Why I Love This Recipe

Some salads are just there to check the box, but this one is the meal. Between the caramelized sesame chicken, crunchy veggies, and the creamy homemade dressing, every forkful has the perfect mix of texture and flavor. It’s fresh enough for a warm afternoon but filling enough that you won’t be rummaging through the pantry an hour later.

Enjoying The Leftovers

This salad is perfect for meal prep as long as you keep the dressing separate. It takes less than a minute to toss everything together when you’re ready to eat, and the vegetables stay nice and crisp.

Storing

Store the chicken, chopped vegetables, and sesame dressing in separate airtight containers in the refrigerator for up to 4 days. Assemble the salad just before serving for the freshest texture.

Reheating

Enjoy the chicken warm or cold, then drizzle generously with the sesame dressing and toss everything together. Finish with green onions, sesame seeds, or a handful of crunchy wonton strips if you want a little extra crunch.

A bowl of sesame chicken on top of cabbage slaw mix garnished with chopped green onions and sesame seeds.
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Sesame Chicken Salad

This isn't the sad desk salad you're thinking of. This Sesame Chicken Salad is loaded with juicy caramelized chicken, crisp vegetables, and a creamy almond butter sesame dressing that pulls everything together. It's fresh, filling, and one of those lunches you'll actually count down the hours to eat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
US M
Servings 6

Ingredients

For the chicken marinade
  • 1 1/2 lbs chicken thighs, cubed
  • 1/3 cup coconut aminos
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tbsp minced garlic
  • 1/2 tsp pepper
For the dressing
  • 2 tbsp honey
  • 1/2 cup almond butter
  • 1/3 cup coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp ginger powder
  • 1 tbsp minced garlic
  • 2 tbsp rice vinegar
For the salad
  • Shredded iceberg lettuce
  • Cabbage slaw mix
  • Shredded carrots
  • Cilantro, chopped
  • Green onion, sliced
  • Sliced red bell pepper
  • Sliced almonds
  • Sesame seeds
US – M

Instructions

  • In a large bowl, add the cubed chicken and all the chicken marinade ingredients. Mix well and refrigerate while you prepare the dressing.
  • Next, make the dressing. Add all the dressing ingredients to a blender and blend on high until smooth. Pour the dressing into a jar or a bowl and set it in the fridge until you’re ready to assemble the bowls.
  • Preheat a pan to medium-high heat. Once hot, add the chicken along with the marinade juices.
  • Cook for about 10-12 minutes, stirring occasionally, until fully cooked, the juices have evaporated, and the chicken is nice and crispy.
  • Now it’s time to assemble! In a bowl, add as much as you want of the following: iceberg lettuce, cabbage slaw, shredded carrots, sliced red bell pepper, chopped cilantro, sliced green onion, and sliced almonds.
  • Pour some of the dressing in and give it a good stir. Then add the sesame chicken, a little more dressing, and top with some sesame seeds. Enjoy!

Equipment

measuring cups
mixing bowls
cutting board
blender

Nutrition Per Serving

Calories: 475kcal | Carbohydrates: 21g | Protein: 23g | Fat: 33g | Fiber: 3g