad is the kind of recipe that brings big flavor without big effort. It’s fresh, vibrant, and full of textures that make every bite exciting. Whether you’re meal-prepping for the week or throwing together a quick dinner that feels special, this salad delivers. I love how flexible it is—you can mix and match proteins, adjust the spice, or pack it with even more veggies. One thing’s for sure: once you try it, you’ll want it in regular rotation.