Asian Chicken Salad with Sesame Dressing

Anytime is a good time for chicken salad.  I enjoy this Asian chicken salad as much as I like Chinese food.  I’ve had so many different versions of chicken salad in different restaurants and they are all delicious.  I decided to make it at home for those times when I’m craving for it.

The chicken in this salad can be store-bought rotisserie chicken.  I used two breast halves and pull it apart with two forks.  The store-bought pre-shredded carrots also works here.  For the greens here I used chopped romaine lettuce and napa cabbage.  You can also use red cabbage for some color.  Cabbage is more tough so it needs to be chopped thinner than the romaine lettuce.

napa cabbage

For the slivered almonds, I buy the raw ones and toast it in the oven for 8 minutes at 350 degrees.  The crunchy toasted almonds on top of the salad really works well with the flavor of the sesame dressing.

toasted slivered almonds

Prepare the Sesame Dressing

For the sesame dressing, I mix rice vinegar, sugar, honey, toasted sesame oil, vegetable oil, salt and freshly ground pepper.  Before serving the salad, you can sprinkle the dressing with toasted sesame seeds.  I find these toasted sesame seeds at Asian markets and supermarkets.

Construct the Asian Chicken Salad

To construct the chicken salad, I use either a big round bowl or a rectangular platter.  First, I spread the romaine lettuce on the bowl. Then I add the napa cabbage on top leaving the edge 1-inch smaller. This way the romaine lettuce is still visible on the edges.  Repeat the same process with the carrots and chicken.  Top it with chopped green onions and toasted almonds.

salad platter

round salad bowl

When I make this Asian chicken salad my family can’t have enough of it.  It’s a great complete meal and easy to prepare.  If you are feeding a crowd, it’s a perfect side dish too.

Asian Chicken Salad with Sesame Dressing

Asian chicken salad with sesame dressing and toasted almonds
Servings 4
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes


For the Salad

  • 2 cooked skinless chicken breast pulled apart
  • 1 cup shredded carrots
  • 4 green onions chopped
  • 6 oz. romaine lettuce chopped 1/2 inch
  • 1 cup napa cabbage or red cabbage chopped 1/4 inch
  • ½ cup slivered almonds toasted

For the Sesame Dressing

  • 4 Tbsp rice vinegar plain
  • 3 Tbsp sugar
  • 1 Tbsp honey
  • 1 tsp salt
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp vegetable oil or canola oil
  • ¼ tsp freshly ground pepper
  • ½ tsp toasted sesame seeds (optional)


  • Preheat oven to 350 degrees. Spread the raw almonds in a cookie sheet and toast it in the oven for 8 minutes. Set aside to cool.
  • Make the dressing: In a bowl mix together rice vinegar, sugar, and salt until sugar and honey dissolve. Add oils and freshly ground pepper and mix together.
  • Construct the salad: Use a big round bowl or rectangular platter. Place romaine lettuce in the bowl. Add napa cabbage on top leaving 1-inch on the edge. Repeat the same process with the carrots and chicken. Top with green onions and toasted almonds.
  • (Optional: At serving time, sprinkle toasted sesame seeds on top of salad or to the dressing.)
Author: Elizabeth Segal
Course: Sides

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