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Sesame chicken crunch salad with juicy honey soy glazed chicken, fresh romaine, cabbage, carrots, cucumber, edamame, and crispy wonton strips topped with sesame seeds and cilantro

Sesame Ginger Asian Chicken Salad

This sesame ginger Asian chicken salad combines honey-soy marinated chicken with crisp greens, colourful vegetables, edamame and crunchy wonton strips. A tangy sesame dressing brings everything together for a satisfying lunch or light dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 15 minutes
Total Time 40 minutes
Course Salad
Cuisine Asian fusion
Servings 2 people
Calories 657 kcal

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp chef’s knife
  • Garlic press (optional)
  • Grater (for fresh ginger)
  • Non-stick skillet or grill pan
  • Tongs or spatula
  • Salad tongs (for tossing and serving)

Ingredients
  

Chicken

  • 2 chicken breasts boneless and skinless
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 1 tsp ginger fresh and grated
  • 1 garlic clove minced

Salad Base

  • 3 cups romaine lettuce or mixed greens
  • 1 cup cabbage shredded or coleslaw mix
  • ½ cup carrots shredded
  • ½ red bell pepper thinly sliced
  • ½ cucumber sliced
  • ½ cup edamame shelled and cooked
  • 2 green onions sliced

Crunch & Garnish

  • ½ cup wonton strips crispy
  • 2 tbsp cilantro fresh
  • 1 tbsp sesame seeds

Sesame Dressing

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • ⅛ tsp ginger
  • 1-2 tbsp olive oil
  • Optional: squeeze of fresh lime juice

Instructions
 

Marinate & Cook Chicken

  • Mix soy sauce, honey, sesame oil, ginger, and garlic in a bowl. Coat chicken and marinate 10–15 minutes.
  • Grill or pan-sear over medium heat for 5–6 minutes per side until fully cooked. Rest, then slice.

Make the Dressing

  • Whisk soy sauce, rice vinegar, sesame oil, honey, Dijon mustard, ginger and olive oil until smooth.
  • Adjust to taste—add lime for brightness or extra honey for sweetness.

Build the Salad

  • Combine lettuce, cabbage, carrots, bell pepper, cucumber, edamame, and green onions in a large bowl.
  • Lightly toss with dressing.

Finish & Serve

  • Top with sliced chicken.
  • Sprinkle wonton strips, sesame seeds, and cilantro.
  • Drizzle with extra dressing and serve immediately.

Notes

  • For maximum flavour, marinate the chicken at least 15 minutes—or overnight for deeper taste.
  • Freshly cooked chicken keeps the salad juicy and protein-rich.
  • The sesame dressing can be made ahead and stored in the fridge for up to 5 days.
  • Swap edamame for chickpeas or add avocado for extra creaminess.
  • Want extra crunch? Add peanuts or crispy noodles instead of wonton strips.
  • Best served fresh, but components can be prepped ahead for easy meal prep lunches.

Nutrition

Serving: 1servingCalories: 657kcalCarbohydrates: 38gProtein: 59gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 145mgSodium: 2341mgPotassium: 1659mgFiber: 7gSugar: 25gVitamin A: 12723IUVitamin C: 64mgCalcium: 164mgIron: 5mg
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