If you’ve been looking for a fresh, crunchy, filling salad that’s anything but boring, here it is.
This sesame chicken salad is packed with a rainbow of veggies, tossed with my go-to homemade sesame ginger dressing, and topped with juicy grilled sesame chicken. When we first made it years ago, the team and I were immediately OBSESSED with that incredible crunch and all of the wonderful flavors and textures.
It has the perfect amount of sweetness from the dressing and marinade, plus lovely savory elements from the grilled chicken and toasted nuts. This salad is so easy to customize with your fav meat and plant-based proteins, so enjoy the perfect hearty lunch or dinner any day of the week.
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Ingredients in this sesame chicken salad
This gorgeous salad is filled with a rainbow of crunchy veggies, super flavorful grilled sesame chicken, and my go-to sesame ginger dressing. Here’s everything you’ll need to make it:
- Chicken: we’re cooking up my Grilled Sesame Chicken and adding it straight to the salad! See below for more protein options.
- Veggies: this sesame chicken salad is packed with shredded red and green cabbage, green onion, cilantro, carrots, red bell pepper, and jalapeño. So fresh and colorful.
- Dressing: you’ll be tossing everything in my famous Sesame Ginger Dressing that has the perfect balance of sweetness and tang.
- To serve: top the salad with some toasted sliced almonds (learn how to toast them below!), roasted cashews, sesame seeds, extra cilantro, green onion & jalapeño slices. I also like to add crispy wonton strips if I have them!
Can I make it vegan or vegetarian?
Yes! You can easily make a vegan sesame chicken salad by simply omitting the chicken or replacing it with:
More delicious proteins to try
This salad would also be perfect with grilled shrimp or salmon! Feel free to marinate either one the same way that you marinate the chicken, or use my Spicy Maple Glazed or my Firecracker Salmon.
More ways to customize this sesame chicken salad
Feel free to mix and match ingredients to truly make this salad your own! Here’s what I can recommend:
- Try a new dressing: I think this Healthy Thai-Inspired Peanut Dressing would be perfect.
- Add sweetness: feel free to add fruits like mandarin oranges, mango, or pineapple for delicious bites of sweetness.
- Pick your veggies: you can pretty much use any veggies you’d like in this salad. Shredded brussels sprouts, finely chopped broccoli, and even a leafy green like kale would be delicious.
- Go nut-free: simply omit the almonds and cashews to keep the salad nut-free.
Looking to make this salad heartier?
- Make it a wrap: wrap it all up in a large, burrito-sized tortilla! Follow the instructions for this size in my Homemade Tortillas. I recommend making extra dressing for dipping.
- Add noodles: this salad would also be delicious with cooked rice or ramen noodles tossed right in. You may want to reduce the amount of chopped veggies a bit so that the noodles shine through and soak up all of that delicious dressing.
How to toast almonds
You can easily toast your own almonds right at home for this salad, and there are two ways to do it: on the stovetop or in the oven!
- Stovetop method: add sliced almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool before adding them to the salad.
- Oven method: preheat the oven to 350 degrees F. Place sliced almonds on a baking sheet in a single layer. Bake for 6 to 8 minutes until fragrant and golden brown, stirring once halfway through baking. Watch carefully so that nuts do not burn!
Prep this salad ahead of time
If you’re looking to save some time, I’d recommend chopping up all of your veggies 1-2 days ahead of serving or eating the salad so that you can easily throw it together! You could also make the dressing 1-2 days ahead of time and store it separately in the fridge.
Storing tips
Store any leftover sesame chicken salad in an airtight container in the fridge for up to 2-3 days.
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I hope you love this fresh & crunchy sesame chicken salad recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sesame Chicken Cabbage Crunch Salad
by
Fresh and flavorful sesame chicken salad packed with bright, crunchy vegetables, juicy chicken, and a flavorful sesame ginger dressing. This sesame chicken salad is easy to customize with your fav veggies and proteins for the perfect healthy lunch or dinner during the week!
Ingredients
- For the chicken:
- Grilled Sesame Chicken
- For the salad:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- ½ cup diced green onion
- ¾ cup freshly diced cilantro
- 1 cup shredded carrots (bagged or cut into matchsticks for excellent crunch!)
- 1 red bell pepper, thinly julienned
- 1 jalapeno, seeded and diced
- For the dressing:
- 1 batch Sesame Ginger Dressing
- For serving:
- ⅓ cup toasted sliced almonds
- ⅓ cup roasted cashews halves
- Sesame seeds
- Extra cilantro
- Extra green onion
- A few jalapeño slices
- Optional: Crispy wonton strips
Instructions
-
Marinate the chicken using this grilled sesame chicken recipe.
-
Make the sesame ginger dressing. Set aside.
-
Assemble the salad together: in a large bowl, add the green and red cabbage, green onion, cilantro, carrots, bell pepper and jalapeno. Pour dressing all over the salad and toss to combine and coat all the veggies. Cover and set aside while you bake or grill your chicken according to the recipe.
-
Serve the salad: add salad to a large platter. Garnish with toasted sliced almonds, cashews, extra cilantro, a sprinkle of sesame seeds, a few jalapeno slices and some additional chopped green onion, if desired. I also love adding crispy wonton strips but that’s totally optional. Dig in! Serves 4 as a hearty main dish or 6 as a side dish.
Recipe Notes
See the full post for even more ways to customize this salad!
Nutrition
Serving: 1serving (based on 4)Calories: 594calCarbohydrates: 34.9gProtein: 35.9gFat: 36.6gSaturated Fat: 5.2gFiber: 7.1gSugar: 19.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 18th, 2022, and republished on May 3rd, 2026.
