Asian Chicken Salad

4.99 from 84 votes

The best fresh, crunchy Asian Chicken Salad loaded with cabbage, cucumber, bell peppers, mandarin oranges, grilled marinated chicken and a flavorful homemade dressing.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American, asian

Servings:

Calories: 457kcal

Author: Lauren Allen

Cost: 15

Recipe Link

Equipment

Knife

Ingredients

Marinade and Dressing:

1/4 cup low-sodium soy sauce
2 Tablespoons fresh chopped ginger
1/4 cup olive oil
2 Tablespoons hoisin sauce
1 Tablespoon sesame oil
1/2 teaspoon Sriracha hot sauce , or more, to taste
1/2 teaspoon salt
1/4 cup red wine vinegar
2 green onions , finely chopped
2 boneless, skinless breasts

For the Salad:

1 large head romaine or green leafy lettuce , chopped
2 cups chopped red, green or napa cabbage
1/2 english cucumber sliced
1 carrot , shredded
1/2 cup sliced almonds or cashews
1 bell pepper (any color), chopped
11 ounce can mandarin oranges drained
1/2 cup chopped fresh cilantro

For Topping:

Handful Crunchy chow mein noodles or wonton strips , optional

US Customary - Metric

Instructions

Make Marinade: Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.
1/4 cup low-sodium soy sauce, 2 Tablespoons fresh chopped ginger , 1/4 cup olive oil, 2 Tablespoons hoisin sauce, 1 Tablespoon sesame oil, 1/2 teaspoon Sriracha hot sauce, 1/2 teaspoon salt
Marinate Chicken: Add 3 tablespoon of the marinade to a bowl or large ziplock bag (the rest will be reserved for the dressing). Cut the chicken breasts in half, lengthwise (butterfly), to create 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes, or up to 3-4 hours.
2 boneless, skinless breasts
Dressing: To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate.
1/4 cup red wine vinegar, 2 green onions
Salad: Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl.
1 large head romaine or green leafy lettuce, 2 cups chopped red, green or napa cabbage, 1/2 english cucumber, 1 carrot, 1/2 cup sliced almonds or cashews, 1 bell pepper, 11 ounce can mandarin oranges, 1/2 cup chopped fresh cilantro
Grill chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through. Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken against the grain and add to the salad.
Serve: Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.
Handful Crunchy chow mein noodles or wonton strips

Video

Notes

Vegetarian: Leave off the chicken or replace with tofu.

Toss in more Vegetables: Use any seasonal vegetables you have, including snap peas, edamame, sprouts, radishes, shredded brussels sprouts, celery, broccoli, etc. You can also use any type of lettuce or onion you have on hand.

Make Ahead Instructions: The dressing, marinating the chicken, and chopping the salad ingredients can be done up to one day in advance. Then, when it is time to eat just grill the chicken and toss the salad with the dressing.

Nutrition