With chicken, pineapple, coleslaw, carrots, snap peas, peanuts, and a creamy sesame dressing, this Layered Sesame Salad is bold and crunchy.
Let me be honest with you. I wasn’t trying to be creative. I was just hungry, tired, and had this bag of coleslaw mix sitting in my fridge, glaring at me every time I opened the door. The chicken was from a rotisserie I grabbed after a long day of errands. Pineapple was leftover from my son’s “tropical-themed” lunch box adventure (don’t ask). I had exactly zero plans to make something… special. But then it kind of happened anyway.
I started piling things together—just grabbing what looked good, layering like I was playing Jenga in a casserole dish. And I thought, wait… this actually looks really good. The peanut butter dressing? That was a last-minute swirl, inspired by a noodle salad I once ate on the side of a road in Thailand. I was 22, sunburned, and wearing flip-flops that didn’t match. But man, that salad left a mark. Funny how food does that, right?
Anyway—this Layered Sesame Salad has become my go-to for potlucks, BBQs, and even those weird Tuesday nights when cereal feels too sad. It’s colorful, crunchy, chilled, and somehow feels both light and comforting at the same time.
Why You’ll Love This Layered Sesame Salad Recipe?
Okay. I’m not saying this salad will fix your life. But I am saying it might make your day better. It’s one of those recipes that just clicks. You layer everything up—chicken, pineapple, crisp veggies, crunchy peanuts—and then drizzle on this rich, creamy, tangy peanut-sesame dressing that pulls it all together like the final scene of a feel-good rom-com.
And the best part? You don’t need to toss anything. You build it, chill it, and serve it with the kind of confidence only a layered salad can give. I mean, it looks like you tried. Even if you absolutely did not.
Plus, the textures are just… ridiculous. You’ve got the snap of peas, the crunch of peanuts, the softness of chicken, and that little surprise zing from the vinegar and soy. Not to be dramatic, but it’s kind of a salad power move.
Ingredient Notes:
Look, I’m not a strict-recipe kind of person. You wanna freestyle a little? I get it. But here’s what I usually throw in and why it works:
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Shredded Chicken – I usually shred leftover rotisserie chicken, but I’ve also used leftover grilled thighs and even some slightly too-dry baked chicken (the dressing saves it).
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Pineapple Tidbits – A sweet little surprise that cuts through the richness. I’ve forgotten to drain them before—don’t do that. It turns your salad into a soup.
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Coleslaw Mix – Shortcut heaven. I like cabbage-heavy blends, but use what you’ve got.
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Shredded Carrot – Adds crunch and makes you feel like you’re being extra healthy.
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Green Onions – Bright, sharp, and totally essential. I once made it without them and it felt… incomplete.
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Snap Peas – I slice ’em in half for easier bites. That crunch is underrated.
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Cilantro – Some people hate it. I love it. Skip it if it makes you sad.
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Honey Roasted Peanuts – Sweet + salty = yes. Though I accidentally bought plain peanuts once and it was still solid.
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Red Bell Pepper – Dice it small and it adds color, crunch, and this subtle sweetness.
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Chow Mein Noodles – I forgot to add them once and yeah, it was still good… but not the same. They bring the noise.
Dressing Ingredients:
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Peanut Butter – I’ve used natural, Jif, even crunchy once (don’t recommend). The consistency varies, so be ready to adjust with water.
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Sesame Oil – Don’t skip it. It adds that thing you can’t quite name but love.
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Rice Vinegar – It’s light and tangy. Apple cider vinegar in a pinch.
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Honey – Smooths it out and keeps the dressing from tasting too savory.
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Soy Sauce – I usually eyeball it. It adds umami and salt.
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Garlic Powder – Just a hint of flavor—no chopping needed.
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Water – To thin it out until it’s pourable but not runny. You’ll know when it’s right.
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How To Make Layered Sesame Salad?
Step 1: The Dressing
Whisk everything together in a bowl. Start with the peanut butter, then add sesame oil, vinegar, honey, soy sauce, and garlic powder. It might look clumpy—don’t panic. Add water a little at a time, whisking as you go, until it loosens up. You want it to drizzle, not blob. If it ends up too thin? Add a bit more peanut butter. This isn’t chemistry—it’s salad dressing. You’ll survive.
Step 2: The First Layer
In a clear 9×13 dish (glass is best for drama), start layering: chicken, then pineapple, half your coleslaw mix, carrots, and half your green onions. You don’t need to be precious—just spread it out evenly-ish. Then pour over half your dressing. Don’t stress if it doesn’t coat everything. It’ll soak in while chilling.
Step 3: The Final Layers
Now layer the rest of the coleslaw, snap peas, and the other half of your green onions. Pour over the rest of the dressing—use a spoon to help spread it if needed. Then top it off with cilantro, peanuts, and bell pepper.
Wait on the noodles. Seriously. If you add them now, they’ll get soggy. And no one wants sad noodles.
Step 4: Chill Out
Cover the whole thing with plastic wrap and stick it in the fridge for 1 to 2 hours. This is when the magic happens. Everything starts to mingle, the flavors get cozy, and that dressing soaks into the layers like edible confetti.
Step 5: Serve + Crunch
Right before serving, toss on those chow mein noodles. You can either scoop individual servings and keep the layers intact or give it a light toss and let chaos reign. Either way, people are going to ask for the recipe. Be ready.
Storage Options:
So here’s the thing—this salad does hold up for a bit, but the noodles won’t. If you’re packing it up for lunch or saving leftovers, either skip the noodles or store them separately and sprinkle them on when you’re ready to eat.
Unmixed, it stays fresh in the fridge for about two days. After that, the cabbage starts to go limp and the dressing gets weirdly absorbed into everything. Still edible. Just… not peak salad anymore.
Variations and Substitutions:
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No chicken? Use tofu. Or shrimp. Or nothing at all. It still rocks.
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Hate cilantro? You’re not alone. Swap it with parsley or skip it entirely.
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Need gluten-free? Use tamari instead of soy sauce and swap the noodles for crunchy rice sticks or gluten-free crackers.
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Want a kick? Add chili flakes to the dressing. Or a little sriracha. Or both if you’re feeling bold.
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Out of snap peas? Try thin-sliced cucumber or even edamame.
What to Serve with Layered Sesame Salad?
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Grilled anything – Chicken, shrimp, tofu. This salad is a team player.
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Sticky rice – Perfect for scooping up the dressing leftovers.
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Spring rolls – Especially if you’re going for a full spread.
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Iced green tea or Sauvignon Blanc – Because balance.
Frequently Asked Questions:
Can I make this ahead?
Totally. Just keep the noodles off until the last minute.
What if I don’t like peanut butter?
Try almond butter or tahini. It won’t be exactly the same, but it’ll still be delish.
Can I just toss it all instead of layering?
Yes! I love the layered look for serving, but if you’re making it for yourself or close friends, toss away. Nobody’s judging.
If you’re still reading this, you’re at least salad-curious. And honestly? I really hope you try it. Whether you follow it to the letter or take a few wild swings, this Layered Sesame Salad is here for you. It’s forgiving, flavorful, and way more fun than a bagged Caesar kit.
Let me know if you try it—and don’t forget the noodles.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Layered Sesame Salad
Ingredients
For the Salad
- 1 cup shredded cooked chicken
- 8 ounces pineapple tidbits thoroughly drained
- 4 cups coleslaw mix divided
- 1½ cups shredded carrot
- 1 cup chopped green onions divided
- 1 cup sugar snap peas halved
- ⅓ cup fresh cilantro leaves roughly chopped
- ½ cup honey-roasted peanuts
- ½ red bell pepper finely diced
- ½ cup crispy chow mein noodles to be added just before serving
For the Sesame Peanut Dressing
- ½ cup creamy peanut butter
- 3 tablespoons toasted sesame oil
- ⅓ cup rice vinegar
- 1½ tablespoons honey
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- 2 to 4 tablespoons water as needed for consistency
Instructions
Prepare the Dressing:
- In a medium bowl, combine the peanut butter, sesame oil, rice vinegar, honey, soy sauce, and garlic powder. Whisk until smooth. The dressing may be thick depending on the brand of peanut butter used. Gradually add 2 to 4 tablespoons of water, one tablespoon at a time, whisking after each addition until the dressing reaches a pourable consistency. Set aside.
Assemble the First Layer:
- In a 9x13-inch clear serving dish, layer the salad ingredients in the following order: shredded chicken, pineapple tidbits, half of the coleslaw mix, shredded carrot, and half of the chopped green onions. Evenly drizzle half of the prepared dressing over this layer.
Add the Remaining Ingredients:
- Continue layering the remaining ingredients in the following order: the rest of the coleslaw mix, halved snap peas, the remaining green onions, and the remaining dressing. Finish by topping with chopped cilantro, honey-roasted peanuts, and diced red bell pepper.
Chill the Salad:
- Cover the dish with plastic wrap or a fitted lid and refrigerate for 1 to 2 hours. This chilling period allows the flavors to blend and the dressing to slightly absorb into the layers.
Serve:
- Just before serving, sprinkle the crispy chow mein noodles on top. Serve the salad layered, scooping out individual portions, or gently toss just before serving if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
