Easy Chicken & Cabbage Salad Bowls with Sesame Dressing
If you’re after a simple, weeknight-friendly lunch that’s light on carbs but big on crunch and flavor, these Easy chicken & cabbage salad bowls with sesame dressing are your new go-to. I love that they come together in minutes, use just a handful of ingredients, and pack a protein punch that keeps me satisfied through the afternoon.
The combination of crunchy pre-chopped cabbage, ready-to-eat chicken, and a glossy sesame glaze feels both fresh and comforting—perfect for busy days or when you want meals you can assemble in jars for on-the-go lunches. Plus, these bowls are endlessly adaptable: swap in different greens, add a splash of hot sauce, or mix up the toppings to suit your mood. If you’re shopping for a week of lunches, this will be your dependable, tasty standout.
Why you’ll love this Simple chicken cabbage salad recipe
- Portable, easy, and low-carb friendly: These Simple chicken & cabbage salad bowls with sesame dressing come together fast and keep lunchtime light while delivering real flavor.
- Protein-forward and satisfying: The seasoned chicken plus crunchy cabbage creates a balanced, high-protein meal that stays with you.
- Flavor-packed dressing: The sesame dressing adds a rich, nutty note that elevates the entire bowl without needing heavy sauces.
- Flexible and scalable: Make a big batch for the week or keep portions small for daily work lunches. It’s also easily tweaked to fit dairy-free or gluten-free needs.
- Fresh and crisp texture: The crunchy cabbage contrasts beautifully with the creamy dressing delivering a satisfying bite every time.
Easy Chicken & Cabbage Salad Bowls with Sesame Dressing
Ingredients (serves 4)
- 1 (12 ounce) package seasoned cooked chicken strips
- 1/2 cup sesame dressing
- 1 (9 ounce) package shredded coleslaw mix
- ½ cup sesame (optional)
Ingredients for Sauce
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup (adjust to taste)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon toasted sesame seeds (plus extra for garnish)
- 1 teaspoon cornstarch or arrowroot powder (mixed with 1 tablespoon cold water to make a slurry)
- 1–2 tablespoons water to adjust thickness
Instructions
- Cut chicken strips into bite-size pieces; set aside.
- Measure 2 tablespoons dressing into each of 4 small lidded containers and refrigerate.
- Divide coleslaw mix among 4 single-serving lidded containers. Top each with one-fourth of the chicken and 2 tablespoons of extra sesame seeds
- Seal the containers and refrigerate for up to 4 days. Toss with dressing just before serving.
Instructions For Sauce
- In a small saucepan, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic.
- Bring the mixture to a gentle simmer over medium heat.
- Add the cornstarch/arrowroot slurry and whisk continuously as it thickens, about 1–2 minutes. If you want it thicker, simmer a bit longer; if too thick, whisk in a little water.
- Stir in the sesame seeds and simmer for another 30 seconds to bloom the flavor and achieve a glossy finish.
- Remove from heat. The sauce should be thick, glossy brown. If it thickens too much while cooling, whisk in a small amount of hot water to reach your desired consistency.
- Use immediately or cool and store in a sealed jar in the fridge for up to 4–5 days; shake well before using.
Notes
- For a dairy-free option, this dressing is naturally dairy-free.
- If you prefer a stronger sesame flavor, add an extra half teaspoon of sesame oil or a pinch more sesame seeds.
- This version doubles nicely as a glaze for chicken or as a dipping sauce for bowls.
Suggestions: This recipe adapts to Easy chicken & cabbage salad bowls with sesame dressing variations by swapping in different greens or adding a touch of chili for heat.
Timing
- Prep time: 10 minutes
- Total time: 10 minutes
Nutritional Information
- Calories: 330
- Fat: 22 g
- Carbs: 23 g
- Fiber: 4 g
- Sugars: 6 g
- Protein: 23 g
- Sodium: 450 mg (approximate, varies by dressing)
Healthier Alternatives for the Recipe
- Dairy-free: Use a dairy-free sesame dressing or olive oil-based dressing.
- Lower fat: Dial back dressing quantity or choose a lighter sesame blend.
- Grain-free: Serve the bowls over riced cauliflower for a completely grain-free option.
- Extra veggies: Add shredded carrots, cucumber, or red cabbage for more crunch and color.
Serving Suggestions
- Serve directly from jars for a grab-and-go lunch, or plate in bowls with extra greens on the side.
- Add a squeeze of lime or lemon for brightness and a hint of acidity to balance the sesame.
Common Mistakes to Avoid
- Overdressing: Toss the greens just before serving to keep them crisp.
- Soft cabbage: Use fresh, pre-chopped cabbage for the best texture and crunch.
- Skimping on protein variety: Keep a good ratio of chicken to cabbage so the bowls feel balanced.
Storing Tips for the Recipe
This lunch keeps well in the refrigerator for up to 4 days when stored in separate containers: keep the chicken, cabbage, almonds, and dressing separate until you’re ready to eat. When you’re ready, assemble and drizzle with dressing for a fresh, crisp finish.
Conclusion
These Easy chicken & cabbage salad bowls with sesame dressing prove that healthy, low-carb lunches can be bright, satisfying, and incredibly quick. The crunchy cabbage and chewy almonds paired with a glossy sesame dressing make for a nourishing midday treat that doesn’t demand hours in the kitchen. It’s easy to customize with your favorite add-ins, and perfect for keeping you fueled through busy days.
