Okay, let me be totally honest—this salad is my go-to when I want something that feels light but still packs a punch. Imagine juicy chicken coated with a crispy sesame crust, fresh crunchy veggies, and a tangy, slightly sweet dressing that makes your taste buds do a happy dance. It’s one of those dishes that’s as fun to eat as it is easy to make. Plus, it looks amazing with all those vibrant greens and toasted sesame seeds on top. I can’t wait for you to try it because once you do, this crunchy, colorful salad will be stealing the spotlight at your dinner table. Ready to get crunching?
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 lb boneless, skinless chicken breasts
1/2 cup panko breadcrumbs
2 tbsp toasted sesame seeds
1 tbsp olive oil (for cooking)
6 cups mixed salad greens (like romaine, spinach, and arugula)
1 cup shredded carrots
1 cup thinly sliced red cabbage
1/2 cup chopped green onions
1/2 cup sliced cucumbers
1/4 cup chopped fresh cilantro (optional)
For the Dressing:
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp toasted sesame oil
1 tsp grated fresh ginger
1 small garlic clove, minced
1 tsp sriracha or chili garlic sauce (optional for a kick)
How I Make It
Step 1:
Start by prepping the chicken. Pat the breasts dry, then mix the panko breadcrumbs and toasted sesame seeds in a shallow bowl. Press each chicken breast firmly into the mixture so it’s coated well—this is what gives you that delicious, crunchy texture later!
Step 2:
Heat the olive oil over medium heat in a skillet. Cook the chicken for about 6-7 minutes on each side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Cooking it evenly is key so the chicken stays juicy inside but crispy outside.
Step 3:
While the chicken cooks, whisk together the dressing ingredients in a small bowl: soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and if you want a little heat, stir in sriracha. This combo is salty, sweet, and just a little tangy.
Step 4:
Slice the cooked chicken thinly against the grain—it helps it stay tender when mixed in the salad. In a big bowl, toss together the salad greens, shredded carrots, cabbage, cucumbers, green onions, and cilantro if you’re using it.
Step 5:
Drizzle the dressing over the salad and toss gently to coat everything evenly. Then arrange the chicken slices on top.
Step 6:
For a final touch, sprinkle some extra toasted sesame seeds or even some crushed peanuts if you like. Serve immediately so you keep that perfect crunch in every bite!
Variations & Tips
Swap chicken breasts for thighs if you want juicier meat.
Use kale or napa cabbage for a heartier salad base.
Add mandarin orange segments or sliced avocado for a fresh twist.
Don’t have sesame seeds? Substitute with chopped almonds or sunflower seeds.
Leftover chicken? Thinly slice and toss directly into the salad for an easy leftover makeover.
Make the dressing ahead and store in the fridge for up to 3 days—just give it a quick whisk before using.
How I Like to Serve It
This salad is perfect for those warm spring or summer evenings when you want something refreshing but satisfying. I love serving it with a chilled glass of white wine or iced green tea. It also shines at casual weekend lunches or as a light dinner when you’re craving something fresh with a little crunch and a lot of flavor.
Notes
Store leftover salad and chicken separately in airtight containers for best texture, up to 2 days.
Reheat chicken gently in the oven to keep coating crisp—avoid microwaving, which can make it soggy.
Closing: When you want a salad that’s both crunchy and bursting with flavor, this Asian sesame chicken salad is always my kitchen win.
