Asian Chicken Salad
In this Asian chicken salad recipe, colorful veggies, marinated chicken and lettuce are tossed in a delicious homemade dressing. It's bursting with flavor and so much more delicious than any restaurant salad!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken breasts (cut thin (½”) or into tenders)
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 Tablespoon mirin
- 1 Tablespoon honey
- 1 Tablespoon minced garlic
- 4 cups Romaine lettuce (about 2-3 heads depending on size)
- 1 large carrot (shredded)
- ½ cup cilantro (chopped)
- ½ cup green onions
- 1 cup edamame
- ½ cup cashews (chopped)
- ½ cup wonton strips
- ¼ cup peanut butter
- 1 Tablespoon sesame oil
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon honey
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1-2 Tablespoons water (if desired to thin out.)
- 8 oz Mandarin oranges (drained)
- ½ cup red cabbage (shredded)
- 1 red bell pepper (sliced thin)
Instructions
- 1
In a small bowl, whisk together the dressing ingredients. Add water as needed to thin it out. Set aside at room temperature or if you make it a day in advance, store it in a glass jar with a lid in the refrigerator.
- 2
In a small bowl, whisk together the marinade ingredients. Put the chicken in a Ziplock bag and pour the marinade into the bag. Marinade in the refrigerator for up to 5 hours, or at room temperature for 1 hour.
- 3
After the chicken is marinated, preheat a grill to around 450 degrees F. Grill the chicken on the first side for 3-4 minutes, flip and grill on the second side until the internal temperature reaches 160 degrees F. The cook time will depend on the thickness of your chicken. Let cool slightly before slicing to use on the salad.
- 4
Combine the lettuce, carrots, cilantro, green onion and edamame in a large bowl.
- 5
Top with cashews, wonton strips and sliced chicken.
- 6
You can dress the entire salad, or serve the dressing on the side and dress individual portions. I always prefer the latter because undressed salad can be refrigerated and enjoyed for a few days, whereas dressed salad gets soggy.