Crunchy Asian Chicken Salad with Ginger Sesame Dressing

This sweet, crunchy Asian chicken salad with a ginger‑sesame dressing is satisfying, full of fresh vegetables, and bursting with bright flavor.

Some recipes become weekly staples because they are consistently delicious and easy to prepare. This is one of those salads for me. Crisp napa and red cabbage, fresh cilantro, shredded carrots, snap peas, baby corn and bean sprouts come together with sliced red bell pepper and green onions for a satisfying crunch. A creamy ginger‑sesame vinaigrette brings everything together with a balance of sweet, tangy and umami notes.

I usually make a big batch of the dressing and keep it in the refrigerator so I can dress the salad quickly throughout the week. The dressing is also a great quick marinade for the chicken: coat the breasts and let them sit for 30–60 minutes before grilling. You can assemble the salad with the chicken right away or pack the dressing separately if you prefer to keep the leaves extra crisp until serving.

If you want a little extra texture, add toasted sesame seeds, chopped peanuts or sliced almonds at the end. You can also swap in greens like romaine, kale, or baby spinach to increase the leafy green portion. This salad is versatile—use the vegetables you have on hand, substitute grilled shrimp or firm tofu for the chicken, or double the dressing to use as a sauce for grain bowls.

I’m a big fan of fresh ginger in this dressing. Freshly grated ginger gives a bright, slightly spicy warmth that ground ginger can’t match. Besides flavor, fresh ginger is commonly used to support digestion and adds a refreshing note when paired with citrus or cucumber water. A small piece of ginger goes a long way, so it’s an affordable ingredient to keep on hand.

Asian Chicken Salad with Ginger‑Sesame Dressing

This sweet and crunchy Asian chicken salad with ginger‑sesame dressing is filling, packed with fresh vegetables, and full of flavor.

Ingredients

• 4 cups napa cabbage, chopped
• 2 cups red cabbage, chopped
• 1/2 cup shredded carrots
• 1/2 cup snap peas
• 1/3 cup baby corn
• 1/3 cup bean sprouts
• 1 red bell pepper, sliced
• 4 green onions, chopped
• 1/2 cup fresh cilantro, chopped
• 2 chicken breasts, pounded to an even thickness
• Salt and pepper, to taste

For the dressing:

• 2 Tbsp rice vinegar
• 1 Tbsp reduced‑sodium soy sauce
• 1 clove garlic
• 1 Tbsp honey
• 1 Tbsp fresh ginger, peeled and minced
• 1/4 tsp toasted sesame oil
• 3 Tbsp olive oil

Instructions

1. In a large bowl, combine the napa cabbage, red cabbage, shredded carrots, snap peas, baby corn, bean sprouts, sliced red bell pepper, chopped green onions and chopped cilantro. Set aside.
2. Make the dressing: In a blender or food processor, combine rice vinegar, soy sauce, garlic, honey and fresh ginger. Pulse to combine. With the motor running, slowly stream in the olive oil until the dressing becomes creamy. Stir in the toasted sesame oil and adjust seasoning to taste.
3. Pound the chicken breasts to an even thickness using a meat mallet or a heavy bottle. Place the chicken in a resealable bag or shallow dish and pour about 2 tablespoons of the dressing over the chicken, ensuring it’s fully coated. Marinate for 30 minutes to 1 hour in the refrigerator.
4. Cook the chicken: Preheat a grill pan or outdoor grill to medium‑high heat. Remove the chicken from the marinade, pat lightly with paper towels if needed, and season with a little salt and pepper. Grill about 4–5 minutes per side, until juices run clear and an instant‑read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest for 10–15 minutes to retain juiciness, then slice.
5. Toss the salad with the dressing and add sliced chicken on top. Alternatively, keep the dressing in a jar and pack salad and chicken separately for lunches. Garnish with toasted sesame seeds or chopped nuts if desired. Serve immediately and enjoy.

Tips, Variations and Storage

This salad stores very well for meal prep. Keep the dressing separate from the salad if you want the vegetables to remain crisp; combine just before eating. Grilled chicken keeps for 3–4 days in the refrigerator, and the dressing will keep for about a week in a sealed container. For a vegetarian version, swap grilled tofu or tempeh for the chicken. Add rice noodles or cooked quinoa to make it more of a hearty bowl. If you like more heat, add a splash of sriracha, a pinch of red pepper flakes or a chopped fresh chili to the dressing.

Nutrition

Serving: 2 cups salad with 2 Tbsp dressing and 1/2 chicken breast. Approximate values: Calories: 307 kcal | Carbohydrates: 20.9 g | Protein: 26.6 g | Fat: 12.2 g | Saturated Fat: 1.3 g | Fiber: 5.3 g | Sugar: 10.1 g.

Nutrition information is automatically calculated and should be used as an estimate only.

Hope you enjoy this salad—it’s one of my favorite make‑ahead lunches. If you try it, consider preparing the dressing in a larger batch and keeping it on hand to toss with other salads, grain bowls, or as a quick marinade.