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A rainbow of colorful & healthy ingredients, delightful textures, and savory Asian flavors makes this Asian Chicken Salad one of my all-time favorites.

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To begin, give your chicken a nice soak in this easy Asian Marinade. Chicken thighs will take on flavor within 30 minutes, chicken breasts will like to marinate 5-6 hours, but any amount of time is better than no marinade at all. Once marinated you can grill, pan sear or oven roast the chicken. Just be sure to allow it to rest for 5-10 minutes before slicing so the juices have time to redistribute.

The base of your Asian Chicken Salad should include a variety of colorful veggies, like purple cabbage, shredded carrots & lettuce, sliced scallions, fresh cilantro, edamame, and don’t forget mandarin oranges (a signature ingredient). Sliced almonds or roasted cashews are a wonderful addition and crispy wonton strips bring a crave-worthy crunch factor.

The marinated chicken is super tender and juicy and full of flavor. The Asian Marinade brings a subtle heat that’s balanced by the other savory ingredients.

The salad gets dressed with Asian Vinaigrette that’s bursting with sesame, soy and ginger flavors, and just a touch of sweetness from honey. You can easily make this salad a day in advance, just wait to slice the chicken and add the crispy wonton strips and dressing. I also love to load up my favorite wrap with Asian Chicken Salad for a great lunch option.

Asian Chicken Salad

Libby with Lemony Thyme
A rainbow of colorful & healthy ingredients, delightful textures, and savory Asian flavors makes this Asian Chicken Salad an all-time favorites.
Prep Time 15 mins
Cook Time 15 mins
Course Salad Entree
Cuisine Asian
Servings 4

Ingredients
  

For the Chicken

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • Asian Marinade See recipe link post

For the Salad

  • 3 hearts of romaine chopped
  • 1-2 cups purple cabbage thinly sliced
  • 1 cup carrots shredded
  • 1 cup cooked edamame
  • 1/2 cup fresh cilantro leaves
  • 2 scallions thinly sliced
  • 1/2 cup sliced almonds
  • 1/2 cup crispy wonton strips
  • 1 cup mandarin orange segments
  • 1/2 – 3/4 cup Asian Vinaigrette See recipe link in post
  • 1 Tablespoon sesame seeds for garnish

Instructions
 

For the Chicken

  • Combine marinade ingredients in a zipper top bag or bowl. Add chicken and turn to coat well. Refrigerate chicken breasts for 5-6 hours (preferred) or chicken thights from 30 minutes – 2 hours.
  • Remove chicken from marinade and grill, pan sear, or oven bake until cooked through. Allow to rest 5-10 minutes before slicing. Serve on top of Asian Salad.

For the Salad

  • In a large bowl, add all salad ingredients including sliced cooked chicken. Toss with Asian Vinaigrette, garnish with sesame seeds and serve in individual bowls or plates.

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