The Salad That Made Me Fall in Love With Weeknight Dinners Again

There’s something magical about a dish that feels indulgent yet effortless—the kind of meal that makes you pause mid-bite and think, “Why don’t I make this every day?” That’s exactly what happened when I first tossed together this sesame chicken salad. It was one of those evenings when the fridge seemed bare, but a few humble ingredients came together like they were destined to be. The crunch of fresh veggies, the tender bites of chicken, and that nutty, slightly sweet sesame dressing… it was love at first forkful. Now, it’s my go-to when I crave something vibrant, satisfying, and downright delicious without the fuss.

Ingredients You’ll Need (and Why They Matter)

2 cups shredded cooked chicken – Leftover rotisserie chicken works wonders here, but pan-seared thighs or breasts add extra depth.
4 cups chopped romaine or Napa cabbage – Romaine brings crispness, while cabbage adds a peppery bite (I often use both!).

1 cup shredded carrots – For color and that irresistible crunch.
1/2 thinly sliced cucumber – A refreshing contrast to the rich sesame flavors.
1/4 cup toasted sesame seeds – Don’t skip toasting! It unlocks their nutty aroma.

3 green onions, sliced – A pop of mild sharpness to balance the dish.
1/4 cup chopped cilantro – Optional, but it adds a bright, herbal note.

For the Sesame Dressing (The Star of the Show):

3 tbsp soy sauce – Use low-sodium if you’re watching salt, but the full flavor is worth it.

2 tbsp rice vinegar – Its mild tang ties everything together.
1 tbsp honey or maple syrup – Just enough sweetness to round out the edges.
1 tbsp toasted sesame oil – This is non-negotiable—it’s what makes the dressing sing.

1 clove garlic, minced – Because every great dressing needs a little garlicky punch.
1 tsp grated ginger – Fresh is best here—it adds a warm, zippy undertone.

Let’s Make Magic: Step-by-Step

Step 1: Toast Those Sesame Seeds
Grab a small dry skillet and toast the sesame seeds over medium-low heat for 2–3 minutes, shaking the pan often. They’re done when golden and fragrant (but watch closely—they burn fast!). Tip: I always toast extra and keep them in a jar for sprinkling on everything.

Step 2: Whisk the Dressing with Love
In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Whisk until smooth. Taste and adjust—sometimes I add a squeeze of lime for brightness. Let it sit for 10 minutes to let the flavors marry while you prep the salad.

Step 3: Build Your Crunchy Base
In a large bowl, toss the romaine or cabbage, carrots, cucumber, and most of the green onions (save some for garnish!). Add the shredded chicken and half the sesame seeds. Drizzle with about half the dressing and toss gently—you want every bite coated but not soggy.

Pro Tips, Variations, and Substitutions

This sesame chicken salad is wonderfully adaptable to suit your tastes and what you have on hand. Here are some ideas to make it your own:

Protein swap: Not a fan of chicken? Try shredded rotisserie turkey, crispy tofu, or even chickpeas for a vegetarian twist.
Crunch factor: Add extra texture with toasted almonds, crispy wonton strips, or sunflower seeds.

Dressing variations: For a spicier kick, add a teaspoon of sriracha or chili garlic sauce to the dressing. Prefer it sweeter? A drizzle of honey works beautifully.
Greens options: While napa cabbage is classic, you can use shredded romaine, kale, or even baby spinach.

What to Serve With Sesame Chicken Salad

This salad is hearty enough to stand alone as a meal, but it also plays well with others! Some of my favorite pairings include:

Steamed jasmine rice or quinoa for a more substantial meal
Warm, crusty bread to soak up any extra dressing
A simple miso soup for an Asian-inspired meal combo

Crispy spring rolls or potstickers for a takeout-style feast at home

Storage and Reheating Tips

One of the best things about this salad is how well it keeps, making it perfect for meal prep:

Store the dressing separately from the salad components to prevent sogginess

Keeps fresh in airtight containers for 3-4 days in the refrigerator
If using chicken, you can gently reheat just the protein portion in the microwave for 30-60 seconds before adding to cold salad ingredients
The dressing actually improves after a day as the flavors meld – make extra!

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! Just keep the dressing separate until ready to serve. The chopped vegetables and chicken will stay fresh for 2-3 days when stored properly.

Is there a way to make this gluten-free?

Yes! Simply use tamari instead of soy sauce in the dressing, and double check that your sesame oil and other ingredients are certified gluten-free.

What’s the best way to shred chicken for this salad?

I find using two forks to pull apart cooled, cooked chicken breasts works perfectly. For extra tender shreds, you can also use a stand mixer with the paddle attachment on low speed.

Can I use bottled sesame dressing instead?

While homemade is always best for flavor control, a good quality bottled sesame dressing can work in a pinch. Look for one with simple ingredients and adjust to taste with extra sesame seeds or a squeeze of lime.

A Salad You’ll Keep Coming Back To

There’s something truly special about how the nutty sesame, bright dressing, and satisfying crunch come together in this salad. It’s become a regular in my meal rotation because it’s equally perfect for quick weeknight dinners, impressive lunch spreads, and everything in between. I hope it brings as much joy to your table as it does to mine – happy cooking!