Sticky Chicken Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
3882 kcal
-
Course
Main Course, Salad
Sticky Chicken Salad
Description
The Sticky Chicken Salad combines chicken breasts marinated in a blend of ketchup, honey, brown sugar, soy sauce, fresh ginger, and garlic, which imparts a sticky, flavorful glaze during grilling or pan-cooking. The chicken is cooked to safety at 165°F and then sliced for serving. Alongside the chicken, a salad of mixed greens, roasted red bell pepper, sautéed asparagus with scallions and almonds, and toasted sesame seeds provides varied textures and a mix of sweet, savory, and nutty notes. The salad is dressed with ginger dressing to add freshness and a tangy contrast to the sticky chicken.
This salad is served in portions suitable for four, making it a balanced meal option with protein, vegetables, and nuts. The variety of fresh and cooked ingredients creates layers of flavor and texture suitable for lunch or light dinner.
Ingredients
Chicken:
- 2 chicken breast boneless, skinless
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup light brown sugar
- 1/2 cup soy sauce light
- 1 tablespoon ginger grated, fresh
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt coarse
- 1 tablespoon sriracha , if desired
Salad
- 1 tablespoon vegetable oil
- 1 asparagus trimmed, bunch
- 1/4 cup almonds slivered
- 1 scallion cut into 1 inch pieces, bunch
- 8 cups mixed greens
- 1/2 cup red bell pepper chopped, roasted
- 2 tablespoons sesame seeds toasted
- 1/2 cup ginger dressing
Instructions
Chicken:
- Using a meat mallet, tenderize the chicken breasts until even. Cut in half to make 4 pieces of chicken.
- In a medium bowl, combine the ketchup, honey, brown sugar, soy sauce, ginger, garlic, salt and Sriracha, whisk to combine. Add the chicken, cover and marinate for 1-6 hours.
- When ready to cook eat grill or large cast iron skillet medium-high heat. Cook on each side for 6-8 minutes, or until chicken is an internal temperature of 165°F. Remove and allow to rest and then slice.
Salad:
- Meanwhile, heat a large skillet over medium heat. Add the vegetable oil.
- Add the asparagus, sauteing for 3-4 minutes or until a light char forms. Add the scallions and almonds, cooking for another 2-3 minutes. Remove and set aside.
- Evenly divide lettuce, roasted red peppers, cooked asparagus mixture and sliced chicken between four large salad bowls or plates. Top with ginger dressing and toasted sesame seeds.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3882 kcal
% Daily Value*
| Calories | 3882kcal | 194% |
| Carbohydrates | 413g | 138% |
| Protein | 227g | 454% |
| Fat | 153g | 235% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 578mg | 193% |
| Sodium | 14466mg | 603% |
| Potassium | 5362mg | 114% |
| Fiber | 8g | 32% |
| Sugar | 369g | 738% |
| Vitamin A | 5005IU | 100% |
| Vitamin C | 141.2mg | 157% |
| Calcium | 540mg | 54% |
| Iron | 17.1mg | 95% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
