I’m so excited to share my Asian Sesame Chicken Salad recipe with you! This salad is crisp, sweet, and savory with tender grilled chicken, crunchy almonds and wonton strips, and a bright sesame vinaigrette that ties everything together. It is light enough for lunch and satisfying enough for dinner.
Level: Easy
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes (to make dressing and warm ingredients if desired)
Yield: 4 servings
Course: Lunch, Dinner, Salad
Cuisine: Asian-inspired
I first tried a version of this salad at a cafe and loved how the flavors and textures all worked together. I recreated it at home so I could have that crunchy, tangy taste anytime. The salad mixes crisp romaine, shredded carrot, mandarin orange slices, sliced almonds, cilantro, and diced chicken. The dressing is a simple sesame vinaigrette that is both sweet and tangy. I like making the dressing hot on the stove for a minute so the sugar melts and the garlic softens, then letting it cool before shaking it together.
This recipe is friendly for busy days because you can use leftover grilled chicken or a rotisserie chicken to make assembly very fast. I keep the wonton strips separate until serving so they stay crunchy.
How to Make Asian Sesame Chicken Salad
Here is the plan in plain steps:
• Make a quick sesame vinaigrette on the stove to melt the sugar and soften the garlic.
• Toss together shredded lettuce, carrots, mandarin oranges, almonds, cilantro, and chicken.
• Dress the salad and add wonton strips right before serving so they stay crisp.
This keeps things fresh, crunchy, and balanced.
Ingredients
For the Sesame Vinaigrette
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 2 whole garlic cloves, smashed
• 1 tablespoon toasted sesame oil
• 1/4 cup neutral oil such as canola or avocado oil
• 2 tablespoons soy sauce (or tamari for gluten free)
• 1 tablespoon toasted sesame seeds
For the Salad
• 6 to 7 cups shredded romaine lettuce, or use a mix of romaine and shredded cabbage
• 1 large carrot, shredded
• 1 (15 oz) can mandarin oranges, drained, or 2 fresh clementines peeled and sectioned
• 1 cup prepared wonton strips, store bought or homemade (see notes)
• 1/3 cup sliced almonds, toasted if possible
• 1/2 cup fresh cilantro leaves
• 12 ounces grilled chicken, diced or shredded (or use rotisserie chicken)
Directions
- Make the dressing:
o Put the rice vinegar in a small saucepan over medium heat. When it just starts to bubble, add the sugar and smashed garlic. Let it simmer 30 to 60 seconds until the sugar dissolves. Remove the pan from heat and discard the garlic cloves.
o Pour the warm vinegar into a mason jar or small bowl. Add the sesame oil, neutral oil, soy sauce, and sesame seeds. Let the dressing cool to room temperature, then screw on the lid and shake to combine. If the dressing separates later, shake it again. - Prepare the salad base:
o In a large bowl combine the shredded romaine, shredded carrot, and drained mandarin oranges. Add the diced grilled chicken, sliced almonds, and cilantro. Toss gently to mix. - Dress and serve:
o Add about half of the vinaigrette to the salad and toss to coat. Taste and add more dressing if you like it saucier. Keep the wonton strips in a separate bowl until you are ready to eat. Sprinkle wonton strips over individual plates right before serving so they stay crunchy. - Optional step: If you want homemade wonton strips, cut wonton wrappers into thin strips and fry in 1 to 2 inches of oil for about 30 to 60 seconds until lightly golden. Drain on paper towels and cool before adding to salad.
Process Details
• Why simmer the vinegar and sugar: Warming the vinegar helps the sugar dissolve completely and mellows the raw edge of the garlic. I discard the garlic pieces so the dressing carries garlic flavor without large bits.
• Why let dressing cool: Adding hot dressing to lettuce will wilt it quickly. I let the dressing come to room temperature so the greens stay crisp.
• Why keep wontons separate: Wonton strips soak up the dressing fast. I add them at the last moment to keep their crunch.
Tips for Success
• Use a rotisserie chicken to make assembly fast on busy days.
• Toast the sliced almonds in a dry skillet for 2 to 3 minutes until fragrant. This brings out their flavor.
• If you need this gluten free, use tamari in place of soy sauce and use gluten free wonton-style crispy noodles or skip wontons.
• If you prefer less sugar, reduce the sugar in the dressing to 2 tablespoons and taste, adjusting as needed.
• Make the dressing ahead and store it up to 5 days in the refrigerator. Shake before using.
• Keep delicate ingredients like cilantro and wonton strips separate until serving if you are packing this for lunch.
Serving Ideas
• Serve in bowls as a main dish with extra chicken for a fuller meal.
• Spoon onto romaine halves for plated lettuce wraps that look pretty on a platter.
• Turn it into a grain bowl by adding a scoop of jasmine rice or cooked quinoa under the salad.
• Add edamame or shelled peas for extra protein and color.
• Swap mandarin oranges for fresh pineapple or mango for a different fruity note.
Storage & Freezing
• Refrigerator: Store leftover undressed salad components separately from the dressing for up to 2 days. The dressing can be kept in an airtight container in the fridge for up to 5 to 7 days.
• Freezing: Do not freeze the salad or the dressing. Oils and the crisp vegetables do not freeze and thaw well.
Nutrition Info (Approximate per Serving)
• Calories: 560
• Total Fat: 31 g
• Carbohydrates: 35 g
• Protein: 36 g
To get the most accurate values for your version, plug your exact ingredients into a nutrition calculator.
This Asian Sesame Chicken Salad gives you crunch, sweet citrus, and savory sesame in every bite. I love how easy it is to adapt with whatever protein or veggies I have on hand, and how quickly it comes together when I use ready cooked chicken. Make the dressing ahead, keep the crunchy parts aside, and you have a fresh, restaurant-style salad in minutes. I hope you enjoy making and eating it as much as I do.
