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Asian Chicken Salad
4.8 from 78 votes

Asian Chicken Salad

The Asian Chicken Salad features grilled marinated chicken thighs on a bed of romaine lettuce, red cabbage, and julienned carrots topped with crunchy chow mein noodles, mandarin oranges, cashews, cilantro, and green onions. A creamy peanut dressing with soy sauce, rice vinegar, brown sugar, and garlic brings a savory and tangy finish to the crisp, fresh ingredients.

Prep Time
2 hrs 15 mins
Cook Time
10 mins
Total Time
2 hrs 25 mins
Servings: 6 servings
Course: Salad
Cuisine: Asian, American, International

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat grill to medium heat.
  4. 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.
  5. 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.
  6. Serve immediately.