Asian Chicken Sesame Salad with Carrots and Cucumbers
This fresh Asian Chicken Sesame Salad with carrots and cucumbers is made with my pan-seared honey ginger chicken and is tossed in a simple toasted sesame dressing with toasted sesame oil, rice vinegar, and honey. This Chinese chicken salad is similar to Panera’s Asian sesame chicken salad.
My delicious Asian Chicken Sesame Salad with carrots and cucumbers is made with my juicy pan-seared honey ginger chicken. It is tossed in a simple toasted sesame dressing with toasted sesame oil, rice vinegar, and honey. I made this Chinese chicken salad, similar to Panera’s Asian sesame chicken salad, with clean, natural ingredients. It can be enjoyed as a dinner salad or served without chicken as a side salad. All the ingredients can be batch-prepped so that you can enjoy a satisfying salad any day of the week for lunch or dinner or a special occasion.
The cucumber salad is inspired by the viral “cucumber salad” videos floating around. Recently, TikTok has been buzzing with creative takes on cucumber salads, thanks to Logan Moffitt—now famously known as the “cucumber guy.” His unique cucumber combinations have captivated millions, with some videos reaching nearly 30 million views and inspiring thousands of recreations. Adding my honey ginger chicken adds healthy protein and elevates the viral salad to a satisfying meal.
Why You’ll Love This Asian Chicken Sesame Salad Recipe
- Fresh and Flavorful: This Asian Chicken Sesame Salad is loaded with crisp veggies like carrots and cucumbers and topped with juicy honey ginger chicken for a satisfying meal.
- Easy Homemade Dressing: The toasted sesame dressing made with sesame oil, rice vinegar, and honey adds a perfect blend of sweet and tangy flavor.
- Perfect for Meal Prep: All the ingredients can be batch-prepped, making this salad an easy and convenient option for lunch or dinner throughout the week.
- Versatile and Customizable: Enjoy this salad with chicken for a full meal, or skip the chicken for a light and refreshing side salad.
Ingredients & Substitutions
Here is everything you need to make the best Asian Sesame Chicken Salad recipe:
Boneless Skinless Chicken Breasts: Substitute with boneless chicken thighs for a juicier option or tofu for a vegetarian version to make the honey ginger chicken. You can also use your favorite kind of chicken, including shredded rotisserie chicken, grilled chicken, leftover chicken, or chicken tenderloins instead of making my honey ginger chicken recipe.
Leafy Greens: You can use any variety of leafy greens you like, including napa cabbage, green cabbage, romaine lettuce, purple cabbage, and red cabbage.
Garlic Powder: You can omit this or replace it with 1 tablespoon of minced fresh garlic or onion powder.
Coarse Sea Salt: Substitute with kosher salt or table salt.
Black Pepper: Use a dash of white pepper for a milder flavor or a pinch of chili flakes for some heat.
Light Olive Oil: Replace with avocado oil for a neutral flavor or coconut oil for a hint of coconut.
Butter: Substitute with ghee for a richer taste or a plant-based butter for a dairy-free option.
Garlic Cloves: Use 1/2 teaspoon of garlic powder or 1 teaspoon of garlic paste instead.
Honey: Replace with maple syrup for a vegan option or agave syrup for a milder sweetness.
Rice Vinegar: Substitute with apple cider vinegar or white wine vinegar in equal amounts.
Soy Sauce: Use gluten-free soy sauce, tamari or coconut aminos for a gluten-free alternative.
Sesame Oil: Replace with olive oil or gluten-free tamari for a similar flavor.
Fresh Ginger: Use 1/2 teaspoon ground ginger or 1 tablespoon of freshly grated ginger.
Cornstarch: Substitute with 1 teaspoon of arrowroot powder or tapioca starch.
Toasted Sesame Seeds: You can use plain sesame seeds, crushed peanuts, or chopped cashews for a nutty crunch.
Green Onions: Substitute with chives or finely chopped shallots for a similar flavor profile.
Crispy Wonton Strips: You can omit these or replace with croutons or chow mein noodles.
Mayonnaise: Swap with Greek yogurt or a vegan mayo for a dairy-free option.
How to Make My Delicious Sesame Chicken with Honey and Ginger Recipe
Here are easy, detailed, step-by-step instructions for making my easy asian chicken salad recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prep the Sauce
In a small bowl, add 3 tablespoons honey, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon ginger. In a small bowl add 2 tablespoons of water and 1 teaspoon cornstarch. Stir until cornstarch is dissolved and pour in with the rest of the sauce ingredients.
Step 2: Prep the Chicken
Pat the boneless, skinless chicken breasts dry with paper towels. Pound them to an even .5″ thickness. Season both sides with garlic powder, coarse sea salt, and a dash of pepper to taste.
In a large skillet, frying pan, or large wok, heat 3 tablespoons of light olive oil over medium-high heat. I love using my Hexclad Hybrid pan.
Step 3: Sear the Chicken
Place the seasoned chicken breasts in the skillet. Sear for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside on a plate to allow it to rest.
Step 4: Make the Sauce
In the same chicken skillet, reduce the heat to medium. Add 2 tablespoons of butter and allow it to melt. Stir in the minced garlic and cook for about 2 minutes until fragrant. Pour the sauce into the skillet and stir continuously until the sauce thickens about 2-3 minutes.
Step 5: Coat the Chicken
Cut the rested chicken into strips or chunks and return to the skillet. Spoon the sauce over the chicken, ensuring each piece is well coated. Let it simmer in the sauce for an additional 2 minutes to absorb the flavors. Sprinkle the chicken with toasted sesame seeds and chopped green onions. Serve hot with your choice of side, such as steamed vegetables or rice.
Step 6: Make the Dressing
Grind 3 tablespoons of toasted sesame seeds in the chopper cup of an immersion blender or food processor. You can also smash them in a bowl and mortar or spread them in a plastic bag, lay it flat on the counter, and roll it with a rolling pin.
In a small bowl, or the chopper cup with an immersion blender or food processor, add 1/4 cup mayo, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon ginger, 1/4 teaspoon salt, and a dash pepper and mix until well blended.
Step 7: Toss the Salad
Slice the cucumber and shred the carrots into long ribbons. Layer the salad with leafy greens, cucumber slices, carrot ribbons, honey ginger chicken, green onions, sesame seeds and wontons.
Pour 3-4 tablespoons of dressing over the vegetables and gently toss to coat evenly. Enjoy immediately, or chill for 30 minutes to let the flavors meld.
Chicken Thickness Matters: Pounding the chicken to an even thickness before cooking ensures they cook evenly, prevents the outside from burning while the inside remains undercooked, and makes them extra tender and juicy.
Make It Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce while it’s simmering.
Roasting Sesame Seeds: You can use plain sesame seeds and dry roast them in a frying pan over medium heat until lightly brown. Do not add any butter or oil. Roasting the seeds first will give them the best flavor.
Carrot Shapes: You can thinly slice the carrots into medallions with a mandoline slicer or thin matchstick carrots or shred them with a cheese grater instead of peeling ribbons. The thinner they’re sliced, the more they will absorb the flavor in the dressing.
Adjusting Sweetness: If you prefer a less sweet dressing, reduce the honey or substitute with a mild sweetener like maple syrup or a low-glycemic option such as monk fruit.
Make Ahead: This salad is perfect for meal prep! The vegetables can be sliced and stored in an airtight container in the refrigerator for up to 3 days. Store the dressing separately and toss just before serving to keep the salad crisp.
Delicious Asian Salad Serving Suggestions
- Ramen Noodles: For added crunch and heartiness, top your Asian Sesame Chicken Salad with crispy ramen noodles or serve the salad over cooked ramen for a fun twist.
- Orange Slices: Add a burst of freshness by garnishing the salad with orange slices or sweet mandarin oranges, which pair beautifully with the honey ginger chicken.
- Red Bell Pepper: For a pop of color and crunch, toss in thinly sliced red bell pepper. It complements the dressing and adds a subtle sweetness to the dish.
- Snow Peas: Enhance the fresh vegetable medley by adding crisp, lightly blanched snow peas for extra texture and vibrant green color.
- Shredded Cabbage: Use shredded cabbage, either green or purple, to add extra crunch and bulk to the salad. This also makes the salad more filling and nutrient-dense.
- Sliced Almonds: Sprinkle sliced almonds on top for a nutty crunch that complements the sesame seeds and adds a satisfying texture.
- Fresh Cilantro: For a burst of herbal freshness, garnish the salad with chopped fresh cilantro. It adds a bright, citrusy note that pairs well with the sesame dressing.
- Baby Spinach: Swap or mix your leafy greens with baby spinach for a tender texture and nutrient boost, making the salad even more wholesome.
Do you love Asian-inspired flavors? Check out more of my easy and nutritious Asian flavored recipes:
Asian Chicken Sesame Salad with Carrots and Cucumbers
Ingredients
- 4 cups green leafy lettuce
- 1 english cucumber
- 2 carrots
- 3 stalks green onions
- 1/2 teaspoon sesame seeds
Sesame Dressing:
- 3 tablespoons toasted sesame seeds
- 1/4 cup mayo
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- dash pepper
- 1/2 teaspoon ginger
Chicken:
- 2 boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon coarse sea salt
- dash pepper
- 3 tablespoons light olive oil
Honey Ginger Chicken Sauce:
- 2 tablespoons butter
- 4 garlic cloves
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger
- 3 tablespoons water
- 1 teaspoon cornstarch
Instructions
Honey Ginger Chicken:
- In a small bowl, add 3 tablespoons honey, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon ginger. In a small bowl add 2 tablespoons of water and 1 teaspoon cornstarch. Stir until cornstarch is dissolved and pour in with the rest of the sauce ingredients.
- Pat the boneless, skinless chicken breasts dry with paper towels. Pound them to an even .5" thickness. Season both sides with garlic powder, coarse sea salt, and a dash of pepper to taste.In a large skillet, frying pan, or large wok, heat 3 tablespoons of light olive oil over medium-high heat. I love using my Hexclad Hybrid pan.
- Place the seasoned chicken breasts in the skillet. Sear for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside on a plate to allow it to rest.
- In the same chicken skillet, reduce the heat to medium. Add 2 tablespoons of butter and allow it to melt. Stir in the minced garlic and cook for about 2 minutes until fragrant. Pour the sauce into the skillet and stir continuously until the sauce thickens about 2-3 minutes.
- Cut the rested chicken into strips or chunks and return to the skillet. Spoon the sauce over the chicken, ensuring each piece is well coated. Let it simmer in the sauce for an additional 2 minutes to absorb the flavors.
Toasted Sesame Dressing:
- Grind 3 tablespoons of toasted sesame seeds in the chopper cup of an immersion blender or food processor. You can also smash them in a bowl and mortar or spread them in a plastic bag, lay it flat on the counter, and roll it with a rolling pin.
- In a small bowl, or the chopper cup with an immersion blender or food processor, add 1/4 cup mayo, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon ginger, 1/4 teaspoon salt, and a dash pepper and mix until well blended.
- Slice the cucumber and shred the carrots into long ribbons. Combine them in a large bowl.
Video
I’m excited to share this delicious Asian sesame chicken salad with you! I hope you enjoy it as much as my family does 🙂