Asian Chicken Salad
User Reviews
4.8
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Prep Time
2 hrs 15 mins
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Cook Time
10 mins
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Total Time
2 hrs 25 mins
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Servings
6 servings
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Course
Salad
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Cuisine
Asian, American, International
Asian Chicken Salad
Description
This salad begins with marinating boneless, skinless chicken thighs in teriyaki sauce to infuse flavor before grilling them to juicy doneness. The base is a mixture of roughly chopped romaine, shredded red cabbage, and julienned carrots, providing crispness and freshness.
The salad is topped with crunchy chow mein noodles and roasted cashews for texture contrast, sweet mandarin oranges for brightness, fresh cilantro, and green onions for herbal notes. The peanut dressing combines peanut butter with soy sauce, rice vinegar, brown sugar, and garlic for a balanced creamy and tangy sauce that complements the chicken and vegetables.
Assembling the salad just before serving preserves the crunch of the greens and toppings.
Ingredients
- 2 pounds chicken thighs Marketside Antibiotic Free Boneless Skinless
- 1 cup teriyaki sauce homemade or store-bought
- 1 ½ tablespoons canola oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 romaine lettuce roughly chopped, head
- 2 cups red cabbage shredded
- 1 ½ cups carrots julienned
- ¾ cup Chow Mein noodles crunchy
- 1 mandarin oranges 11-ounce can, drained
- ½ cup cashew roasted
- ½ cup cilantro fresh, chopped leaves
- 4 green onions thinly sliced
For the peanut dressing
- 5 tablespoons peanut butter
- 2 tablespoons soy sauce reduced sodium
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 clove garlic minced
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.
- Serve immediately.
User Reviews
Overall Rating
4.8
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