Sesame Chicken Salad

It’s fresh, it tastes like Spring, and it’s a snap to make. Sesame Chicken Salad is the bomb. Whip some up tonight!

We’ve made one similar in the past; it was called Thai Chicken Salad. It was a little spicier, and the sauce was a healthy hack on a Thai Peanut Sauce. This time, our dressing uses sesame oil, olive oil, and rice vinegar. We added three fruits: mandarin oranges, fresh pineapple, and avocado. Almonds and celery give it an appealing crunch, and cabbage provides the base.

Sesame Chicken Salad

Prep Time: 30 minutes
Servings: 8
Calories: 254kcal
Quick to make, with ingredients you probably already have in your pantry!
Print Recipe


  • 1 lb chicken tenderloins
  • 3 cups shredded green cabbage
  • ½ C mandarin oranges (canned in pear juice)
  • ½ C fresh pineapple, cubed
  • 1 C snow peas, sliced on the diagonal
  • C sliced, raw almonds
  • 1 C chopped curly parsley
  • 1 medium avocado


  • 4 Tbsp olive oil
  • 4 Tbsp rice vinegar
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp low-sodium Soy Sauce
  • 1 Tbsp Mike's Hot Honey (or clear honey)
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • ½ tsp course ground black pepper
  • white sesame seeds
  • black sesame seeds


  • Gently boil chicken in a sauce pan with plenty of water, on a steady simmer. Submerge chicken in cool water after chicken is cooked, (about 15 minutes, or until chicken reaches an internal temperature of 165º) to cease the cooking process.
  • Combine all salad ingredients.
  • Create salad dressing, pour over salad, and toss well.
  • Garnish with black and white sesame seeds.


Calories: 254kcal | Carbohydrates: 12g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 145mg | Potassium: 516mg | Fiber: 4g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 2mg

We served ours as a lunch on it’s own, and again as a dinner, the next evening, over arugula lettuce. Either way, it’s a win!

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