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Crunchy Asian Sesame Chicken Salad with Soy Ginger Dressing

  • Author: Katty

Description

This Asian sesame chicken salad with crispy wonton strips is the ultimate meal prep solution. Packed with crunchy vegetables, lean chicken, and a tangy sesame dressing, it stays fresh and vibrant for days. The textures—from tender chicken to crispy wontons—make every bite satisfying. Ideal for lunch, dinner, or a grab-and-go meal, it’s flavorful, balanced, and incredibly versatile.

Ingredients

Scale

For the salad:

  • 2 cups cooked chicken breast, shredded or sliced
  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 1 cup snow peas, trimmed and sliced
  • ½ cup fresh cilantro, chopped
  • ½ cup sliced almonds, toasted
  • 1 cup crispy chow mein noodles or wonton strips
  • 1 tablespoon sesame seeds, toasted (optional)

For the sesame dressing:

  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Dijon mustard (as substitute for any wine-based ingredient)
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • Salt and black pepper, to taste

Instructions

  1. In a large mixing bowl, combine green cabbage, purple cabbage, carrots, bell pepper, green onions, snow peas, and cilantro.
  2. Add the cooked chicken and gently toss everything together.
  3. In a small bowl or jar, whisk together all ingredients for the sesame dressing until smooth and emulsified.
  4. Pour the dressing over the salad and toss until everything is well coated.
  5. Add the toasted almonds and crispy noodles just before serving to keep them crunchy.
  6. Sprinkle sesame seeds on top if using, and serve immediately.

Notes

  • For best results, assemble the salad base and store the dressing and toppings separately.

  • Toast almonds and sesame seeds in advance for added depth of flavor.

  • Adjust the dressing to taste—more honey for sweetness, or more ginger for spice.

  • Double the recipe for a week’s worth of meals or for sharing with guests.

  • Make it vegan by substituting tofu for chicken and using maple syrup instead of honey.

  • This salad is best enjoyed cold and does not need to be reheated.

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Find it online: https://homecookshaven.com/crunchy-asian-sesame-chicken-salad-with-soy-ginger-dressing/