This Sesame Chicken Salad has been my go-to lunch on days when I need something light yet satisfying, especially after a weekend of indulgence or during warmer weather when the idea of turning on the stove feels unbearable.
It’s quick, crisp, and surprisingly filling without ever feeling heavy — perfect if you’re trying to eat clean without sacrificing flavor. With a refreshing mix of coleslaw, carrots, cilantro, and creamy avocado, this salad is all about bold textures and balanced flavors.
The sweet and savory sesame vinaigrette brings everything together with just the right amount of zing and depth, thanks to rice vinegar, soy sauce, a touch of maple syrup, and toasted sesame oil.
Toss in some slivered almonds for crunch, and you’ve got a bowl that feels like both comfort food and a clean-eating win.
It’s not just delicious — it’s waistline-friendly, too. Studies show that increasing fiber intake, especially from raw veggies, can support weight loss and digestion naturally — and this salad is packed with both.
If you’re looking for a couple of great sides, pair this with a crisp Jicama Slaw or a chilled glass of Strawberry Basil Lemonade for a complete, vibrant meal. This one’s become a staple in my weekly meal prep.
Let me know how you tweak it—I love seeing your twists on this fresh favorite!
Why This Salad Has a Permanent Spot in My Kitchen!
- Healthier Than Takeout, But Just as Satisfying: I started making this when I was craving those delicious sesame salads from my favorite Asian takeout spot—but needed something lighter. This one hits all the same flavor notes, minus the greasy calories.
- A 15-Minute Fix for Busy Days: When my schedule’s packed, this salad is my no-fuss lunch hero. It’s fast to throw together and actually keeps me full all afternoon—no sugar crashes or snacking needed.
- Easily Customizable to Your Style: I’ve played around with cabbage blends, swapped in grilled tofu or leftover rotisserie chicken—it all works. You can make it your own without overthinking.
- That Dressing Deserves Its Own Spotlight: I double the sesame vinaigrette every time. It’s that good. I drizzle it on roasted veggies, grain bowls, even stir-fried noodles during the week.
- Clean Eating That Doesn’t Feel Like a Chore: This salad keeps me on track with my health goals, especially when I’m focusing on weight loss or digestion. It’s wholesome, fresh, and actually satisfying.
Sesame Chicken Salad Recipe
Equipment
- Large mixing bowl
- Small bowl or jar (for vinaigrette)
- Sharp Knife
- Cutting Board
- Measuring spoons and cups
- Salad tongs or serving spoon
Ingredients
Salad Ingredients:
- 1 14-ounce bag coleslaw (or 7 cups shredded cabbage)
- 2 cups diced or shredded cooked chicken
- 1 cup loosely-packed chopped cilantro
- 2/3 cup sliced green onions
- 2/3 cup sliced or slivered almonds toasted
- 1/2 cup shredded carrots
- 1 avocado peeled, pitted and diced
- toasted sesame seeds for sprinkling.
Sesame Vinaigrette Ingredients:
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1 small garlic clove pressed or minced (or 1/4 teaspoon garlic powder)
- a few twists of freshly-cracked black pepper
Instructions
- In a large bowl, combine coleslaw mix, shredded chicken, carrots, cilantro, green onions, and toasted almonds.
- Add diced avocado gently into the mix.
- In a small bowl, whisk together all sesame vinaigrette ingredients until smooth.
- Pour the dressing over the salad ingredients.
- Toss everything well to coat evenly.
- Sprinkle toasted sesame seeds on top.
- Taste and adjust seasoning if needed.
- Serve immediately or chill briefly for extra crunch.
Nutrition Info:
| Nutrition | Value |
| Calories | 264kcal |
| Carbohydrates | 16g |
| Protein | 15g |
| Fat | 16g |
| Sugar | 5g |
| Sodium | 210mg |
Quick Questions About This Recipe?
Q.Can I make this salad ahead of time?
Ans: Yes! Just keep the dressing and avocado separate until serving to keep everything fresh and crisp.
Q. Can I use rotisserie chicken instead of cooked chicken breast?
Ans: Absolutely. Rotisserie chicken adds convenience and flavor—just shred and toss it in.
Q.Is this recipe gluten-free?
Ans: It can be! Simply use tamari instead of soy sauce to make the salad completely gluten-free.
Q. How do I store leftovers?
Ans: Store leftovers in an airtight container in the fridge for up to 2 days. Add fresh avocado just before eating for best results.
Q. What can I use instead of almonds?
Ans: You can try cashews, sunflower seeds, or leave them out entirely for a nut-free version.
Q. Can I make this vegetarian?
Ans: Yes! Swap chicken with grilled tofu, tempeh, or chickpeas for a protein-packed meatless version.
