Asian Almond Crunch Chicken Salad

Asian Chicken Almond Salad

Have we talked about toasted sesame seed oil yet?

The stuff is pretty magical. A drizzle here, a drizzle there, and bam! You have yourself a lot of flavor. Lately, I've been on a "sesame ginger" salad kick and it's making me crave salads. More than usual, that is. The toasted sesame flavor, paired with some fresh ginger, tangy lime juice, and hot red pepper is a total crowd pleaser, but that doesn't mean you have to share. (Yes, I did hoard the entire salad pictured below for myself). 

Asian Chicken Almond Salad

(Yes again. The salad pictured is in a pie dish. But it's because I'm totally serious: this dressing results is cravings for really big salads, big enough to warrant odd-ball serving vessels). 

And ok, ok, I do have a tendency to love almost all Asian-inspired flavors, but my love for this dressing goes beyond just my eating style. In a head-to-head contest between salads, my bet is on this one, no matter who is doing the judging. 

Here's the magic formula: 

Freshly roasted chicken + delicate greens + crunchy veggies (cabbage, carrots, etc) + toasted almonds + veggies with some zing (sprouts, daikon radish) + addicting sesame ginger lime dressing

Full recipe below! 

Asian Chicken Almond Salad

Asian Almond Crunch & Chicken Salad

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 2   |    Total Time:


  • 2 chicken breasts, cooked through
  • 2 cups baby leafy greens
  • 1/2 cup broccoli sprouts
  • 1/2 cup shredded napa cabbage
  • 1/4 cup julienne carrots
  • 1/4 cup thin sliced daikon
  • 1/4 cup julienne cucumber
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoon lime juice
  • 2 tablespoon toasted sesame oil
  • 1/2 teaspoon hot sauce
  • 1 clove garlic
  • 1/4 teaspoon ginger
  • Salt to taste


  1. First, make the dressing: whisk together the toasted sesame oil, lime juice, hot sauce, minced garlic, minced ginger, and a pinch of salt. Set aside.
  2. Now, toss together the salad ingredients: combine the leafy greens, shredded napa cabbage, carrots, cucumber, and daikon radish slices in a large bowl. Quickly whisk the dressing again, in case it has separated, and then drizzle all but 1 tablespoon of it over the salad mixture (receive the last tablespoon for the next step). Toss to coat the veggies.
  3. Divide the salad mixture among 2 large dinners plates or bowls. Top each salad with a bit of broccoli sprouts. Slice the chicken breasts, and place it on top. Sprinkle the salad with toasted almonds. Finally, drizzle the last bit of dressing over the top of the chicken and broccoli sprouts. Enjoy!