Asian Grilled Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
317 kcal
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Course
Main Course, Salad
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Cuisine
Chinese
Asian Grilled Chicken Salad
Description
The Asian Grilled Chicken Salad centers on chicken breasts marinated overnight in a mix of liquid aminos, olive oil, fresh ginger and garlic, toasted sesame oil, and lime zest and juice, infusing the meat with savory, citrus, and aromatic qualities. After grilling the chicken until reaching a safe internal temperature, it is rested and sliced for serving. The salad base combines napa cabbage, red cabbage, thinly sliced bell pepper, shredded carrots, toasted sliced almonds, and scallions, providing crispness and a variety of textures. The accompanying dressing is a blend of liquid aminos, rich avocado oil, toasted sesame oil, rice wine vinegar, fresh ginger and garlic, chopped cilantro, apricot jam, monk fruit sweetener, and lime juice. This adds a layered flavor with savory, sweet, tangy, and slightly nutty elements that unify the ingredients. The salad can be served chilled or at room temperature, making it suitable for warmer weather or light dinners, and showcases balanced Asian-inspired tastes and textures.
Ingredients
For the Chicken
- 16 ounces chicken breast
- ¼ cup liquid aminos
- ¼ cup olive oil light
- 2 teaspoons ginger grated, fresh
- 2 teaspoons garlic grated
- 1 teaspoon sesame oil toasted
- lime zest and juice of 1
FOR THE SALAD
- 8 cups Napa cabbage shredded
- 1 cup red cabbage finely shredded
- ½ cup bell pepper sliced thin, red or yellow
- ⅓ cup carrot shredded
- ¼ cup almonds toasted, sliced
- 1 tablespoon scallions sliced
- Optional: sesame seeds
FOR THE DRESSING
- ¼ cup liquid aminos
- ⅓ cup avocado oil
- 2 teaspoons sesame oil toasted
- 3 tablespoons rice wine vinegar
- 1 tablespoon ginger grated, fresh
- 2 teaspoons garlic grated
- 1 tablespoon cilantro chopped, fresh
- ¼ cup apricot jam sugar-free
- 3 teaspoons Monk Fruit Sweetener or allulose
- lime juice juice of ½ lime
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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