My favorite.

I’m not sure if it’s all the delicious salad ingredients or the dressing I love more.

But I’m hooked!

To begin, give your chicken a nice soak in this easy Asian Marinade.

Chicken thighs will take on flavor within 30 minutes. You want to marinate chicken breasts 5-6 hours, but any amount of time is better than no marinade at all.

After marinating the chicken, you can pan sear or oven roast the chicken. Always allow the chicken 5-10 minutes resting time before slicing. This allows the juices time to redistribute.

Your Asian Chicken Salad should include a variety of colorful veggies. I like purple cabbage, shredded carrots and lettuce as the base.

Sliced scallions, fresh cilantro, and edamame are key.

And don’t forget mandarin oranges, a signature ingredient.

Sliced almonds or roasted cashews are a wonderful addition. 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.

Asian Vinaigrette makes this salad. It’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. You’ll just wait to slice the chicken and add the crispy wonton strips and dressing. A great lunch option is to stuff your favorite wrap with this delicious salad!

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All my best,
xo Libby

Print

Asian Chicken Salad

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

Course Salad Entree

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

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.

The post Asian Chicken Salad with Asian Vinaigrette appeared first on Lemony Thyme.

Fish Taco Bowls.

I just adore complete meals served in a bowl.  For breakfast, lunch or dinner.  And I don’t discriminate against ingredients based on the time of day.  As long as they are fresh and flavorful…I’m a happy girl.

I walked by my co-worker’s door carrying my breakfast the other morning and she called out….”are you having a salad for breakfast?”  My go-to weekday breakfast is a big bowl of fresh spinach leaves (a great source of calcium and vitamins), topped with cooked egg whites and melted cheese (to give me enough protein to satisfy me until lunch) aka my breakfast salad.  I’d be quite happy with a Fish Taco Bowl for breakfast any day.

The post Fish Taco Bowls appeared first on Lemony Thyme.