This is a seared chicken salad with a sesame-soy dressing, three kinds of cabbage, fresh herbs, mandarin oranges, and crispy wonton strips on top. It takes about 40 minutes start to finish and feeds four people a genuinely filling meal. The real reason to make it: the dressing does double duty as a quick chicken marinade, so you get flavor all the way through without any extra work.
Smart swaps
- Napa cabbage is the mildest of the three cabbages here and the easiest to shred thinly โ if you can only find one cabbage, make it this one and double the quantity.
- Persian cucumbers are less watery than English cucumbers, but English cucumbers work fine if you scrape out the seeds first.
- Unseasoned rice vinegar matters โ seasoned rice vinegar has added sugar and salt that will throw off the dressing balance.
- Toasted sesame oil is not interchangeable with plain sesame oil; the toasted version is what gives the dressing its nutty depth, and itโs widely available in the Asian foods aisle.
- Wonton strips are sold pre-made near the croutons in most grocery stores, or you can cut wonton wrappers into strips and pan-fry them in a thin layer of oil for about 90 seconds per side.
- Mandarin oranges: canned in juice (not syrup) work well and are easier than peeling fresh ones.
Why this recipe works
Two things make this salad hold together. First, pounding the chicken to an even half-inch thickness means the thickest and thinnest parts finish cooking at the same time โ skip this step and youโll get dry edges before the center is safe to eat. Second, the dressing is built with both toasted sesame oil and a neutral oil; the sesame oil brings flavor but goes bitter if used alone in volume, while the neutral oil gives the dressing enough body to actually coat the cabbage rather than pool at the bottom of the bowl.
Mistakes to avoid
- Skipping the dry on your greens: Wet cabbage and lettuce repel dressing. Spin or pat everything dry before it goes in the bowl, or the dressing will slide right off.
- Adding the wonton strips too early: They go on at the very last second, right before the bowl hits the table. Even five minutes under dressing turns them soggy.
- Not tasting the dressing before it goes on: Soy sauce varies by brand in saltiness. Whisk the dressing, taste it on a piece of cabbage, and adjust with a little more lime juice or honey before you commit.
- Crowding the pan for the chicken: If the chicken pieces overlap or the pan is too small, they steam instead of sear and you lose the golden crust. Use a 12-inch skillet and cook in batches if needed.
- Dressing the whole bowl if you expect leftovers: Dress it at the table โ a pre-dressed salad goes limp fast. Set aside the portions you wonโt eat before any dressing touches them.
Keeping leftovers crisp
Store the components separately whenever possible. Undressed greens, vegetables, and herbs will stay crisp in an airtight container in the refrigerator for up to two days. The cooked chicken keeps well for three days on its own, sealed and refrigerated โ slice it just before serving rather than storing it pre-sliced, since cut chicken dries out faster. The dressing keeps in a small jar in the fridge for up to five days; shake or whisk it again before using because the oils will separate. Toasted almonds and sesame seeds can sit at room temperature in a small container for several days without losing their crunch. The wonton strips are the most fragile element โ once theyโve been exposed to any moisture they wonโt recover, so keep them in their original packaging or a dry container and add them fresh each time you serve.
Asian Sesame Chicken Salad
Equipment
- Chef's Knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Whisk
- 12-inch skillet
- Tongs
- Baking sheet
- Parchment paper
- Salad Spinner
- Instant-read thermometer
Ingredients
Crunch & Seeds
- โ cup sliced almonds for toasting
- 2 tbsp sesame seeds white or a mix of white and black; for toasting
Sesame Dressing
- 3 tbsp low-sodium soy sauce
- 2 tbsp unseasoned rice vinegar
- 1 tbsp fresh lime juice from about 1/2 lime
- 1 tbsp honey or maple syrup
- 1 tbsp toasted sesame oil aromatic, not for high heat
- 2 tbsp neutral oil avocado or canola, for body
- 1 tsp fresh ginger finely grated
- 1 small clove garlic finely grated
- 1 tsp sriracha or chili-garlic sauce optional, to taste
Chicken
- 1 lb boneless, skinless chicken breasts pounded to 1/2-inch thickness for even cooking
- 1 tbsp neutral oil for searing
- ยผ tsp kosher salt plus more to taste
- ยผ tsp freshly ground black pepper
Salad
- 4 cups Napa cabbage thinly shredded
- 2 cups romaine lettuce shredded
- 1 cup red cabbage thinly shredded
- 1 cup carrots cut into fine matchsticks
- 1 cup Persian cucumber thinly sliced (about 2 small cucumbers)
- 4 whole scallions thinly sliced on a bias
- ยฝ cup fresh cilantro leaves roughly chopped, divided
- ยผ cup fresh mint leaves torn, divided
- 1 cup mandarin orange segments drained (fresh or canned)
- 1 cup crispy wonton strips for serving
Instructions
- Toast the crunch: Preheat the oven to 350ยฐF / 175ยฐC. Spread the sliced almonds on a parchment-lined baking sheet and bake for 6โ8 minutes, stirring once, until golden and fragrant. Transfer to a plate to cool so they stay crisp.
- Bloom the sesame: Toast the sesame seeds in a dry skillet over medium heat, stirring, for 2โ3 minutes until nutty and just starting to pop. Immediately tip into a small bowl to prevent over-browning.
- Whisk the sesame dressing: In a small bowl, combine soy sauce, rice vinegar, lime juice, honey, toasted sesame oil, neutral oil, grated ginger, grated garlic, and sriracha (if using). Whisk until emulsified and slightly glossy, 30โ45 seconds. Reserve 3 tbsp of the dressing for the chicken; keep the rest for the salad.
- Marinate the chicken briefly: Pat the chicken dry. Toss with the reserved 3 tbsp dressing, salt, and pepper. Let it stand 10 minutes while you prep the vegetables; this lightly seasons without overpowering.
- Prep the vegetables: Shred the cabbages, julienne the carrots, slice the cucumbers and scallions, and roughly chop/torn the herbs. Spin the greens dry so the dressing clings beautifully. Drain the mandarin segments.
- Sear the chicken: Heat 1 tbsp neutral oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken and sear 3โ4 minutes per side until deep golden. Reduce heat to medium if browning too quickly and cook until the thickest part reaches 165ยฐF / 74ยฐC. Rest 5 minutes on a board, then slice thinly across the grain.
- Dress and toss: In a large bowl, combine Napa cabbage, romaine, red cabbage, carrots, cucumber, scallions, half the cilantro and mint, and half the toasted sesame seeds. Drizzle with about two-thirds of the remaining dressing and toss until the leaves are lightly and evenly coatedโglossy, not soggy.
- Plate and finish: Divide the salad among bowls. Fan the sliced chicken on top and tuck in the mandarin segments. Sprinkle with toasted almonds, remaining sesame seeds, and the rest of the herbs. Drizzle with the final spoonfuls of dressing and add the crispy wonton strips right before serving.
- Final taste: Taste and adjust: a squeeze of lime for brightness, a pinch of salt for pop, or a touch more chili for heat. Serve immediately while the greens are crisp and the chicken is still warm.
Notes
Chefโs Tips
- Emulsion that lasts: For a silkier dressing, whisk the soy, vinegar, lime, and honey first, then stream in the oils while whisking to form a stable emulsion.
- Season smart: The dressing is saline from soyโuse a light hand with additional salt and rely on lime for lift.
- Texture contrast: Keep greens bone-dry; moisture dilutes flavor and softens crunch. Spin and blot as needed.
- Make-ahead: Store chopped veg and herbs separately, keep nuts/seeds and wontons airtight, and dress just before serving.
- Swaps: Tamari for gluten-free, rotisserie chicken for speed, or grilled thighs for extra juiciness.
- Extra-nutty: Substitute 1 tbsp roasted peanut oil for part of the neutral oil for a deeper, toasty backbone.
Nutrition
Common questions
Can I use rotisserie chicken instead of cooking the breast from scratch?
Yes, rotisserie chicken works fine here. Pull the meat into thin strips and toss it with a tablespoon of the dressing while itโs still warm so it picks up some flavor before going on the salad.
How do I know when the chicken is cooked through without cutting into it?
An instant-read thermometer inserted into the thickest part should read 165ยฐF. If you donโt have one, a small cut at the center should show no pink and the juices should run clear โ but a thermometer is the more reliable method and costs about ten dollars.
My cabbage feels really tough and hard to chew. What went wrong?
It was probably sliced too thick. Aim for shreds no wider than an eighth of an inch โ thinner than you think is necessary. If the cabbage still feels too firm, toss it with a small pinch of salt and let it sit for ten minutes; it will soften slightly without going limp.
Can I make the dressing ahead of time?
Yes, up to five days ahead stored in a sealed jar in the refrigerator. The oils will separate as it sits, so give it a good shake or a quick whisk before you use it.