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Asian-Inspired Chicken Salad with Almond-Sesame Dressing

Course: Salad
Cuisine: Asian Fusion
Keyword: Asian Inspired, Chicken, Edamame, Non-Dairy, Sesame
Servings: 6
Author: Michelle De La Cerda

Mixed greens, grilled chicken, edamame and more all tossed in tangy almond sesame dressing.




  • 1 pkg mixed greens; washed
  • 1 head Napa cabbage; washed and shredded
  • 1 medium carrot (10 baby carrots); roughly sliced
  • 3 green onions; trimmed and cut diagonally.
  • 1/2 cup edamame (if using frozen, thaw completely)
  • 2 chicken breasts; grilled and cubed

Almond Sesame Dressing

  • 1/3 cup Silk Unsweetened Almond Milk
  • 1/2 tsp sesame oil
  • 2 tbsp soy sauce/tamari
  • 1/2 tsp garlic chili sauce
  • 3 tbsp rice vinegar
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp sesame seeds; toasted



  1. Wash and prepare all the vegetables, place them in a large bowl.
  2. Using an indoor grill or any preferred method, cook the chicken breasts, once cooked and cooled, cube to the desired size and toss with the vegetables.

Almond Sesame Dressing

  1. In a small non-stick frying pan toast the sesame seeds over medium heat. Shake/stir them about every 30 seconds. Cook until the begin to brown, about 3 minutes or so.
  2. In a large bowl, whisk together all the dressing ingredients except the seeds.
  3. Once the dressing has been thoroughly mixed, add the sesame seeds. They will float at the top. Cover and chill for at least an hour, longer is fine.
  4. Once ready to serve, toss the salad with the dressing and serve immediately.