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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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
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.