Asian Grilled Chicken Salad

Name: Asian Grilled Chicken Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 16 ounces chicken breasts; ¼ cup liquid aminos; ¼ cup light olive oil; 2 teaspoons fresh ginger; 2 teaspoons garlic; 1 teaspoon toasted sesame oil; Zest and juice of 1 lime; 8 cups Napa cabbage; 1 cup red cabbage; ½ cup bell pepper (red or yellow); ⅓ cup shredded carrots; ¼ cup sliced almonds; 1 tablespoon scallions; Optional: sesame seeds; ¼ cup liquid aminos; ⅓ cup avocado oil; 2 teaspoons toasted sesame oil; 3 tablespoons rice wine vinegar; 1 tablespoon fresh ginger; 2 teaspoons garlic; 1 tablespoon fresh cilantro; ¼ cup sugar-free apricot jam; 3 teaspoons monk fruit/allulose; juice of ½ lime

User Reviews

5.0

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
317 kcal
Course
Main Course, Salad
Cuisine
Chinese

Asian Grilled Chicken Salad

Iris Warren

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This Asian Grilled Chicken Salad features a colorful mix of crisp veggies and marinated chicken grilled to perfection.

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Ingredients

Servings

For the Chicken

16 ounces chicken breasts
¼ cup liquid aminos
¼ cup light olive oil
2 teaspoons fresh ginger grated
2 teaspoons garlic grated
1 teaspoon toasted sesame oil
Zest and juice of 1 lime

FOR THE SALAD

8 cups Napa cabbage shredded
1 cup red cabbage finely shredded
½ cup bell pepper (red or yellow) sliced thin
⅓ cup shredded carrots
¼ cup sliced almonds toasted
1 tablespoon scallions sliced
Optional: sesame seeds

FOR THE DRESSING

¼ cup liquid aminos
⅓ cup avocado oil
2 teaspoons toasted sesame oil
3 tablespoons rice wine vinegar
1 tablespoon fresh ginger grated
2 teaspoons garlic grated
1 tablespoon fresh cilantro chopped
¼ cup sugar-free apricot jam
3 teaspoons monk fruit/allulose
juice of ½ lime

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Instructions

TO GRILL THE ASIAN MARINATED CHICKEN

Add “for the chicken” ingredients to a small mixing bowl. Whisk until well combined. Add the chicken into a food storage bag and pour the marinade over the top. Seal up the bag and refrigerate for 24 hours or at least overnight (the longer, the better).
Remove the chicken from the bag and allow to sit at room temperature for several minutes while you heat up your grill. The chicken should have soaked up most of the marinade, which you can discard.
Grill the chicken for about 7-10 minutes on each side, depending on the thickness. Once they reach at least 165F, they are done. I recommend using a meat thermometer to make sure it's cooked through. Take them off the grill and allow them to rest for 10 minutes before slicing them, while you prepare the salad.

TO MAKE THE ASIAN DRESSING

Add all of the dressing ingredients into the bowl of a mini chopper.
Blend until well combined and emulsified. Taste the dressing to see if you’d like to add more sweetener, then add a teaspoon at a time, if needed. Three teaspoons was just the right amount for me. Set the dressing aside while you make the salad.

TO ASSEMBLE THE ASIAN SALAD

Add the napa cabbage to a large mixing bowl. Add in the shredded red cabbage, sliced bell pepper, shredded carrots, toasted slivered almonds and scallions over the top.
Toss to combine, then add the sliced chicken over the top and drizzle with the dressing. Garnish with a sprinkling of sesame seeds and serve.