Easy Monday Chicken Salad with Sesame Dressing
A vibrant, quick‑to‑make chicken salad that pairs tender chicken thigh with a sweet‑spicy sesame glaze, brightened by shredded red cabbage and wakame seaweed. Perfect for a busy weekday lunch, it delivers a satisfying crunch and umami punch in every bite.
Maker: Daan van der Lecq
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 piece chicken thigh
- 2 tbsp honey
- 2 tbsp sriracha
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- a handful red cabbage
- a handful wakame seaweed
- 4 tbsp sesame dressing
- 1 cup white rice
Instructions
- 11. Gather all ingredients and have a clean cutting board and a large skillet ready.
- 22. Pat the chicken thigh dry with paper towels, then season lightly with salt and pepper (optional).
- 33. Heat a skillet over high heat; once hot, add the chicken thigh and sear for about 4 minutes without moving it, until a golden crust forms.
- 44. Flip the chicken, cut it into bite‑size cubes directly in the pan, and continue cooking for another 2 minutes.
- 55. Reduce the heat to medium‑high and drizzle the honey, sriracha, and soy sauce over the chicken cubes; stir constantly for 2–3 minutes until the sauce becomes glossy and coats the chicken, making it sticky.
- 66. Transfer the cooked chicken to a bowl and set aside while you prepare the salad base.
- 77. In a large mixing bowl, combine the shredded red cabbage, wakame seaweed, and sesame dressing; toss until the vegetables are evenly coated.
- 88. Portion the cooked white rice onto a serving plate or bowl as the base.
- 99. Spoon the dressed cabbage mixture over the rice, spreading it evenly.
- 1010. Arrange the sticky chicken cubes on top of the cabbage layer.
- 1111. Sprinkle the sesame seeds over the entire dish for added texture and flavor.
- 1212. Let the salad rest for 1–2 minutes to allow the flavors to meld, then serve immediately.
- 1313. Optional: garnish with a drizzle of extra sesame dressing or a squeeze of lime for brightness.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Easy Monday Chicken Salad with Sesame Dressing?
- About 17 minutes in total: 5 minutes of prep and 12 minutes of cooking.
- How many servings does this Easy Monday Chicken Salad with Sesame Dressing recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Easy Monday Chicken Salad with Sesame Dressing recipe come from?
- It was shared by Daan van der Lecq on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.