This sesame chicken salad is a refreshing, protein-packed dish that combines tender chicken with crisp cabbage, juicy oranges, and crunchy almonds for a satisfying balance of flavors and textures.
Tossed in a creamy miso-ginger dressing, it’s rich in fiber, healthy fats, and lean protein while staying light on carbs.
Quick to prepare and full of nutrients, it’s the perfect option for everyday meals or make-ahead lunches.
Crunchy Sesame Chicken Salad
Equipment
- 1 blender or food processor
- 1 large mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 Citrus peeler or paring knife
- 1 Small skillet (for toasting almonds & sesame seeds)
- 3 Measuring cups
- 4 Measuring spoons
Ingredients
For the Miso Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup white or yellow miso paste
- 3 tablespoons apple cider vinegar unfiltered, if possible
- ¾ teaspoon sea salt
- 1 ½ teaspoons sesame oil toasted or plain
- 1 tablespoon honey
- 1 ½ teaspoons fresh ginger peeled and grated
- 2 garlic cloves minced
- 3 tablespoons water
- 2 tablespoons shallot finely minced
For the Salad:
- 1 head Romaine lettuce chopped
- 3 cups green cabbage shredded (about 1 small head)
- 3 cups cooked chicken shredded
- 2 medium oranges peeled and segmented
- ½ cup cilantro leaves chopped
- ½ cup sliced almonds toasted
- 2 tablespoons sesame seeds toasted
Instructions
- Prepare the Dressing Base: Begin by setting up your blender or food processor. Add the olive oil, miso paste, apple cider vinegar, sea salt, sesame oil, honey, freshly grated ginger, minced garlic, and water. These ingredients form the creamy base of the dressing, balancing umami, tang, and sweetness.
- Blend Until Silky Smooth: Secure the lid tightly and blend the mixture on high speed until completely smooth and emulsified. The dressing should look creamy, with no visible lumps of miso or ginger. If the texture feels too thick, add one extra tablespoon of water at a time until it reaches a pourable consistency.
- Incorporate the Shallots: Once blended, transfer the dressing to a small bowl or jar. Stir in the finely minced shallots with a spoon instead of blending. This keeps their flavor slightly sharper and adds a subtle bite to the dressing when drizzled over the salad. Set aside while preparing the other ingredients.
- Wash and Chop the Lettuce: Rinse the head of Romaine lettuce under cold water, pat dry thoroughly with a kitchen towel, and slice it into bite-sized pieces. Removing excess moisture helps the dressing cling better to the greens without watering down the flavor. Place the chopped lettuce in a large mixing bowl.
- Shred the Green Cabbage: Take the cabbage, remove the tough outer leaves, and cut it into quarters. Slice each quarter thinly with a sharp knife or a mandoline for evenly shredded strands. You’ll need about three cups. Add the cabbage to the mixing bowl with the lettuce, creating a crisp and crunchy salad base.
- Add the Protein Component: Measure out three cups of cooked shredded chicken. You can use rotisserie chicken, poached chicken breasts, or leftover grilled chicken—anything works as long as it’s tender and easy to shred. Add the chicken to the greens in the bowl.
- Segment the Oranges: Using a sharp paring knife, peel the oranges completely, removing all the bitter white pith. Carefully cut along the membranes to release clean orange segments. These juicy bursts of citrus will brighten the salad and balance the savory dressing. Gently add the segments into the bowl with the chicken and greens.
- Incorporate Fresh Herbs: Roughly chop half a cup of fresh cilantro leaves. Sprinkle them into the salad to add freshness, color, and a hint of herbal flavor. This ingredient keeps the dish light and vibrant while complementing the nutty sesame tones.
- Toast the Almonds and Sesame Seeds: Place a small skillet over medium heat. Add the sliced almonds and toast them for 2–3 minutes, stirring often until lightly golden and fragrant. Remove them from the pan immediately to avoid burning. In the same pan, toast the sesame seeds for 1–2 minutes until they release their aroma. Set both aside to cool slightly.
- Assemble the Salad: Now, combine everything in the large mixing bowl lettuce, cabbage, shredded chicken, orange segments, cilantro, toasted almonds, and sesame seeds. Give the ingredients a gentle toss with clean hands or salad tongs to evenly distribute the flavors.
- Dress and Toss Thoroughly: Drizzle the miso-ginger dressing generously over the salad. Start with half the dressing, toss well, then taste and add more if desired. The goal is to coat each bite without overwhelming the fresh crunch of the vegetables. Toss gently but thoroughly so that the dressing reaches every layer.
- Serve and Enjoy Immediately: Transfer the salad to serving bowls or a large platter. For extra flair, garnish with a sprinkle of additional sesame seeds or a few cilantro leaves on top. Serve right away while the ingredients are crisp, juicy, and fresh. This dish is best enjoyed immediately but can also be stored if prepared ahead.
Notes
- The miso-ginger dressing is the star—creamy, tangy, and nutty with a savory depth that makes the salad unforgettable.
- Shredded chicken makes this salad hearty enough for a full meal while keeping it lean and protein-rich.
- Fresh oranges add natural sweetness and juiciness that balances the umami dressing beautifully.
- Toasted almonds and sesame seeds bring crunch, healthy fats, and a nutty flavor boost.
- This salad is versatile—swap in different greens, fruits, or proteins to match your preferences.
Chef’s Secrets for Perfect Results
The key to this salad lies in its balance of textures and flavors.
Use freshly grated ginger and good-quality miso paste for maximum depth of flavor in the dressing.
Blending the dressing until creamy ensures a smooth texture that coats every bite.
Stirring in shallots at the end instead of blending them keeps a pleasant sharpness that brightens the dressing.
For the chicken, leftover rotisserie or poached chicken works beautifully—just be sure it’s moist and tender for the best bite.
Finally, always toast nuts and seeds right before using them; it enhances their crunch and nutty aroma significantly.
Serving Suggestions and Pairing Ideas
This sesame chicken salad makes a complete and satisfying meal on its own, but it also pairs wonderfully with light side dishes.
Try serving it alongside a bowl of miso soup for a cozy pairing, or with a side of steamed edamame for extra plant-based protein.
For a summer meal, enjoy it with iced green tea or a sparkling citrus drink.
If you’d like to make it part of a larger spread, it complements simple rice dishes, spring rolls, or roasted sweet potatoes.
For entertaining, serve in a large platter and let guests build their own bowls for a fun, interactive meal.
Best Storage and Make-Ahead Tips
This salad is at its best when freshly tossed, but it can be made ahead with a little planning.
Store the dressing separately in a sealed jar in the refrigerator for up to five days, and shake well before using.
The salad ingredients—chopped greens, shredded chicken, and segmented oranges—can be prepped in advance and kept in airtight containers for up to two days.
For longer freshness, keep toasted nuts and seeds stored separately at room temperature, then add them just before serving.
If you need a quick lunch, assemble individual portions in containers and drizzle the dressing right before eating to keep everything crisp.
Frequently Asked Questions
1. Can I use another protein instead of chicken?
Yes! This recipe works wonderfully with cooked shrimp, salmon, or even tofu for a plant-based option. Simply adjust cooking times and seasoning as needed.
2. Is the miso paste necessary for the dressing?
Miso is what gives the dressing its signature umami depth. If you don’t have it, you can substitute with tahini or soy sauce, but the flavor will be slightly different.
3. Can I prepare this salad in advance?
Absolutely. Prep the vegetables, chicken, and dressing separately up to two days in advance. Combine everything and toss with dressing right before serving to maintain crispness.
4. How can I make the salad lighter in calories?
You can reduce the olive oil in the dressing slightly or swap almonds for sunflower seeds. Using grilled chicken breast instead of darker meat will also lower the calorie count.
5. What greens can I substitute for Romaine?
You can use mixed baby greens, spinach, or even kale. If using kale, massage it with a little olive oil before mixing it in to soften its texture and mellow the flavor.
