Asian Chicken Salad
User Reviews
5.0
249 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
4
-
Calories
457 kcal
-
Course
Main Course
Asian Chicken Salad
Report
This hearty and flavorful Asian Chicken Salad is made with cabbage, mandarin oranges, cucumbers, bell peppers, almonds, marinated chicken and an easy homemade dressing.
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Ingredients
Marinade and Dressing:
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons fresh chopped ginger
- 1/4 cup olive oil
- 2 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- 1/2 teaspoon Sriracha hot sauce , or more, to taste
- 1/2 teaspoon salt
- 1/4 cup red wine vinegar
- 2 green onions , finely chopped
- 2 boneless, skinless breasts
For the Salad:
- 1 large head romaine or green leafy lettuce , chopped
- 2 cups chopped red, green or napa cabbage
- 1/2 English cucumber sliced
- 1 carrot , shredded
- 1/2 cup sliced almonds or cashews
- 1 bell pepper (any color), chopped
- 11 ounce can mandarin oranges drained
- 1/2 cup chopped fresh cilantro
For topping:
- Handful Crunchy chow mein noodles or wonton strips , optional
Instructions
Make marinade:
- Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.
- Add 3 tablespoon of the marinade to a bowl or large ziplock bag (the rest will be reserved for the dressing). Cut the chicken breasts in half, lengthwise (butterfly), to create 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes, or up to 3-4 hours.
- To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate.
For the salad:
- Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl.
- Grill the chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through.
- Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken against the grain and add to the salad.
- Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.
Equipments used:
Notes
- Vegetarian: Leave off the chicken or replace with tofu.
- Toss in more Vegetables: Use any seasonal vegetables you have, including snap peas, edamame, sprouts, radishes, shredded brussels sprouts, celery, broccoli, etc. You can also use any type of lettuce or onion you have on hand.
- Make Ahead Instructions: The dressing, marinating the chicken, and chopping the salad ingredients can be done up to one day in advance. Then, when it is time to eat just grill the chicken and toss the salad with the dressing.
Nutrition Information
Show Details
Calories
457kcal
(23%)
Carbohydrates
24g
(8%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
3g
(15%)
Cholesterol
72mg
(24%)
Sodium
1405mg
(59%)
Potassium
959mg
(27%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
4545IU
(91%)
Vitamin C
85.1mg
(95%)
Calcium
105mg
(11%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 1405mg | 59% |
| Potassium | 959mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 4545IU | 91% |
| Vitamin C | 85.1mg | 95% |
| Calcium | 105mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
249 reviews
Excellent
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