Photo of Sesame-Lime Chicken Salad on Baby Kale by WW

Sesame-Lime Chicken Salad on Baby Kale

Total Time
12 min
12 min
Leftover cooked chicken breast gets an eye-catching makeover in this Asian-inspired salad. Quick and beautiful, this no-cook salad is ready in only 12 minutes making eating-for-one easy and delicious. A simple lunch or light dinner, this quick salad features a dressing of sesame, soy sauce and lime juice, full of salty tang. Taking this to work? Keep the dressing in a separate container until you are ready to eat. If you have fresh broccoli or cucumbers on-hand toss them in the mix for amplified vegetable presence. If you cannot find baby kale use baby spinach or some torn kale.


Cooked shredded chicken breast

¾ cup(s)

Red bell pepper(s)

½ small, cut into thin, bite-size strips

Shredded carrot(s)

½ cup(s), or matchstick carrots

Uncooked scallion(s)

1 medium, sliced

Fresh lime juice

1½ Tbsp, or to taste

Low sodium soy sauce

1 Tbsp

Dark sesame oil

1 tsp

Uncooked kale

1 cup(s), baby variety


1 Tbsp, chopped


  1. Combine chicken, pepper, carrots, scallion, lime juice, soy sauce and oil in a bowl; toss to coat. Line a plate with kale, top with chicken salad and cilantro.
  2. Makes 1 serving.