Asian Sesame Chicken Salad

Asian Sesame Chicken Salad is tender poached chicken, crunchy red cabbage, and sweet carrots tossed in an Asian sesame vinaigrette.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Salad
  • Method: Stove
  • Cuisine: Asian


  • 2 cups water
  • ½ teaspoon minced dried onion
  • 1 pound boneless, skinless chicken breast
  • 4 cups red cabbage, shredded
  • 2 large whole carrots, shredded
  • ¼ cups chopped fresh herbs, (parsley, mint, basil, or cilantro, all or a mixture)
  • ¼ red onion, thinly sliced
  • 3 tablespoons canola oil
  • 3 tablespoons lime juice or rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, peeled, minced
  • 1 teaspoon chile sauce (sambal oelek, Sirarcha, garlic chile sauce, or gochujang)
  • 1 teaspoon honey
  • 1 teaspoon water
  • ¼ cup chopped roasted peanuts or 3 tablespoons toasted sesame seeds


Poach Chicken: Place chicken in a single layer and minced dried onion in a medium sauce, add water to cover. Heat water to boil, reduce heat to simmer, cover, cook 10 minutes. Depending on the thickness of the chicken, it may take 5-10 minutes more simmering. The chicken will turn white and the thickest part of meat should reach 165℉ with a meat thermometer. Remove chicken and allow to cool.

Salad: Thinly slice red cabbage and red onion. Shred carrot. Chop herbs. Place in large bowl.

Vinaigrette: In small bowl or jar with lid, combine oil, lime juice or vinegar, soy sauce, sesame oil, fresh ginger, chile sauce, honey and water.

Then: Shred chicken, toss with cabbage mixture, drizzle vinaigrette, sprinkle peanuts or sesame seeds over top





To toast sesame seeds: spread in skillet and heat over medium, stir occasionally, toast 5-7 minutes until they smell fragrant and nutty. Some may pop as they heat. Remove pan from stove to let cool.

Keywords: chicken salad, cabbage slaw, hearty salad