Name: Sesame Chicken Salad
Prep time: 15 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 1 (14 oz) bag coleslaw or 7 cups shredded cabbage; 2 cups cooked, shredded or diced chicken; 1 cup chopped cilantro; 2/3 cup sliced green onions; 2/3 cup toasted sliced almonds; 1/2 cup shredded carrots; 1 ripe avocado, diced; 1–2 tsp toasted sesame seeds (garnish); Sesame Vinaigrette: 1/4 cup avocado or olive oil; 3 tbsp rice vinegar; 1 tbsp low-sodium soy sauce or tamari; 1 tbsp maple syrup or honey; 1 tsp toasted sesame oil; 1/2 tsp ground ginger; 1 small garlic clove, minced; Black pepper to taste

There’s something about a chilled, crunchy salad that just feels right—especially when the weather warms up or you need a quick, no-fuss dinner that still feels vibrant and nourishing. That’s exactly what this Sesame Chicken Salad delivers: a refreshing combination of crisp veggies, juicy chicken, nutty crunch, and a bold, tangy-sweet sesame vinaigrette that ties it all together. It’s the kind of recipe that you’ll turn to again and again because it checks all the boxes—fast, flexible, family-friendly, and full of flavor.

I first whipped this up one summer evening when I was craving something light but still filling. We had leftover shredded chicken from the night before and a half bag of coleslaw mix in the fridge, so I just started tossing things together. A splash of sesame oil here, a sprinkle of almonds there, and before I knew it, I had a salad that was so good, we made it again two nights later—on purpose this time.

What makes this Sesame chicken salad really special is the balance. You’ve got the savory sesame vinaigrette, the sweetness from maple syrup or honey, the crunch from almonds and cabbage, and creamy pops of avocado in every bite. It’s just the right mix of fresh and hearty, making it perfect for lunch meal-prep or a laid-back dinner with friends.

Whether you’re trying to eat a bit lighter, clean out the fridge, or just craving something delicious with minimal effort, this salad has your back. Plus, it’s totally customizable, which means you can play with the ingredients and make it your own.

Why You’ll Love This Recipe

There are plenty of reasons this Sesame Chicken Salad earns a permanent spot in the dinner rotation. First off, it’s incredibly easy to make. You’ll only need about 20 minutes from start to finish, especially if you’ve got pre-cooked chicken on hand. No stove time required—just chop, mix, shake, and toss.

Next, it’s the texture. Every bite offers a crunchy-creamy combo that’s seriously addictive. The crisp cabbage and carrots give it that satisfying crunch, while the avocado adds a rich, buttery finish that makes the salad feel indulgent, even though it’s super wholesome.

The flavor profile is also a huge win. The sesame vinaigrette is savory and slightly sweet, with just the right amount of acidity from the rice vinegar and warmth from the garlic and ginger. It’s bold without being overpowering, and it coats every piece of the salad so each bite is packed with flavor.

Another bonus? It’s wildly versatile. You can use any protein you like—shredded chicken, tofu, or even shrimp. Swap out the cabbage mix for romaine or spinach. Throw in some mandarin oranges or edamame. You can make it gluten-free, vegetarian, or even keto with just a few tweaks.

Best of all, it’s a total crowd-pleaser. Adults love it, kids will eat it (especially if you skip the cilantro), and it travels well for potlucks or picnics.

Health Benefits

Not only does this Sesame chicken salad taste amazing, but it’s also full of nourishing ingredients that will make you feel just as good as it tastes.

Cabbage and carrots provide a hefty dose of fiber, which supports digestion and keeps you full. They’re also packed with antioxidants and vitamins like C and K, which help boost your immune system and support healthy bones.

Chicken adds lean protein, helping to build muscle and keep energy levels stable throughout the day. It also makes the salad more filling, so you’re less likely to reach for snacks an hour later.

Avocados are a great source of healthy fats, which are essential for brain function and nutrient absorption. Plus, they add a creamy texture that makes the salad feel more indulgent without weighing it down.

The sesame vinaigrette includes sesame oil and olive or avocado oil, both of which offer heart-healthy monounsaturated fats. Ginger and garlic bring anti-inflammatory properties to the table, and a touch of maple syrup or honey adds natural sweetness without refined sugars.

Altogether, this salad is a balanced meal with protein, healthy fats, fiber, and essential nutrients—all wrapped up in one flavorful bowl.

Preparation Time, Servings, and Nutritional Information

Total Time: 20 minutes
Servings: 4 hearty portions
Calories per Serving: Approximately 420
Protein: 27g
Carbohydrates: 19g
Fat: 28g
Fiber: 6g

This nutritional info may vary slightly depending on your ingredient choices, but overall, it’s a healthy, balanced dish that fits easily into a variety of meal plans.

Ingredients List

For the Salad:

1 (14 oz) bag coleslaw mix or 7 cups shredded green and purple cabbage
2 cups cooked, shredded or diced chicken (rotisserie chicken works great)
1 cup chopped fresh cilantro (optional if you’re not a fan)
2/3 cup sliced green onions (about 4–5 stalks)
2/3 cup toasted sliced almonds
1/2 cup shredded carrots (or matchstick carrots)
1 ripe avocado, diced
1–2 teaspoons toasted sesame seeds (for garnish)

For the Sesame Vinaigrette:

1/4 cup avocado oil or olive oil
3 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce or tamari (for gluten-free)
1 tablespoon maple syrup or honey
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger (or 1 teaspoon freshly grated)
1 small clove garlic, minced (or 1/4 teaspoon garlic powder)
A few cracks of freshly ground black pepper

You can double the vinaigrette if you love your salads extra saucy—it stores well in the fridge for up to a week.

Step-By-Step Cooking Instructions

Make the Sesame Vinaigrette
Start by combining all vinaigrette ingredients in a mason jar or small mixing bowl. If using a jar, just screw on the lid and shake until everything is well blended. Otherwise, whisk until the mixture is smooth and slightly emulsified. Taste and adjust—add a bit more soy sauce if you like it saltier, or a splash more vinegar if you prefer a sharper bite.
Prep the Salad Base
Grab a large mixing bowl and add the coleslaw mix or shredded cabbage. Add the carrots, chopped cilantro, sliced green onions, and toasted almonds. If you haven’t toasted the almonds yet, you can do so by placing them in a dry skillet over medium heat for about 3–4 minutes, shaking often, until golden and fragrant. Let them cool before adding.
Add the Chicken
Toss in the cooked, shredded or diced chicken. If you’re using rotisserie chicken, be sure to remove any skin and shred it into bite-sized pieces. This step is a huge time saver, especially on busy weeknights.
Drizzle and Toss
Pour the vinaigrette over the salad mixture. Use salad tongs or clean hands to gently toss everything together until well coated. Make sure the dressing is evenly distributed so that every bite gets that savory-sweet flavor.
Finish with Avocado and Sesame Seeds
Right before serving, gently fold in the diced avocado. Sprinkle toasted sesame seeds on top as a final garnish. If you’re prepping ahead, wait to add the avocado and almonds until serving so they stay fresh and crunchy.

How to Serve

This salad is super versatile and can be served in several delicious ways:

Serve it as a main course for lunch or dinner with a side of whole grain bread or pita.
Use it as a filling for lettuce wraps or inside whole wheat wraps for a fun handheld meal.
Serve it over brown rice or quinoa for a hearty grain bowl twist.
Offer it as a side dish with grilled chicken, fish, or tofu for a balanced dinner.

Pairing Suggestions

When it comes to pairing, this sesame chicken salad plays well with others:

Side Dishes: A light miso soup, roasted sweet potatoes, or crispy vegetable spring rolls complement it beautifully.
Drinks: Try it with chilled sparkling water infused with cucumber and mint, or a light iced green tea with a hint of lemon.
For Kids: Serve the salad components separately, and let little ones build their own bowl with their favorite parts.

Storage, Freezing & Reheating Instructions

Storage: Store leftover salad (without avocado) in an airtight container in the refrigerator for up to 3 days. The cabbage holds up surprisingly well without getting soggy, especially if you don’t overdress it.

Freezing: This recipe isn’t ideal for freezing once assembled, but you can freeze the cooked chicken separately and use it later for a fresh batch of salad.

Reheating: Not needed—this dish is best served cold or at room temperature. If using frozen chicken, thaw and warm it gently before adding to the salad.

Common Mistakes to Avoid

Overdressing the Salad: Start with a light drizzle and add more as needed. Too much vinaigrette can make the salad soggy.
Not Toasting the Almonds: This simple step adds flavor and crunch—don’t skip it.
Adding Avocado Too Early: Avocado can brown quickly, so it’s best added right before serving.
Skipping the Chicken Seasoning: If your chicken is bland, the whole salad can fall flat. A quick sprinkle of salt or a drizzle of soy sauce helps bring it to life.
Using Watery Dressing: Whisk or shake the dressing well so it emulsifies and coats the salad evenly.

Pro Tips

Double the Dressing: It keeps well and can be used for other salads or as a marinade for chicken or tofu.
Make It Vegetarian: Swap the chicken for crispy tofu or chickpeas.
Gluten-Free Friendly: Use tamari instead of soy sauce to make this gluten-free.
Meal Prep Ready: Store components separately and assemble just before eating to keep everything fresh.
Customizable Crunch: Try adding cashews, crispy wonton strips, or sunflower seeds for a different texture.

Frequently Asked Questions (FAQs)

Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken, grilled chicken breasts, or any leftover shredded chicken will work beautifully.

What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or white wine vinegar. The flavor will be slightly different, but still delicious.

Is this salad spicy?
Nope! But you can easily add a pinch of red pepper flakes or a splash of sriracha to the dressing if you want a little heat.

Can I make this salad ahead of time?
Yes! Just store the dressing separately and wait to add avocado and almonds until just before serving.

What’s the best way to toast almonds?
Heat a dry skillet over medium and stir the almonds frequently for about 3–4 minutes until golden brown and fragrant.

Can I make this dairy-free?
Yes, this recipe is naturally dairy-free as long as you don’t add any cheese-based toppings.

What’s a good substitute for avocado oil?
Olive oil works well here—just choose a light-tasting one so it doesn’t overpower the dressing.

How do I keep the avocado from browning?
Add the avocado just before serving. If prepping ahead, toss the diced avocado in a little lemon or lime juice.

What can I use instead of cilantro?
Flat-leaf parsley or a bit of fresh mint will work as a milder alternative.

Is this kid-friendly?
Definitely. Kids love the crunchy textures and creamy avocado. You can even serve the components separately for picky eaters.

Conclusion & Call to Action

This sesame chicken salad is proof that healthy eating doesn’t have to be boring or complicated. It’s crunchy, colorful, full of bold flavor, and incredibly easy to make with whatever ingredients you have on hand. Whether you’re feeding a family, prepping lunch for the week, or looking for a dish that’s as satisfying as it is refreshing, this salad truly delivers.

So go ahead—try it out, make it your own, and don’t forget to share your version. I’d love to hear how it turned out for you. If you’ve got a fun variation or serving idea, leave a comment or tag me on social media with your creation. Happy salad making!