Asian Sesame Chicken Salad
A crunchy, vibrant salad featuring shredded cabbage, edamame, carrots, and grilled chicken tossed in a sesame ginger dressing. It's a lighter alternative to heavy coleslaw and packed with flavor. The crispy noodles on top add irresistible texture.
About This Salad Recipe
About This Recipe
Asian Sesame Chicken Salad is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A crunchy, vibrant salad featuring shredded cabbage, edamame, carrots, and grilled chicken tossed in a sesame ginger dressing. It's a lighter alternative to heavy coleslaw and packed with flavor. The crispy noodles on top add irresistible texture. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Asian Sesame Chicken Salad is the kind of dish that rewards care and always feels worth repeating.
Asian Sesame Chicken Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup shelled edamame, cooked and cooled
- 1/4 cup sliced green onions
- 1/4 cup sliced almonds
- 1/2 cup crispy wonton noodles or chow mein noodles
- 1/4 cup sesame ginger dressing
- 1 tbsp sesame seeds
How to Make Asian Sesame Chicken Salad
- 1
In a large bowl, combine the coleslaw mix, cooked chicken, edamame, and green onions. Using pre-shredded coleslaw mix saves time and ensures a consistent texture.
- 2
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Toasting nuts releases their oils and intensifies their flavor.
- 3
Add the toasted almonds and half of the crispy noodles to the salad. Save some noodles for garnish to maintain their crunch.
- 4
Drizzle the sesame ginger dressing over the salad and toss well to coat. Tossing right before serving keeps the vegetables crisp.
- 5
Top with the remaining crispy noodles and sesame seeds. Serve immediately.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Asian Sesame Chicken Salad.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
340
Calories
30g
Protein
18g
Fat
18g
Carbs
Serving Suggestions
Serve Asian Sesame Chicken Salad with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Asian Sesame Chicken Salad
A crunchy, vibrant salad featuring shredded cabbage, edamame, carrots, and grilled chicken tossed in a sesame ginger dressing. It's a lighter alternative to heavy coleslaw and packed with flavor. The crispy noodles on top add irresistible texture.
Prep
20 min
Cook
10 min
Total
30 min
Servings
4 servings
Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup shelled edamame, cooked and cooled
- 1/4 cup sliced green onions
- 1/4 cup sliced almonds
- 1/2 cup crispy wonton noodles or chow mein noodles
- 1/4 cup sesame ginger dressing
- 1 tbsp sesame seeds
Instructions
- In a large bowl, combine the coleslaw mix, cooked chicken, edamame, and green onions. Using pre-shredded coleslaw mix saves time and ensures a consistent texture.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Toasting nuts releases their oils and intensifies their flavor.
- Add the toasted almonds and half of the crispy noodles to the salad. Save some noodles for garnish to maintain their crunch.
- Drizzle the sesame ginger dressing over the salad and toss well to coat. Tossing right before serving keeps the vegetables crisp.
- Top with the remaining crispy noodles and sesame seeds. Serve immediately.
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