There’s something about a big, colorful salad that feels like the perfect reset, and this Copycat Sweetgreen Chicken Sesame Crunch Salad checks all the boxes! It’s nourishing yet still exciting, packed with layers of texture from crispy noodles to crunchy veggies, and rounded out with a citrus sesame vinaigrette for a sweet-tangy finish. Whether you make it as a meal-prep lunch or a healthy dinner, this salad is a restaurant recreation you’ll crave on repeat.
I sadly no longer live even remotely close to a Sweetgreen but I am still on their email list. And when I saw that they launched a Chicken Sesame Crunch Salad, I immediately screenshotted it and said to my husband “I need to re-create this.” Because honestly, sometimes their seasonal menu items are a little boring, but this one sounded so fun & refreshing. A couple attempts later and here we are…the perfect Copycat Sweetgreen Chicken Sesame Crunch Salad!
So what is the Chicken Sesame Crunch Salad all about? Well if you haven’t heard about it yet, allow me to explain. This beauty starts with a bed of romaine & kale, then it’s topped with shredded cabbage, carrots, sesame crunch, crispy asian noodles, their classic chicken and a citrus sesame vinaigrette. Actually, the original version also features Napa cabbage slaw, but I chose to omit that for ease & it still turned out delicious!
The best part about making your own Sweetgreen salads at home? You don’t get charged for extra protein and you can customize it to your liking. Luckily, this one in particular is pretty simple. All you have to do is some chopping (or buy the veggies pre-shredded for convenience), throw the sesame crunch into the oven, pan-sear the chicken & mix together the dressing. It’s light & refreshing yet also satisfying & filling. Pretty much the perfect meal as we transition into Spring. Hope you love it!
Why You’ll Love this Copycat Sweetgreen Chicken Sesame Crunch Salad
- This is an easy, healthy dinner that’s ready in just 30 minutes!
- It’s cheaper to make at home, and you can customize it your liking.
- It’s full of crunchy textures from the homemade sesame crunch & crispy noodles!
- This salad features a sweet & savory citrus sesame vinaigrette for the perfect touch.
- It’s naturally dairy free, and can easily be made gluten free too.
What You Need to Make this Copycat Sweetgreen Chicken Sesame Crunch Salad
For the Sesame Crunch:
- Sesame Seeds: I like to use plain white sesame seeds, but you can also use toasted sesame seeds for a deeper, nuttier flavor and darker color.
- Maple Syrup: The maple syrup binds the sesame seeds together and will crystalize in the oven.
- Kosher Salt: Just a pinch of salt to enhance the flavors.
For the Chicken:
- Boneless, Skinless Chicken Breast: Be sure to butterfly and/or beat the chicken down so that it’s 1/4-1/2″ thin all the way around. This will allow it to cook evenly and quickly. You can also buy thinly sliced chicken breast to save some time and effort.
- Umami Seasoning: Sweetgreen’s chicken is marinated in umami seasoning. It’s pretty salty, so if you’re sensitive to that, I recommend reducing the amount slightly.
- Avocado Oil: Or olive oil, for marinating & searing the chicken.
For the Citrus Sesame Vinaigrette:
- Orange Juice: Fresh squeezed! You will need about 1, large juicy orange.
- Olive Oil: Olive oil makes up the body of this citrus sesame vinaigrette.
- Toasted Sesame Oil: Enhance the flavor with some toasted sesame oil, which compliments the sesame crunch in this salad nicely!
- Rice Vinegar: For acidity. In a pinch, try substituting some lime juice.
- Tamari: For some salty, umami flavor. You can also use soy sauce if you’re not gluten free, or coconut aminos for a sweeter dressing.
- Maple Syrup: To sweeten things up. Honey works too!
- Dijon Mustard: This helps emulsify the dressing, but is optional if you don’t have it or don’t like it.
- Garlic Powder, Dried Ginger & Kosher Salt: Or substitute fresh minced garlic & ginger if you have it and are feeling ambitious! Season with kosher salt to taste — you shouldn’t need much as the other ingredients are pretty salty.
For the Salad:
- Romaine: The base of the sweetgreen chicken sesame crunch salad is a combination of romaine & kale for the perfect balance of flavors and textures.
- Kale: I typically use curly kale here, but lacinato (dino) kale is fine too. Make it easier on yourself by buying a bag of pre-shredded kale!
- Cabbage: Red cabbage, preferably. Once again, pre-shredded is a great time saving hack!
- Chow Mein Noodles: For a crispy, satisfying addition to this salad, we are adding chow mein noodles, which can be found in the asian section of your grocery store or on Amazon. If you need a gluten free alternative, try these.
- Carrots: I peeled & grated them on the large holes of a box grater but store-bought matchstick carrots work perfectly too!
How To Make this Copycat Sweetgreen Chicken Sesame Crunch Salad
Prepare the Sesame Crunch:
First, preheat your oven to 300F and line a small baking sheet (a quarter sheet pan is perfect if you have one) with parchment paper. In a small bowl, mix together the sesame seeds, maple syrup & kosher salt until combined. Spread out evenly onto the prepared baking sheet. Transfer to the oven to bake for 25 minutes. Allow the sesame crunch to cool until it has hardened, then break it apart into chunks.
Marinate the Chicken:
While the sesame crunch is in the oven, add the chicken breast, oil & umami seasoning to a medium bowl and toss to coat. Set aside to let marinate while you prepare the dressing, and the rest of your ingredients.
Mix together Citrus Sesame Vinaigrette:
Next, in a small bowl, jar, or a liquid measuring cup, add all of the citrus sesame vinaigrette ingredients. Whisk or shake until emulsified. This will be a pretty thin dressing.
Pan-Sear the Chicken:
Bring a large pan (I like cast iron for this) to medium-high heat. Once hot, add a bit of oil to the pan. Then, add your marinated chicken breasts, making sure there’s no overlap. Cook for 3-4 minutes on one side, then flip and continue cooking for 2 more minutes, or until done through. Allow the chicken to rest for several minutes before cutting into cubes.
Assemble Your Sweetgreen Chicken Sesame Crunch Salad:
Finally, assemble your copycat sweetgreen chicken sesame crunch salad with ¼ of the romaine, kale, cabbage, carrots, chow mein noodles, sesame crunch, cubed chicken and citrus sesame vinaigrette. Toss to combine and enjoy!
Equipment Recommendations:
- Quarter Sheet Pan: This is the perfect size for a small batch of sesame crunch. I highly recommend using a light (not dark) colored baking sheet to prevent it from burning on the bottom.
- Cast Iron Pan: This is my go-to pan for searing meats because it tolerates higher heats better than a non-stick pan does. It’s also cheap and lasts forever!
- Serving Bowl: It’s all about the plating…and this dish from a local VT pottery studio is the best size & shape for this copycat Sweetgreen salad!
Tips & Tricks for this Asian Crunch Salad:
I love how simple this Chicken Sesame Crunch Salad is, compared to many other Sweetgreen salads. The bulk of the work here is in three areas: 1) making the sesame crunch, 2) searing the chicken, and 3) mixing together the dressing. It’s pretty simple, but here are some experts tips to ensure it turns out perfect!
- Allow the sesame crunch to cool down: It doesn’t have to be fully cooled, but it should have solidified and be in one large piece of “brittle.” Then, it’s ready to be crumbled into smaller pieces.
- Be sure your chicken breast is thinly sliced for even cooking: You can either buy chicken breasts and cut them in halfway and/or beat them down OR make it easy on yourself by buying thinly sliced chicken breast from the grocery store.
- Adjust citrus sesame vinaigrette to your liking: Prefer your dressings sweeter? Add an additional 1/2 tbsp maple syrup and/or use coconut aminos instead of tamari. Prefer it to be thicker/creamier? Add more olive oil or a bit of tahini!
- Toss your salad in a large bowl before serving: Give it that classic Sweetgreen toss by throwing it into a large mixing bowl and tossing with tongs. That way every bite is perfectly coated in dressing! This is a big salad, so trying to toss it in your serving bowl will cause a mess.
How Should I Store Leftovers?
This Copycat Sweetgreen Chicken Sesame Crunch Salad makes 4 large servings, so it’s a great thing to prep & enjoy for lunch throughout the week! I recommend assembling your salads in individual airtight containers with all the ingredients except for the sesame crunch & the dressing. Store your salads in the fridge for up to 4 days. The sesame crunch is better stored separately, at room temperature, and added to the salad when ready to eat. Likewise, the dressing is best stored separately in the fridge, and be sure to shake it before adding to the salad!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Sweetgreen Recipes?
- Copycat Sweetgreen Crispy Rice Bowl
- Copycat Sweetgreen Harvest Bowl Recipe
- Sweetgreen Peach & Goat Cheese Salad
- Sweetgreen Crispy Rice Bowl
Copycat Sweetgreen Chicken Sesame Crunch Salad
Equipment
- small baking sheet
- parchment paper
- small bowl
- spoon
- medium bowl
- small bowl or jar
- large pan
Ingredients
For the Sesame Crunch:
- ⅓ cup sesame seeds
- 4 tsp maple syrup
- pinch of kosher salt
For the Chicken:
- 1 lb boneless, skinless chicken breast butterflied and/or beaten down to ¼-½" thick
- 1 tbsp avocado oil or olive oil
- 1 tbsp umami seasoning (reduce if sensitive to salt)
For the Citrus Sesame Vinaigrette:
- ⅓ cup fresh squeezed orange juice (from about 1 juicy orange)
- 3 tbsp olive oil
- 1 ½ tbsp toasted sesame oil
- 1 ½ tbsp rice vinegar
- 1 ½ tbsp tamari (can sub soy sauce, coconut aminos)
- 1 tbsp maple syrup or honey
- ½ tbsp dijon mustard
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- kosher salt to taste
For the Salad:
- 6 cups shredded romaine
- 4 cups shredded kale
- 2 cups shredded red cabbage
- 1 ⅓ cup chow mein noodles
- 1 cup grated carrots
Instructions
- First, preheat your oven to 300F and line a small baking sheet (a quarter sheet pan is perfect if you have one) with parchment paper. In a small bowl, mix together the sesame seeds, maple syrup & kosher salt until combined. Spread out evenly onto the prepared baking sheet. Transfer to the oven to bake for 25 minutes. Allow the sesame crunch to cool until it has hardened, then break it apart into chunks.⅓ cup sesame seeds, 4 tsp maple syrup, pinch of kosher salt
- While the sesame crunch is in the oven, add the chicken breast, oil & umami seasoning to a medium bowl and toss to coat. Set aside to let marinate while you prepare the dressing, and the rest of your ingredients.1 lb boneless, skinless chicken breast, 1 tbsp avocado oil, 1 tbsp umami seasoning
- In a small bowl, jar, or a liquid measuring cup, add all of the citrus sesame vinaigrette ingredients. Whisk or shake until emulsified. This will be a pretty thin dressing.⅓ cup fresh squeezed orange juice, 3 tbsp olive oil, 1 ½ tbsp toasted sesame oil, 1 ½ tbsp rice vinegar, 1 ½ tbsp tamari, 1 tbsp maple syrup, ½ tbsp dijon mustard, ¼ tsp garlic powder, ¼ tsp ground ginger, kosher salt
- Bring a large pan (I like cast iron for this) to medium-high heat. Once hot, add a bit of oil to the pan. Then, add your marinated chicken breasts, making sure there's no overlap. Cook for 3-4 minutes on one side, then flip and continue cooking for 2 more minutes, or until done through. Allow the chicken to rest for several minutes before cutting into cubes.
- Assemble your copycat sweetgreen chicken sesame crunch salad with ¼ of the romaine, kale, cabbage, carrots, chow mein noodles, sesame crunch, cubed chicken and citrus sesame vinaigrette. Toss to combine and enjoy!6 cups shredded romaine, 4 cups shredded kale, 2 cups shredded red cabbage, 1 ⅓ cup chow mein noodles, 1 cup grated carrots
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.