Asian Sesame Chicken Salad with 33g Protein

You know those days when you want something healthy that doesn’t actually taste like health food? This Asian Sesame Chicken Salad with Almond Dressing is my absolute go-to. I actually dreamt it up a few summers ago when my garden was overflowing with cabbage and I was so, so tired of boring grilled chicken. I wanted a salad that could be a whole, satisfying dinner. The secret weapon? Swapping out the usual tahini or mayo for creamy almond butter in the dressing. It’s nutty, a little sweet, and clings to every crisp piece of cabbage and juicy chicken. My husband, who normally eyes my ‘bowl of leaves’ with suspicion, took one bite and said, “Okay, this is a salad I can get behind.” It’s become our favorite thing to prep on a Sunday—it’s fresh, loaded with 33 grams of protein per serving, and that dressing is so good you’ll want to drink it.

Why You’ll Love This Asian Sesame Chicken Salad

Honestly, this isn’t your average side salad. It’s the kind of meal that makes you feel amazing after eating it, but you’re too busy enjoying the flavor to notice how good it is for you.

• The dressing is a game-changer. Creamy almond butter mixed with soy, ginger, and a hint of chili makes it so much more interesting than a basic vinaigrette. You’ll want to put it on everything.
• It’s a true meal-prep hero. Roast the chicken and whip up the dressing ahead of time. Come dinner, you’re just tossing everything together in five minutes flat.
• It’s seriously satisfying. With the chicken, edamame, and all those good fats from the almond butter, you get a full 33 grams of protein per serving. No rumbling stomach an hour later.
• The textures are everything. You get crunch from the cabbage and almonds, juicy bites of chicken and tangerine, and that creamy dressing holding it all together. Every forkful is different.
• It’s endlessly customizable. Not a cilantro fan? Use mint or basil. Want more heat? Double the chili sauce. It’s your salad, make it exactly how you like it.

Ingredients for Your Asian Sesame Chicken Salad

Don’t stress about having every single veggie. The cabbages are the main crunch, but you can swap in what you have. The two things I won’t compromise on? The fresh ginger for the dressing—it makes all the difference—and using unsweetened almond butter so your dressing isn’t weirdly sugary.

• For the Roasted Chicken:
  • 2 bone-in, skin-on chicken breasts (about 12 ounces each)
  • 2 teaspoons vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For the Creamy Almond Dressing:
  • 3 tablespoons unsweetened almond butter (the runny, natural kind works best)
  • 2 tablespoons honey
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 teaspoons toasted sesame oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, grated (trust me, don’t use the dried stuff here)
  • 1 teaspoon chili sauce (like Sriracha, or more to taste)
  • 1/4 teaspoon sea salt
• For the Salad Base & Toppings:
  • 4 cups green cabbage, shredded (about 1/4 of a small head)
  • 2 cups red cabbage, shredded
  • 1/2 cup shredded carrot
  • 2 cups romaine lettuce, shredded
  • 1 cup shelled edamame, thawed if frozen
  • 3 tangerines, peeled and segmented (or 1 cup mandarin oranges)
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon sesame seeds
  • 3 tablespoons sliced almonds

How to Make Asian Sesame Chicken Salad with Almond Dressing

Okay, here’s my game plan: I always start the chicken first because that resting time is crucial for juicy meat. While it roasts and rests, I make the dressing and prep the veggies. Everything comes together perfectly at the end, I promise.

Step 1: First, crank your oven to 425°F and line a baking sheet with parchment paper. This is my secret for easy cleanup because that honey in the dressing can get sticky later! Pat your chicken breasts really dry with a paper towel—this helps the skin get nice and crisp. Place them on the sheet, rub them all over with the vegetable oil, and season generously with the kosher salt and black pepper.

Step 2: Roast that chicken for 35 to 40 minutes. You’ll know it’s done when the skin is golden and the internal temperature hits 165°F in the thickest part. I use a simple instant-read thermometer; it’s a lifesaver and takes the guesswork out. Once it’s out, let it rest on the cutting board for a full 10 minutes. Don’t skip this! It lets the juices settle back into the meat so they don’t all run out when you slice it.

Step 3: While the chicken is doing its thing, let’s make the magic dressing. In a medium bowl, whisk together the almond butter and honey. It might look a little separated and thick at first, but just keep whisking until it’s smooth and creamy. Now, add in the rice vinegar, soy sauce, toasted sesame oil, minced garlic, grated ginger, chili sauce, and that pinch of sea salt. Whisk it all until it’s perfectly blended and creamy. Let this sit on the counter for at least 10 minutes. This resting time lets the flavors really mingle and the garlic and ginger mellow out beautifully.

Step 4: Time for the veggie crunch! In your biggest salad bowl—I’m talking the one you think is too big—toss together the shredded green and red cabbage, carrot, and romaine lettuce. Pour in about half of that amazing almond dressing and toss, toss, toss until every single piece of cabbage is lightly coated. This pre-dressing step is a pro move I picked up; it seasons the base so you don’t have a pile of bland veggies at the bottom of your bowl.

Step 5: Your chicken should be rested by now. Slice it into bite-sized pieces, against the grain if you can, for the most tender bites. Pile the warm chicken right on top of your dressed greens. Drizzle the remaining dressing over the chicken. Gently toss everything together one more time, just to combine. I like to see all that gorgeous color from the cabbage mixing with the chicken.

Step 6: Finally, fold in the edamame for that extra pop of protein and color. To serve, divide the salad among bowls or plates and top each one with sesame seeds, sliced almonds, tangerine segments, and a generous sprinkle of fresh cilantro. The sweet, juicy tangerines with the savory dressing is a combination you have to try to believe. That’s it! You’ve just made a restaurant-quality dinner salad right at home. For more easy, flavor-packed meal ideas just like this, you can always find me saving them over on Pinterest.

What to Serve with Sesame Chicken Salad

This salad is a full meal on its own, but I love rounding it out with something warm or a little extra crunchy. Here are my go-to pairings that just make the whole dinner feel special.

Steamed Jasmine Rice: For my hungry teenager or after a big workout, a scoop of fluffy jasmine rice on the side is perfect. It soaks up any extra dressing and makes the meal even more filling.

Quick Miso Soup: A small bowl of warm miso soup with green onions and tofu is my favorite starter. It’s light, savory, and complements the Asian flavors beautifully without being heavy.

Extra Crispy Wonton Strips: Sometimes you just want that extra crunch! I keep a bag of these in the pantry to sprinkle on top. They add a fun, salty texture that my kids absolutely love.

Simple Ginger Cucumber Salad: Thinly sliced cucumbers with a splash of rice vinegar, a dash of soy, and a sprinkle of fresh ginger. It’s super refreshing and cuts through the richness of the almond dressing.

Storing and Reheating Your Asian Sesame Chicken Salad

This salad is a meal prep superstar, but the key is storing things separately so nothing gets soggy. I learned this the hard way after one sad, wilted lunch!

Store the dressing in a jar in the fridge for up to 5 days. Keep the chopped chicken and the mixed, undressed salad veggies (cabbage, lettuce, carrots) in separate airtight containers for 3-4 days. The almonds, seeds, and fresh toppings like tangerines and cilantro are best stored in little bags or containers.

To reheat the chicken, I pop it in the microwave for 45-60 seconds until just warm, or you can eat it cold—it’s great both ways! Assemble your bowl fresh: start with the crisp veggies, add the chicken, then drizzle with dressing and add all your crunchy and fresh toppings right before you eat. This keeps everything perfectly textured.

Asian Sesame Chicken Salad FAQs

I get a few questions about this salad all the time, so let’s tackle the big ones. These are based on the notes scribbled in my recipe book and what my friends always ask when I make it!

Can I use a different nut butter for the dressing?

Absolutely! I’ve used creamy peanut butter and cashew butter in a pinch, and both are delicious. Peanut butter gives it a more classic satay vibe. Just make sure whatever you use is unsweetened and the natural, runny kind. Tahini works too, but it’ll taste more like a sesame dressing than an almond one. The goal is a creamy base that isn’t too thick or sugary.

What if I want to use pre-cooked or rotisserie chicken?

Go for it, that’s a huge time-saver! I do this on my busiest nights. Just shred or chop about 3 cups of cooked chicken and skip straight to making the dressing and assembling the salad. The warm, crispy chicken from the recipe is amazing, but using pre-cooked is a fantastic shortcut that still gets dinner on the table in under 15 minutes.

How long does the almond dressing last in the fridge?

It keeps really well! Store it in a sealed jar or container, and it’s good for 5 to 7 days. It might thicken up a bit when it’s cold, so just let it sit on the counter for a few minutes and give it a good shake or stir before you use it. I often double the dressing batch because it’s so good on grain bowls, salads, and even as a veggie dip later in the week.

Nutritional Information for Asian Sesame Chicken Salad

Please note, all nutritional information is an estimate and will vary based on the specific brands and ingredients you use. The values provided (like 33g of protein per serving) are meant to give you a good idea, but they aren’t a precise calculation.

Before You Go

I really hope you give this Asian Sesame Chicken Salad a try. It’s one of those recipes that just makes me happy to eat and share. If you do make it, I’d love to hear how it turned out for you! Drop a comment below, rate the recipe, or tag me if you share a photo. Happy cooking!

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