photo of sesame chicken salad in a bowl with lime wedges next to it — Makes: *1 Serving*
Per Serving: *40 g Protein | 350 Cal*

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Looking for a quick, healthy meal that’s bursting with flavor and packs a protein punch? Say hello to this Healthy & Flavorful Sesame Chicken Salad! It’s vibrant, nutritious, and so easy to whip up. Perfect for lunch or a light dinner, this salad is loaded with colorful veggies, tender chicken, and a zesty dressing that ties it all together.

Let’s dive into how you can make this delightful dish in no time.

Why You’ll Love This Recipe

Quick and Easy: With just 15 minutes of prep and 20 minutes of cooking (less if you’re not cooking the chicken), you’ll have a delicious meal ready in under 40 minutes.
Protein-Packed: Each serving provides a whopping 40 grams of protein, making it a fantastic option for those looking for ways to fuel up with lean protein.
Flavor Explosion: The combination of fresh herbs, crunchy veggies, and a tangy-sweet dressing is a match made in heaven.
Healthy & Light: With just 350 calories per serving, this salad is light yet satisfying, perfect for a nutritious meal that won’t weigh you down.

Ingredients

4 oz edamame beans (soy beans)
1 bag chopped cabbage (or 1/2 a cabbage) - green cabbage, red cabbage, or Napa cabbage are all great!
1/2 bag shredded carrots (or 3 shaved carrots)
4 oz snap peas
3 radishes, thinly sliced
3 green onions, thinly sliced on a bias
3 sprigs mint, chopped
Small bunch chopped fresh cilantro
6 oz chicken breasts or chicken thighs - you can also use shredded rotisserie chicken

For the Sesame Dressing:

1/4 cup rice vinegar
1/4 cup coconut aminos (or soy sauce or gluten-free tamari)
1 tbsp Korean chili flakes (called gochugaru) or red pepper flakes
2 tbsp sesame oil
2 tbsp honey or maple syrup
1 tbsp grated fresh ginger
Furikake seasoning, for garnish

Instructions

Prep the Veggies: Bring a medium pot of water to a boil and add a tablespoon of salt. Cut the snap peas into halves and blanch them along with the edamame beans for 2 minutes. Drain and chill.
Cook the Chicken: Combine the chicken with 2 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, 1/2 tablespoon of sesame oil, salt, and pepper, give it a toss to mix. Heat a large skillet over medium heat. Add 1-2 teaspoons of avocado oil or olive oil. Cook the chicken until it’s fully done and chop it into bite-sized pieces. If you're using leftover chicken, just skip this step.
Assemble the Salad: While the chicken is cooking, chop all remaining fresh vegetables. In a large bowl, toss together the chopped cabbage, shredded carrots, sliced radishes, green onions, mint, and cilantro.
Make the Dressing: In a separate bowl, whisk the dressing ingredients together until well combined.
Mix and Serve: Add the chilled snap peas and edamame to the salad bowl, followed by the cooked chicken. Pour the dressing over the salad, give it a good toss, and sprinkle with furikake seasoning. Serve immediately and enjoy!

Nutrition Information (per serving)

Calories: 350
Carbohydrates: 36g
Protein: 40g
Fat: 6g

recipe graphic with a photo of a bowl of sesame chicken salad and the recipe title

Meal Prep Perfection

If you’re into meal prepping, this Sesame Chicken Salad is a fantastic option to add to your rotation. Not only does it come together quickly, but it also stores well, making it a convenient and healthy choice for those busy days when you need something delicious and ready to go.

Why It’s Perfect for Meal Prep

Stays Fresh: The combination of hearty veggies like cabbage, carrots, and snap peas holds up well in the fridge, so you won’t have to worry about them wilting or getting soggy.
Protein Power: Pre-cooking the chicken ensures that your protein is flavorful and ready to toss into your salad at a moment’s notice. You can even double the chicken recipe and use it for other meals throughout the week!
Quick Assembly: Once all the components are prepped, all you need to do is toss everything together when you’re ready to eat. This makes it an excellent grab-and-go lunch or dinner option.

How to Store Your Ingredients

Veggies: Store the chopped veggies in an airtight container in the fridge. They’ll stay crisp and fresh for up to 3-4 days.
Diced or Shredded Chicken: Keep the cooked chicken in a separate container. It’ll last for about 4 days in the fridge.
Dressing: Pour the dressing into a small jar or container with a tight-fitting lid. Shake it up just before serving.

When you’re ready to enjoy your meal, simply toss the veggies, chicken, and dressing together, and sprinkle with furikake seasoning.

Meal prepping doesn’t have to be boring or repetitive, and this salad is proof of that. It’s a vibrant, flavorful option that will keep you excited about eating healthy throughout the week.

FAQs

Absolutely! This hearty salad works great with tofu, shrimp, or even grilled tempeh if you’re looking for a vegetarian option.
You sure can! Red bell pepper, sliced almonds, extra cabbage, fresh romaine, sweet mandarin oranges, and crispy wonton strips would all be delicious additions to this salad.
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to keep the veggies crunchy.
No worries! You can skip it or substitute with sesame seeds and a sprinkle of seaweed flakes for a little crunch and a touch of umami.

This Sesame Chicken Salad is perfect when you’re craving something fresh, healthy, and oh-so-delicious. Whether you’re meal prepping for the week or just want a quick, nutritious dinner, this recipe is sure to become your new favorite salad. Happy cooking!