Sesame Chicken Salad Recipe
Mixed greens, wonton strips, toasted almonds, onions, carrot, celery, peppers, tomato, cucumber, and grilled chicken tossed with sesame ginger dressing.
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Ingredients
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Salad
Sesame Ginger Dressing
Method
Salad
- 1
Prepare vegetables
Wash and dry the mixed greens thoroughly. Thinly slice the red onion, julienne or shred the carrot, thinly slice the celery and red bell pepper, dice the tomato, and slice or dice the cucumber. Place all prepared vegetables in a large salad bowl.
- 2
Prepare chicken
If you don’t have pre-cooked chicken: season 2 boneless skinless chicken breasts lightly with ¼ tsp salt and 1/8 tsp pepper. Grill over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or dice into bite-sized pieces. If using leftover or store-bought rotisserie chicken, shred or dice into ~2 cups.
- 3
Assemble salad base
Add the grilled chicken, toasted almonds, and wonton strips to the bowl with the vegetables. Sprinkle chopped cilantro or green onions if using. Toss gently to combine, keeping wonton strips separate if you want to maintain maximum crispness until serving.
- 4
Season
Lightly season the assembled salad with the remaining 1/4 tsp salt and 1/8 tsp black pepper, or wait until after dressing is added to adjust seasoning.
Sesame Ginger Dressing
- 5
In a small bowl or jar, combine 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp neutral oil, 1 tsp grated fresh ginger, and 1 tsp minced garlic.
- 6
Add 1 tbsp honey (or maple syrup), 1 tbsp lime juice, 1 tbsp toasted sesame seeds, and 1/2 tsp Sriracha or chili paste if using. Whisk or shake vigorously until emulsified. If the dressing is too thick or strong, add up to 1 tbsp water to reach desired consistency and taste; adjust salt (about 1/8 tsp) as needed.
- 7
Taste and balance: adjust sweetness, acidity, or salt — add a little more honey, lime, or soy to suit your preference.
- 8
Dress the salad: pour dressing over the salad (start with about 3–4 tbsp for 6 cups greens and 2 cups chicken). Toss gently to coat all ingredients. Add more dressing in 1 tbsp increments if needed.
- 9
Serve immediately so wonton strips remain crisp. If preparing ahead, store dressing separately and toss just before serving.