Chopped Chicken Salad with Sesame Dressing

Chopped Chicken Salad with Sesame Dressing is an irresistible, crunchy bowl that brings bright citrus, toasted sesame, and savory chicken together in a single colorful meal — if you enjoy those flavors, you might also like this Asian slaw with sesame-ginger dressing for a similar crunchy-sesame twist. This salad balances textures and tastes: cool, crisp cabbage and romaine, sweet mandarin oranges, crunchy wonton strips and almonds, tender shredded chicken, and a nutty, tangy sesame dressing that coats everything without weighing it down.

Start here if you want a practical, everyday salad that works as a main dish or a hearty side. It’s fast to build from leftovers, bright enough for a picnic, and comforting enough for a weeknight dinner. Read on for step-by-step assembly, smart swaps, and tips to keep the salad crisp and vibrant every time.

Why make this recipe

This Chopped Chicken Salad with Sesame Dressing is worth making because it delivers big flavor with minimal fuss. The combination of textures — crunchy cabbage and almonds, soft chicken, juicy mandarins, and crisp wonton strips — keeps each bite interesting. The dressing is an easy emulsion of oils, rice wine vinegar and soy sauce that brings savory, nutty, and slightly sweet notes to every forkful.

It’s also highly adaptable. Use rotisserie chicken to save time, swap the almonds for cashews if you prefer, or make it vegetarian with crispy tofu instead of chicken. The recipe scales well for a meal prep batch or a crowd. Because it includes protein, vegetables, and healthy fats, it sits comfortably in balanced-meal territory.

Finally, this salad works across seasons: serve it chilled on hot days, or let it sit at room temperature for a short interval in cooler months. It’s a recipe that rewards small adjustments, so once you make it a few times you’ll instinctively tune it to your family’s tastes.

How to make Chopped Chicken Salad with Sesame Dressing

Make sure all ingredients are prepped before assembling: shred the lettuces and cabbages, julienne the carrots, chop scallions, drain mandarin oranges, and have shredded chicken ready. The salad comes together quickly once everything is ready, so a little mise en place saves time and prevents soggy greens.

Step 1 — Prepare the base

• Start with the shredded romaine, Napa cabbage, and red cabbage in a large bowl. The mix of romaine and two kinds of cabbage gives both leafy softness and crunchy structure.
• Add the julienned carrots and shelled edamame for color and bite.

Step 2 — Layer in protein and crunch

• Stir in the shredded chicken so the warm meat (if just-cooked) slightly softens the vegetables but doesn’t wilt them. Cold chicken works perfectly too — great for using leftovers.
• Add the crunchy wonton strips now or save them to sprinkle on each serving to keep them crisp longer.

Step 3 — Garnish and bright notes

• Gently fold in mandarin orange slices and chopped scallions. The citrus brightens the whole salad.
• Sprinkle sliced almonds across the top for extra toasty flavor and crunch.

Step 4 — Whisk the dressing

• Combine grapeseed (or canola) oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, minced ginger and garlic, chili garlic sauce, and a touch of salt and pepper in a bowl or mason jar. Whisk or shake until well combined.
• Taste and adjust: add a touch more vinegar if you want more tang, or a little extra brown sugar to round out the soy’s saltiness.

Step 5 — Toss and serve

• Drizzle the dressing over the salad and toss lightly but thoroughly so all components are coated.
• Add the wonton strips just before serving for the best texture.

Ingredients

• 2 cups shredded romaine lettuce
• 2 cups shredded Napa cabbage
• 2 cups shredded red cabbage
• 2 large carrots, julienned
• 1 cup shelled edamame
• 3 cups shredded chicken
• 3.5 oz. bag crunchy wonton strips
• 1 cup mandarin orange slices, drained
• 1 bunch scallions, chopped
• 1/2 cup sliced almonds
• 1/4 cup grapeseed oil or canola oil
• 2 Tbsp. sesame oil
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. brown sugar
• 1 tsp. ginger, minced
• 1 tsp. garlic, minced
• 1 tsp. chili garlic sauce
• 1/4 tsp. salt & pepper

Ingredient notes and substitutions:

• Grapeseed oil or canola oil: Either works for a neutral base. If you only have olive oil, use it sparingly — its flavor is stronger and green. Vegetable oil is an acceptable swap.
• Sesame oil: Provides the toasted sesame flavor; use light sesame oil if you want a milder taste, and reserve toasted sesame oil for finishing in smaller amounts.
• Shredded chicken: Leftover rotisserie chicken is perfect here and saves time. For vegetarians, swap in firm or extra-firm tofu, pressed and roasted, or use tempeh or lentils for protein.
• Wonton strips: For gluten-free versions, omit the wonton strips or use a crispy rice noodle or crushed gluten-free tortilla chips.
• Almonds: Swap for cashews, sliced pecans, or pepitas if you prefer different nuts or seeds.
• Edamame: If unavailable, green peas or frozen corn (thawed) are fine alternatives.
• Soy sauce: Use low-sodium soy sauce or tamari for a lower-sodium or gluten-free option.

Directions

In a large salad bowl, combine the romaine, Napa cabbage, red cabbage, carrots, edamame, shredded chicken and wonton noodles. Gently toss in or garnish the salad with mandarin oranges, scallions and slivered almonds. Whisk together the dressing ingredients in a bowl or mason jar and toss the salad with the dressing. Serve. ENJOY!

Pro Tips for Success Chopped Chicken Salad with Sesame Dressing

• Prep in stages: Shred the greens and carrots and store them separately from crunchy toppings. Assemble just before serving to keep wonton strips and almonds crunchy.
• Warm vs. cold chicken: If using freshly cooked warm chicken, let it cool slightly before tossing with the salad so it doesn’t wilt the greens. Cold shredded chicken (like rotisserie) makes for easy, fast assembly.
• Taste the dressing: Always taste the dressing and tweak the balance. If it’s too salty, add a splash of rice vinegar or a pinch of brown sugar; if too thick, thin with a little water.
• Keep nuts and chips separate: For batch prep or serving later, store almonds and wonton strips in a separate container and add them only when plating.
• Cut uniformly: For the best texture in a chopped salad, aim for similar-sized pieces. Julienned carrots and thin cabbage shreds help every bite feel balanced.

Flavor Variations Chopped Chicken Salad with Sesame Dressing

• Spicy-sesame kick: Increase the chili garlic sauce or add a teaspoon of Sriracha to the dressing for a pronounced heat that pairs well with the sweetness of mandarin oranges.
• Peanut-sesame twist: Stir in 2 tablespoons of smooth peanut butter to the dressing for deeper, nuttier flavor and a creamier texture. Thin with water or extra vinegar so it coats the salad easily.
• Citrus-lime brightness: Replace rice wine vinegar with the juice of one lime for a sharper citrus tang. A teaspoon of lime zest brings a fragrant, fresh lift.
• Miso-umami boost: Whisk a teaspoon of white miso into the dressing for subtle umami depth that pairs well with the soy sauce and sesame.
• Herb-forward: Add a handful of chopped cilantro or fresh mint to the salad before serving for an aromatic finish that brightens the whole dish.

Serving Suggestions Chopped Chicken Salad with Sesame Dressing

This salad is versatile for different serving occasions:

• As a main course: Plate 2 to 3 cups per person for a satisfying main dish that includes protein and healthy fats. Add a wedge of crusty bread or a side of brown rice if you want more carbs.
• For a potluck or buffet: Serve in a large shallow bowl with extra dressing on the side and a small bowl of wonton strips so guests can top their own salads to maintain crunch.
• Lunchbox-friendly: Pack the salad components in layers — greens and vegetables in one container, chicken and mandarins in a second, and dressing in a leakproof jar. Keep crunchy toppings in a small separate bag and combine at lunchtime.
• Pairings: This salad pairs well with light soups (miso or clear broths), steamed vegetables, or grilled shrimp skewers. For drinks, try green tea, sparkling water with lime, or a light white wine.

Storage and Freezing Instructions Chopped Chicken Salad with Sesame Dressing

Short-term storage:

• Refrigerator: Store the dressed salad in an airtight container for up to 24 hours. After that, the cabbage and greens begin to soften and the wonton strips lose their crunch.
• Separate storage: Keep the dressing refrigerated in a sealed jar for up to 5 days. Store the salad components (greens, chicken, mandarins, almonds, edamame) in separate airtight containers and assemble within 2–3 days for best texture.

Freezing:

• It’s not recommended to freeze the assembled salad because fresh vegetables and mandarin segments become watery and mushy when thawed.
• Freezing components: You can freeze cooked shredded chicken for up to 3 months in a labeled freezer bag, and thaw in the refrigerator before use. Edamame often freezes well and can be stored in its original package or freezer-safe bags.
• Make-ahead dressing: The sesame dressing freezes poorly because oils can separate, but it keeps well in the fridge for several days. If you must freeze, consider small portions and shake or whisk vigorously after thawing.

Reheating:

• If you prefer a warm salad, gently warm the chicken and fold into the cold vegetables immediately before serving. Avoid microwaving the whole salad.

Nutrition Facts (Per Serving) — approximate

Estimated serving size: 1/6 of the full recipe

• Calories: ~475 kcal
• Protein: ~28 g
• Carbohydrates: ~28 g
• Fat: ~25 g
• Fiber: ~5 g
• Sodium: ~600 mg

Note: These are approximate values and will vary based on specific ingredient brands, whether you use low-sodium soy sauce, different amounts of oil, and the exact size of vegetables and chicken. For a lower-sodium version, use low-sodium soy sauce and reduce or omit the wonton strips.

FAQ About Chopped Chicken Salad with Sesame Dressing

Can I make this salad vegetarian or vegan?

Yes. To make the salad vegetarian, substitute the shredded chicken with roasted tofu, tempeh, or cooked lentils. For a vegan version, use tamari instead of soy sauce if you need gluten-free, and make sure your wonton strips are vegan or replace them with toasted pumpkin seeds or crispy rice crackers. Also check that any packaged ingredients (like wonton strips or mandarin slices) don’t contain animal-derived additives.

How long will the salad last after it’s dressed?

Once dressed, this chopped salad is best eaten within 24 hours. The cabbage helps it hold up better than delicate lettuce would, but the wonton strips will soften and the mandarins will release moisture over time. If you plan to prep ahead, keep the dressing and crunchy toppings separate and toss just before serving to maintain texture.

Can I use rotisserie chicken or leftover chicken?

Absolutely. Rotisserie chicken is a perfect shortcut — it’s flavorful, already cooked, and shreds easily. Leftover roasted or poached chicken works equally well. If your chicken has strong seasoning, taste the dressing before adding salt so the salad doesn’t become too salty.

Is there a way to make this gluten-free?

Yes. Use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and replace the wonton strips with a gluten-free crunchy alternative like toasted rice crackers or crispy chickpeas. Confirm other packaged ingredients (like mandarin slices) are labeled gluten-free.

How can I make the dressing less oily?

If the dressing feels too oily, reduce the neutral oil by a tablespoon or two, and add an extra tablespoon of rice wine vinegar or a small squeeze of citrus (like lime). You can also use a tablespoon of plain yogurt or a spoonful of tahini thinned with water to keep creaminess with less oil. Whisking vigorously while gradually adding oil helps create an emulsion so less oil goes a long way.

What’s the best way to keep the wonton strips crunchy?

Store wonton strips in a sealed container at room temperature until you’re ready to serve. For salad assembly, add them last or let guests sprinkle them on their individual plates. If you must pre-toss them, consider setting aside a small portion to use as garnish right before serving.

Can I prepare any parts of this salad the night before?

Yes. You can shred the lettuces and cabbage, julienne the carrots, cook and shred the chicken, and make the dressing a day ahead. Keep the crunchy elements (wonton strips and almonds) separate, and store mandarins drained in their own container. Assemble everything within 24 hours for best texture.

Is this salad healthy for meal prep?

Yes — the salad combines lean protein, a variety of vegetables, and healthy fats from sesame oil and almonds. To make it lighter, reduce the amount of oil in the dressing or swap almonds for a smaller portion of seeds. For a higher-calorie meal-prep option, increase the chicken or add cooked grains like brown rice or quinoa on the side.

Final Thoughts

Chopped Chicken Salad with Sesame Dressing brings together bold flavors, satisfying textures, and flexibility that make it a go-to for lunches, dinners, and gatherings. With quick assembly, easy substitutions, and smart make-ahead strategies, it fits into busy weeks without sacrificing freshness. Keep your crunchy toppings separate until serving, taste and adjust your dressing, and don’t be afraid to personalize the salad to suit your pantry and palate. This bowl proves that a simple mix of good ingredients can be a memorable, crowd-pleasing meal.

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