Asian Sesame Chicken Salad
on Aug 14, 2017, Updated Mar 05, 2026
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Asian Sesame Chicken and Cashew Salad. A filling and main dish salad full of healthy ingredients! Top this crunchy salad with a sweet sesame honey vinaigrette for maximum flavor!
Happy Monday! I had such a great weekend planned and then thanks to a foot injury it turned into a somewhat miserable weekend. I hate when stuff like this happens when you actually have fun things planned.
I had plans to meet a blogger friend, Liz, from The Lemon Bowl while she was doing a travel piece in Denver. However, I had to cancel because walking was not in the books considering putting my shoe on about made me cry. Nice timing foot.
So instead I went to work to create a new salad recipe for you! This Asian Sesame Chicken and Cashew Salad is officially a salad I could eat on a weekly basis!
There’s nothing boring about the flavors and texture of this salad. The base is a combination of romaine and coleslaw mix. Then, it’s all about the toppings and there are lots of them.
Slices of marinated chicken breasts and shelled edamame for protein. If you want to make the salad vegetarian, omit the chicken and add extra edamame. You could also pile this Asian edamame salad on top and use it as a topping.
Red bell peppers and mandarin oranges for a sweet element. Plus green onion and cilantro for freshness, and roasted cashews and toasted sesame seeds for crunch. Then to finish off this Asian salad, a fabulous sesame vinaigrette!
All the crunch and flavors will have you stuffing your mouth and forgetting all about that boring salad you had last week!
- Buffalo Chicken Salad with Spicy Ranch Dressing
- Grilled Chicken, Peach, Pecan and Goat Cheese Salad with Basil Vinaigrette
- Grilled Chicken Caesar Salad
- Berry, Asparagus, Feta, Quinoa Salad with Sweet Crispy Chickpeas
Asian Sesame Chicken and Cashew Salad
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breasts
- 2 tablespoons low sodium soy sauce, or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- Fresh ground black pepper to taste
Asian Sesame Vinaigrette
- 1/3 cup rice vinegar
- 2 tablespoons honey
- 2 teaspoons avocado oil
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons low sodium soy sauce, or tamari
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame seeds
- Fresh ground black pepper to taste
Salad Ingredients
- 4 cups chopped romaine lettuce
- 4 cups coleslaw mix
- 1 red bell pepper, sliced thin
- 1 carrot, grated
- 2 green onions, sliced thin
- 1/2 cup shelled edamame
- 3 tablespoons chopped cilantro
- 1/3 cup roasted unsalted cashews, chopped
- 2 teaspoons toasted sesame seeds
- 1/2 cup canned mandarin orange
Instructions
- Combine all of the ingredients for the chicken marinade in a resealable freezer bag and add in the chicken. Marinate for an hour or longer if desired.
- Grill or bake the chicken until it’s cooked through, let it rest 5 minutes, then cut into thin slices.
- In a jar or bowl, whisk together all of the ingredients for the vinaigrette and set aside.
- In a large serving bowl toss together the lettuce, coleslaw mix, pepper, carrot, green onion, edamame and cilantro.
- Top the salad with the mandarin oranges, slices of chicken, cashews and sesame seed. Dress the salad with the vinaigrette or serve on the side.
Notes
- If you’re making this salad ahead of time wait to add the mandarin oranges, cashews and vinaigrette until right before serving to prevent the salad and cashews from getting soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
