This Spicy Mayo Sesame Chicken Salad is protein-packed and refreshing. It features lean shredded chicken and crisp cucumbers tossed in a savory, garlic-infused Kewpie dressing.
I think we all recognize that protein is the key to a meal that actually keeps you full. I have shared my Japanese Tuna Pasta Salad here before, and while I love it, I wanted to try a version using lean chicken with a new twist. This Spicy Mayo Sesame Chicken Salad is exactly what I was looking for. It is refreshing and satisfying without being heavy. It leans into those familiar Asian flavors I love while relying on a few kitchen staples. It requires very little actual effort, which is always the goal when I’m hungry but don’t want to spend an hour in the kitchen.
TABLE OF CONTENTS
Why You’ll Love This Recipe
- Protein-focused foundation. This dish uses lean chicken as the primary ingredient to ensure the meal is genuinely filling and supports daily protein goals.
- Minimal prep time. The recipe relies on simple techniques and pantry staples like Kewpie mayo and sesame oil. It comes together quickly without requiring advanced culinary skills or long hours in the kitchen.
- Texture balance. Sliced cucumbers provide a consistent crunch that contrasts with the tender shredded chicken. This combination prevents the salad from feeling one-dimensional or overly soft.
- Clean umami profile. The dressing delivers a deep, savory flavor through the combination of garlic and sesame. It offers a rich taste that remains light enough for a midday meal.
- Versatile serving options. This salad is stable enough to be made ahead for meal prep. It can be eaten on its own, served over rice, or used as a filling for wraps without losing its texture.
Ingredients for Spicy Mayo Sesame Chicken Salad
Chicken breast. This is the main protein that makes the salad filling. It’s lean and carries the flavors of the dressing really well.
Cucumbers. I added these for a refreshing crunch. If you want even more texture, feel free to toss in some shredded or diced carrots too.
Red onion. These add a nice crispness. If you find raw onions too sharp, soak them in a bowl of ice water for 10 minutes first. This takes away the harsh “bite” while keeping them perfectly crunchy.
Green onions. These add a fresh, peppery bite and a pop of green color that really brightens up the look of the salad. But the salad is still great without them.
Kewpie mayo. This is where the creaminess and umami come from. If you’re looking to save on calories, the reduced-fat version works just fine.
Sesame oil. This gives the salad a really nice nutty scent.
Oyster sauce. I like the extra savory punch this gives. If you’d rather use something a bit lighter, a tiny drizzle of honey works perfectly to balance the salty flavors.
Rice vinegar. A splash of this adds some acidity. It cuts through the mayo so the salad doesn’t feel too heavy.
Fresh garlic or garlic powder. I used fresh garlic for a sharper kick, but garlic powder is great if you want a more subtle flavor.
Chili, salt, and pepper. To taste.
How to Make Spicy Mayo Sesame Chicken Salad
Poach the chicken breast in a small pot of water. Bring it to a gentle simmer, then lower the heat and cover. Cook for 10 minutes. Let the chicken rest for 5 minutes, then use two forks to shred it into bite-sized pieces.
Prepare the vegetables while the chicken cooks. Slice the cucumbers into rounds and then into triangles. Dice the red onion and thinly slice the green onions. If the red onion is too sharp, soak it in ice water for a few minutes first.
Whisk the Kewpie mayo, sesame oil, oyster sauce, rice vinegar, chili flakes, salt, and pepper in a small bowl. Stir in the minced garlic or garlic powder until the dressing is smooth.
Combine the shredded chicken, cucumbers, and onions in a large bowl. Pour the dressing over the top and toss until everything is evenly coated.
Pop the bowl into the fridge for at least 30 minutes. Chilling the salad helps all the flavors soak in and makes the cucumbers extra crisp.
Sprinkle with more chili flakes and green onions before serving.
Ways to Poach Chicken
Simmer. Place the chicken in a pot and cover with an inch of water. Bring it to a gentle boil, then immediately turn the heat to low and cover. Simmer for 10 to 12 minutes. This keeps the cooking process moving quickly while ensuring the meat stays juicy.
Cold start. For the softest texture, start with the chicken in cold water. Bring it to a boil, then turn the heat off entirely and cover the pot. Let it sit in the hot water for 15 to 18 minutes. This is the best way to get tender chicken that shreds effortlessly.
Infuse with aromatics. To build flavor while poaching, add two smashed ginger slices and a pinch of salt to the water. This is a traditional technique that neutralizes the chicken’s “meaty” scent and provides a clean, aromatic base that perfectly complements the sesame dressing.
You can find the full measurements and step-by-step details in the recipe card below.
Spicy Mayo Sesame Chicken Salad
Equipment
- mixing bowl
- whisk or fork
- knife and cutting board
- measuring cups and spoons
Ingredients
- 500g chicken breast
- 2 large cucumbers sliced into rounds, then quartered into small triangles
- 1 small red onion diced
- 2 stalks green onions thinly sliced, optional
- 1 tsp chili flakes adjust to taste
Sesame Mayo Dressing
- 4 tbsp Kewpie mayonnaise
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1/2 tsp minced garlic or garlic powder
- salt and pepper to taste
Instructions
- Poach the chicken breast in a small pot of water. Bring it to a gentle simmer, then lower the heat and cover. Cook for 10 minutes. Let the chicken rest for 5 minutes, then use two forks to shred it into bite-sized pieces.
- Prepare the vegetables while the chicken cooks. Slice the cucumbers into rounds and then into triangles. Dice the red onion and thinly slice the green onions. If the red onion is too sharp, soak it in ice water for a few minutes first.
- Whisk the Kewpie mayo, sesame oil, oyster sauce, rice vinegar, chili flakes, salt, and pepper in a small bowl. Stir in the minced garlic or garlic powder until the dressing is smooth.
- Combine the shredded chicken, cucumbers, and onions in a large bowl. Pour the dressing over the top and toss until everything is evenly coated.
- Pop the bowl into the fridge for at least 30 minutes. Chilling the salad helps all the flavors soak in and makes the cucumbers extra crisp.
- Sprinkle with more chili flakes and green onions before serving.
Ways to Use Leftover Spicy Mayo Sesame Chicken Salad
If you have extra salad or want to meal prep, this recipe works as a base for several other quick and filling meals.
5-minute noodle bowl. Toss the chilled chicken and cucumbers with cold soba or udon noodles. The spicy mayo dressing acts as a ready-made sauce. If it’s too thick, loosen it up with a teaspoon of warm water or a splash of soy sauce.
Sesame sando. For a quick lunch, stuff the salad between two thick slices of toasted milk bread (shokupan) or a buttery croissant. The crunch of the cucumbers against the soft bread is incredible.
Rice bites. If you have leftover white rice, pan-fry small patties of it until the bottom is crispy and golden. Top each crispy rice cake with a spoonful of the salad and an extra drizzle of sriracha. It’s like a deconstructed spicy tuna roll, but with chicken!
Macaroni salad. This is like a classic Filipino macaroni salad but with a twist. Mix in cooked macaroni, shredded carrots, and honey. Make sure the macaroni is completely cold before mixing so the dressing stays creamy.
I’ll share more detailed recipes for these suggestions soon!
Storage and Meal Prep
One of the best things about this Spicy Mayo Sesame Chicken Salad is that the flavors actually deepen overnight! Letting it rest in the fridge gives the sesame oil and chili flakes plenty of time to infuse the chicken.
How to store. Keep it in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it a reliable “grab-and-go” lunch for your busiest days.
Keep the crunch. To avoid a watery salad, store your sliced cucumbers in a separate container or bag. Toss them into your Spicy Mayo Sesame Chicken Salad right before you’re ready to eat to ensure they stay perfectly crisp.
Dressing tip. For the creamiest results, you can prep the shredded chicken and the dressing separately. Store the dressing in a small jar and mix it into the Spicy Mayo Sesame Chicken Salad just before serving.
Serve it cold. This is a chilled dish, so make sure your poached chicken is completely cooled before adding the mayo. This prevents the dressing from thinning out and ensures it coats every bite.
More Refreshing Recipes to Try
Since this salad is all about staying cool and satisfied, you’ll love these other refreshing recipes from the blog:
- Cold Peanut Soba Noodles
- Apple Miso Sesame Soba Noodles
- Agedashi Tofu
- Mung Bean Sprouts Banchan (Sukju Namul Muchim)
Let’s connect!
If you give this a go, please leave a comment and let me know what you think. Whether you loved it or made your own tweaks, I really appreciate the feedback. You can also snap a photo and tag me @barelysalted on Instagram so I can see your results.
Thank you for stopping by, and happy cooking! ❤️
Warmly,
Jezelle
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