Sesame Chicken Salad Recipe

Cooked chicken breast: shredded chicken adds protein and makes the salad filling.

Mixed greens: a fresh base that gives the salad crunch and color.

Shredded carrots: adds sweetness and a nice texture.

Sliced cucumbers: cool and refreshing, balancing the flavors.

Chopped cilantro: brings a fresh, herbal note to the salad.

Toasted sesame seeds: add a nutty crunch on top.

Soy sauce: salty and savory, it’s the main flavor in the dressing.

Rice vinegar: gives a mild tang that brightens the dressing.

Sesame oil: adds a rich, nutty flavor to the dressing.

Honey: balances the dressing with a touch of sweetness.

Grated ginger: adds a little spicy warmth.

Minced garlic: gives a punch of savory flavor.

One of the most important steps in this Sesame Chicken Salad Recipe is making the dressing by whisking together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Whisking might sound simple, but doing it right helps the flavors mix well and makes the dressing smooth and tasty.

Here’s how to whisk without making a mess or leaving lumps:

1. Use a small bowl that’s just the right size—not too big or too small—so the dressing ingredients don’t splash out.
2. Hold the whisk like a pencil, and move your wrist in small circles or back-and-forth motions. This helps mix everything evenly.
3. Start slowly to avoid splashing, then speed up a little once the ingredients start to combine.
4. Keep whisking until the honey dissolves and the dressing looks smooth and shiny.

Whisking like this helps the honey blend into the liquid ingredients instead of sitting at the bottom. It also mixes the grated ginger and minced garlic evenly, so every bite of your salad has a nice balance of flavors. Plus, a smooth dressing coats the mixed greens and other veggies better, making the salad taste fresh and delicious.

When I first tried this, I didn’t whisk long enough, and the honey stayed clumpy, which made some bites too sweet and sticky. Now, I always take a little extra time to whisk well—it’s worth it! Also, if you don’t have a whisk, a fork works fine too. Just use the same gentle, quick motions to mix everything together.

Once your dressing is ready, pour it over the salad and toss gently. That way, every piece of shredded chicken and sliced cucumber gets coated with flavor. It’s a simple trick that makes your Sesame Chicken Salad taste even better!

• cooked chicken breast - Substitute with cooked turkey breast: Turkey breast has a similar texture and flavor profile, making it a great alternative.

• mixed greens - Substitute with spinach: Spinach provides a similar leafy base and nutritional value.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar texture and mild flavor.

• sliced cucumbers - Substitute with sliced bell peppers: Bell peppers add a crunchy texture and a sweet flavor.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor similar to cilantro.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor.

• sesame oil - Substitute with olive oil: Olive oil has a rich flavor and can be used in similar quantities.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar flavor.

• garlic, minced - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar flavor.

• To store your sesame chicken salad, first ensure that the shredded chicken and mixed greens are completely cooled before placing them in an airtight container. This prevents condensation, which can make the salad soggy.
• Keep the dressing separate from the salad if you plan to store it for more than a day. Store the dressing in a small, airtight container to maintain its freshness and flavor.
• Place the salad container in the refrigerator. It should stay fresh for up to 3 days. The mixed greens may start to wilt after this period.
• If you need to store the sesame chicken salad for a longer period, consider freezing the shredded chicken separately. Portion the chicken into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
• Label the containers with the date to keep track of freshness. The shredded chicken can be frozen for up to 2 months.
• When ready to use, thaw the shredded chicken in the refrigerator overnight. Assemble the salad with fresh mixed greens, shredded carrots, sliced cucumbers, and chopped cilantro.
• For the best texture and flavor, toast the sesame seeds just before serving. This will enhance their nutty aroma and crunch.
• Always give the dressing a good shake or whisk before pouring it over the salad, as ingredients like sesame oil and soy sauce can separate over time.

• Gently reheat the shredded chicken separately in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist, stirring occasionally until warmed through.
• For a quick microwave method, place the shredded chicken in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until warm.
• Avoid reheating the mixed greens, shredded carrots, and sliced cucumbers as they can become wilted and lose their crispness. Instead, add fresh vegetables to the reheated chicken.
• If you prefer a warm salad, lightly sauté the shredded carrots and sliced cucumbers in a pan with a bit of sesame oil for a minute or two before combining with the reheated chicken.
• Reassemble the salad with the reheated components and fresh mixed greens, then drizzle with the remaining dressing and sprinkle with toasted sesame seeds before serving.

• Large mixing bowl: To combine the shredded chicken, mixed greens, shredded carrots, sliced cucumbers, and chopped cilantro.

• Small bowl: To whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic for the dressing.

• Whisk: To mix the dressing ingredients thoroughly.

• Knife: To chop the cilantro and mince the garlic.

• Cutting board: To provide a surface for chopping cilantro and mincing garlic.

• Measuring cups: To measure out the mixed greens, shredded carrots, sliced cucumbers, and toasted sesame seeds.

• Measuring spoons: To measure the soy sauce, rice vinegar, sesame oil, honey, and grated ginger.

• Grater: To grate the ginger.

• Tongs: To toss the salad with the dressing.

• Serving bowl: To present the salad once it is ready.

• Toaster or skillet: To toast the sesame seeds if they are not pre-toasted.

Use pre-cooked chicken: Save time by using rotisserie chicken or pre-cooked chicken breast from the store.

Pre-washed greens: Opt for pre-washed mixed greens to eliminate the need for washing and drying.

Shredded carrots: Buy pre-shredded carrots to skip the peeling and shredding process.

Ready-made dressing: Use a store-bought sesame dressing if you're in a hurry.

Batch prep ingredients: Prepare and store chopped cilantro, sliced cucumbers, and other veggies in advance.