Sesame Chicken Salad
A bright and crunchy salad featuring shredded chicken, crisp vegetables, and a simple sesame-soy dressing, perfect for quick weekday lunches or meal prep.
Ingredients
Salad Base
- 2 cups cooked chicken, shredded Use poached, roasted, or rotisserie chicken.
- 4 cups mixed salad greens A mix of baby spinach, arugula, and romaine is ideal.
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1/2 cup red bell pepper, sliced
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds Can be toasted for additional flavor.
Dressing
- 1/4 cup soy sauce Use low-sodium or gluten-free tamari if needed.
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil Toasted sesame oil is recommended.
- 1 tablespoon honey
- 1 clove garlic, minced
Instructions
Combine the salad base
- In a large bowl, layer the mixed salad greens, then add the shredded chicken, shredded carrots, sliced cucumber, sliced red bell pepper, and chopped green onions. Gently toss once.
Whisk the dressing
- In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and minced garlic until smooth.
Dress the salad
- Pour the dressing over the salad mixture and toss gently using tongs.
Finish with sesame seeds and serve
- Sprinkle the sesame seeds over the dressed salad and serve immediately.
Notes
For best texture, assemble the salad shortly before serving. Store the dressed salad in the fridge for up to 1 day. Keep dressing separate for meal prep.