This Crunchy Asian Sesame Chicken Salad is about to become your go-to recipe for lunches, potlucks, and quick weeknight dinners. It’s everything you want in a salad—bold flavors, satisfying crunch, and a sweet sesame dressing that brings it all together. If you’ve ever loved the Panera version, you’re going to be thrilled by how easy it is to make this copycat at home, and dare we say, even better.

You’re getting a rainbow of textures—crisp cabbage, tender chicken, nutty almonds, and those irresistible crispy noodles—all tossed in a tangy sesame vinaigrette that you’ll want to drizzle on everything. Let’s dive in, because once you try this, it’s hard to go back.

Why You’ll Love This Recipe

Key Benefits

This salad isn’t just another side dish—it’s a full-on meal that checks all the boxes:

• It’s quick to make. Grab a rotisserie chicken and a bag of coleslaw mix, and you’re halfway there.

• Full of flavor. Between the gingery sesame dressing and crunchy toppings, every bite pops.

• Totally customizable. Make it vegetarian, swap in different proteins, go low-carb—you name it.

• Perfect for meal prep. Keep the dressing and crunchy toppings separate and you’ve got grab-and-go lunches all week.

Suitable For

Whether you’re feeding a family, looking for something healthy and delicious for lunch, or prepping for a party, this recipe fits the bill:

• Great for light dinners or summer barbecues

• A favorite for low-carb or Weight Watchers-friendly meal plans

• Beginner-friendly—no fancy cooking techniques here

• Kid-approved (yes, even with the cabbage!)

Ingredients for Crunchy Asian Sesame Chicken Salad

Let’s break this salad down so it’s as easy to make as it is to enjoy. Here’s what you’ll need to create a salad that’s anything but boring.

Core Ingredients

• Cooked chicken breast – Shredded or chopped. You can use rotisserie chicken or grill your own.

• Green cabbage – Thinly shredded, or go with a coleslaw mix for convenience.

• Purple cabbage – Optional, but it adds a nice pop of color.

• Carrots – Shredded for sweetness and crunch.

• Red bell pepper – Thinly sliced for a fresh, crisp bite.

• Green onions – For that subtle, savory zing.

• Cilantro – Optional, but adds a fresh, herbal lift.

• Crispy chow mein noodles – Or use crushed ramen noodles for extra crunch.

• Sliced almonds or cashews – Choose your crunch; both work great.

• Sesame seeds – For a nutty finishing touch (totally optional).

For the Sesame Dressing:

• Rice vinegar – The tangy base.

• Soy sauce – Adds savory depth (go low-sodium if preferred).

• Sesame oil – Toasty and fragrant.

• Honey or maple syrup – A touch of sweetness to balance the acidity.

• Olive oil – Helps emulsify and smooth out the flavors.

• Garlic and ginger – Minced or grated for a punch of flavor.

• Salt and pepper – Just enough to balance everything out.

Substitutions and Tips

• Don’t have rice vinegar? Apple cider vinegar will do in a pinch, though the flavor will be slightly different.

• Maple syrup vs. honey? Either adds sweetness, but maple gives it a richer, deeper taste.

• Want to go vegetarian? Swap chicken for crispy tofu or edamame.

• No chow mein noodles? Use crushed ramen, fried wonton strips, or skip entirely for a lower-carb option.

• Nut allergies? Skip the almonds and add sunflower seeds for crunch.

Best Chicken for Asian Sesame Salad

The star protein of this salad is chicken, but how you prepare it makes a big difference. Here are a few ways to make it shine:

• Rotisserie chicken – The ultimate shortcut. Shred it up and toss it in.

• Grilled chicken breast – Marinate briefly in soy sauce, garlic, and a touch of sesame oil, then grill until golden and juicy.

• Poached chicken – For a leaner, softer option, poach your chicken in broth for added flavor.

• Leftovers? Totally usable. Just dice or shred and give it a quick toss in the dressing for a flavor boost.

Tip: Let cooked chicken cool slightly before adding to the salad—this helps keep your veggies crisp.

Kitchen Tools You’ll Need

You won’t need a fully stocked kitchen to make this recipe, but a few key tools make the process smoother.

Must-Have Tools

• Large mixing bowl – Big enough to toss all your ingredients without spilling.

• Sharp chef’s knife – For slicing your veggies thin and evenly.

• Cutting board – Preferably a large one to handle all the chopping.

• Small jar or whisk – To mix and emulsify the dressing.

Nice-to-Have Tools

• Mandoline slicer – If you want ultra-thin, uniform veggies.

• Garlic press – A shortcut for mincing garlic fast.

• Salad spinner – Keeps greens dry and crisp if you’re prepping your own cabbage.

How to Make Crunchy Asian Sesame Chicken Salad

Let’s walk through this step-by-step. It’s not complicated, but every step adds to the final texture and flavor, so take your time and enjoy the process.

Step 1: Make the Sesame Dressing

In a small bowl or jar, whisk together:

• ¼ cup rice vinegar

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon honey or maple syrup

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• Salt and pepper to taste

Taste it and adjust as needed—want it tangier? Add more vinegar. Too sharp? A little more honey balances it out.

Step 2: Toss the Salad Base

In a large bowl, combine:

• 3 cups shredded cooked chicken

• 4 cups green cabbage (or coleslaw mix)

• 1 cup purple cabbage (optional)

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• ½ cup green onions, chopped

• ½ cup cilantro, chopped (optional)

Pour the dressing over the top and toss everything together until evenly coated.

Step 3: Add the Crunch

Right before serving (so it stays crispy!), add:

• 1 cup crispy chow mein noodles or crushed ramen

• ¼ cup sliced almonds or cashews

• 1 tablespoon sesame seeds (optional)

Toss again lightly, just enough to distribute that delicious crunch throughout the bowl.

Tips for Success

Making this Crunchy Asian Sesame Chicken Salad is simple, but these small tips can take it from good to absolutely unforgettable. Think of this as your behind-the-scenes guide to getting it just right.

• Chill the dressing before using it. A cold dressing hitting crisp veggies helps preserve that crunch and gives a refreshing bite.

• Don’t overdress the salad. Start with half the dressing, toss, taste, and add more if needed. This prevents sogginess and lets each ingredient shine.

• Add crunchy toppings last. Chow mein noodles and nuts are best added right before serving so they stay perfectly crisp.

• Let the chicken rest before cutting. Hot chicken can wilt the veggies and steam the salad. Let it cool slightly, then chop or shred.

And most importantly—don’t stress if your cabbage isn’t perfectly shredded or your carrots are a little thicker. This salad is very forgiving. The flavors and textures will still come together beautifully.

How to Store Crunchy Asian Sesame Chicken Salad

Want to prep this salad ahead of time? You absolutely can—with a few storage tricks to keep everything fresh and crunchy.

At Room Temperature

This salad is best served cold or at room temperature, but only if you’re eating it within 30 minutes of assembling. After that, the dressing will start to break down the vegetables and soften the crunchy bits.

In the Refrigerator

Undressed: For meal prep or leftovers, store the salad base (without dressing or toppings) in an airtight container. It will stay fresh for up to 3 days.

Dressed: If it’s already been tossed with dressing, aim to eat it within 24 hours. It’ll still taste great, but the texture will start to soften.

Dressing: Store extra dressing in a sealed jar in the fridge for up to 1 week. Just give it a good shake before using—it tends to separate a bit.

Freezing Tips

While freezing might work for cooked chicken, don’t freeze the assembled salad. The veggies will lose their crunch, and the dressing’s texture won’t hold up. If you must freeze something, stick to just the chicken and prep the rest fresh when ready to eat.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?

Yes, with a small tweak. Prepare all the ingredients and store them separately—the veggies, chicken, and dressing each in their own container. Right before serving, toss it all together and add the crunchy toppings. This keeps everything as fresh as possible.

What other proteins can I use instead of chicken?

Plenty of options! This salad is super versatile:

• Grilled shrimp for a lighter feel

• Thinly sliced steak for something more filling

• Seared tofu or tempeh for a vegetarian version

• Even salmon works beautifully with the sesame dressing

Just make sure whatever protein you choose is seasoned lightly and pairs well with the bold flavors in the dressing.

Where do I find crispy chow mein noodles or wonton strips?

Most grocery stores carry them near the salad toppings or Asian section. Chow mein noodles often come in a can or bag, and wonton strips might be in a small box or plastic container. Can’t find any? You can make your own using wonton wrappers—just slice and fry them in oil until golden.

Is this recipe gluten-free?

It can be! Just make a few substitutions:

• Use tamari or coconut aminos instead of soy sauce

• Make or buy gluten-free crunchy toppings

• Double-check your vinegar and other condiments (some can have gluten additives)

When in doubt, always read the labels—especially on store-bought items.

Related Recipes

If you loved this Crunchy Asian Sesame Chicken Salad, you might also enjoy:

• Chicken Coleslaw Salad with Ginger Sesame Dressing: Another take on Asian flavors with tangy sesame sauce.

• Chinese Chicken Cabbage Stir Fry Recipe: Quick stir fry with cabbage and chicken—low-carb friendly.

• Fiery Chicken Ramen with Creamy Garlic Sauce: For when you’re craving noodles with a spicy twist.

• Avocado Corn Pasta Salad: Bright and fresh, perfect as a summer side.

• Mango Spinach Salad with Honey Lemon Dressing: A sweet and tangy salad option with tropical flair.

Conclusion

This Crunchy Asian Sesame Chicken Salad is more than just a recipe—it’s a mealtime hero. It’s flexible, fast, and so full of flavor that even salad skeptics will come back for seconds. Whether you’re serving it up for lunch, packing it for a picnic, or prepping ahead for the week, it just works.

If you try this recipe, don’t forget to make it your own. Toss in some avocado, try it with tofu, or spice up the dressing—there’s plenty of room to play. And if you love it, share it with someone. Food like this is meant to be enjoyed together.

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