Asian Sesame Chicken Salad

This Asian Sesame Chicken Couscous Salad brings together the best of East and West in a vibrant, satisfying dish. The tender pearl couscous provides a delightful base with its slightly chewy texture, while the rotisserie chicken adds protein without requiring additional cooking time. What really makes this salad shine is the bold sesame-soy dressing that coats every bite with umami richness and subtle heat.

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I first discovered this recipe during a hot summer when I was looking for something light yet satisfying that wouldn't require heating up the kitchen. The combination of nutty toasted sesame oil, salty soy sauce, and zippy ginger creates a dressing that transforms simple ingredients into something truly special. This has since become a regular in our meal rotation, especially when we need a quick dinner that still feels intentional and nourishing.

• 1 1/4 cups pearl (Israeli) couscous
• 2 cups water
• 1/2 tsp kosher salt
• 2 cups shredded rotisserie chicken (skinless)
• 1 large cucumber, diced or sliced into half-moons
• 1/2 cup shredded carrots
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp fresh mint leaves, chopped (optional)
• 3 tbsp soy sauce (use tamari for gluten-free)
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 small garlic clove, minced
• 1 tsp Sriracha or Asian chili sauce (optional)
• 2 tbsp toasted sesame seeds
• Lime wedges (optional)

Step 1: Cook the couscous

In a medium saucepan, bring water and salt to a boil. Add pearl couscous, reduce heat, and simmer uncovered for 8–10 minutes, stirring occasionally, until couscous is tender. Drain any excess water and let cool slightly.

Step 2: Make the dressing

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and Sriracha until well combined.

Step 3: Assemble the salad

In a large bowl, combine cooked couscous, shredded chicken, cucumber, carrots, scallions, cilantro, and mint (if using).

Step 4: Toss with dressing

Pour the sesame–soy dressing over the salad and toss well to coat evenly.

Step 5: Serve

Transfer to serving bowls. Sprinkle with toasted sesame seeds and serve with lime wedges on the side.

To get ahead on this recipe, cook the couscous and prepare the dressing up to a day in advance. Store them separately in the refrigerator, then assemble the salad just before serving. For maximum flavor, let the dressing come to room temperature before adding it to the salad, as cold dressing won't distribute as evenly. Toast the sesame seeds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant for the best flavor.

This recipe is wonderfully adaptable to dietary needs and preferences. For a vegetarian version, swap the chicken for 1 1/2 cups of edamame or cubed firm tofu. Make it gluten-free by using tamari instead of soy sauce and substituting the pearl couscous with quinoa or rice. For a spicier version, double the Sriracha or add thinly sliced fresh jalapeño. If you're not a fan of cilantro, substitute with flat-leaf parsley or additional mint.

This Asian Sesame Chicken Couscous Salad makes for a complete meal on its own, but can also be served alongside steamed edamame or vegetable potstickers for a more substantial spread. For a refreshing summer dinner, pair it with chilled cucumber-mint soup or crispy spring rolls. This salad is perfect for meal prep and actually improves after a few hours as the flavors meld, making it ideal for packed lunches or picnics.

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This Asian Sesame Chicken Couscous Salad represents the perfect balance of convenience and culinary delight. The contrast between the warm, nutty couscous, the tender chicken, and the crisp vegetables creates a textural symphony that keeps every bite interesting. The dressing ties everything together with its complex flavor profile that manages to be both bold and balanced. Whether you're serving it for a quick weeknight dinner or preparing it for guests, this dish promises to impress with minimal effort.

Recipe FAQs

→ Can I substitute the chicken with a plant-based option?

Yes, baked tofu or steamed edamame can replace chicken to keep the dish protein-rich while maintaining its texture and flavor balance.

→ How can I make this dish gluten-free?

Use gluten-free couscous alternatives or tamari in place of soy sauce to avoid gluten, ensuring the flavors remain authentic.

→ Is it better served warm or cold?

This dish works well both warm and chilled, fitting nicely for fresh, quick meals or make-ahead options.

→ What are some complementary side drinks?

A crisp Riesling or iced green tea pairs wonderfully, enhancing the bold and refreshing profile of the salad.

→ Can the sesame-soy dressing be prepared in advance?

Absolutely, the dressing can be mixed ahead of time and stored refrigerated, allowing flavors to meld and saving prep time.