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Asian Grilled Chicken Salad
5 from 123 votes

Asian Grilled Chicken Salad

This Asian Grilled Chicken Salad features marinated chicken breasts grilled to juicy perfection, served over shredded napa and red cabbage with sliced bell peppers, carrots, almonds, and scallions. A vibrant dressing combining liquid aminos, avocado and toasted sesame oils, rice wine vinegar, fresh ginger and garlic, cilantro, apricot jam, monk fruit sweetener, and lime juice adds complex tangy, savory, and slightly sweet notes. The result is a crisp, flavorful salad that balances textures and offers a satisfying meal with an Asian-inspired flavor profile.

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

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
    Cup of Yum
  1. 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).
  2. 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.
  3. 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
  1. Add all of the dressing ingredients into the bowl of a mini chopper.
  2. 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
  1. 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.
  2. 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

Calories 317kcal (16%) Carbohydrates 7g (2%) Protein 19g (38%) Fat 25g (38%) Saturated Fat 4g (20%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 317

% 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.