Asian chicken salad

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Asian chicken salad

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Asian chicken salad

Byadmin

This rich and tasty Asian chicken salad is made with cabbage, mandarin oranges, cucumbers, peppers, almonds, marinated chicken and an easy homemade sauce.


The freshness, crunchiness and delicious flavor combination of this healthy Asian chicken salad makes me make it all possible! Marinate the chicken in a simple sauce that is converted into a salad dressing. The end result is the quality of the restaurant, and I like that the salad can be prepared in advance.

How to make an Asian chicken salad:

  • Marinate chicken: 

  • Mix soy sauce, ginger, olive oil, hoisin sauce, sesame oil, Sriracha and salt. Marinate the chicken 3 tablespoons marinade and refrigerate.
  • Stir in the sauce adding red wine vinegar and sliced ​​green onions to the unused marinade.

  • Compound lettuce, cabbage, cucumber, carrot, almonds, peppers, mandarin orange and coriander in a large bowl.

  • Grill the chicken over medium heat, cook for about 3 minutes on each side. Slice the chicken and add to salad.

  • Throw in the salad with the desired amount of binding. Garnish with crispy Wonton ribbons or Chow mein noodles, if desired.

Make instructions in advance:

Dressing, chicken marinating and chopping the salad ingredients can be done the day before. Then, when it’s time to eat, just grill the chicken and toss in the salad with the sauce.

Recipe variations:

  • Herbivorous: Leave the chicken out or replace with tofu.
  • More vegetables: Use seasonal vegetables such as peas, edamame, sprouts, radishes, chopped Brussels sprouts, celery, broccoli, etc. You can also use any salad or onion.

More tasty salads to try:

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Prescription

Prepare the marinade:

  • Mix soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, Sriracha and salt.

  • Add 3 tablespoons of marinade to a bowl or large zippered bag (the rest is reserved for the sauce). Cut the chicken breasts in half, lengthwise (butterfly) to form 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes or up to 3-4 hours.

  • Add red wine vinegar and sliced ​​green onions to the remaining marinade to make the salad dressing. Cool.

For salad:

  • Add lettuce, cabbage, cucumber, carrots, almonds, peppers, mandarin oranges and coriander to a large bowl.

  • Grill the chicken over medium heat, cook for about 3 minutes on each side, turn once until cooked through.

  • Take to the cutting board and let rest for 5 minutes. Slice the chicken against the cereal and add to the salad.

  • Pour the desired amount of sauce on top and mix until smooth. Garnish with crispy Wonton ribbons or Chow mein noodles, if desired.

Herbivorous: Leave the chicken out or replace with tofu.More vegetables: Use seasonal vegetables such as peas, edamame, sprouts, radishes, chopped Brussels sprouts, celery, broccoli, etc. You can also use any salad or onion.Make instructions in advance: Dressing, chicken marinating and chopping the salad ingredients can be done the day before. Then, when it’s time to eat, just grill the chicken and toss in the salad with the sauce.

Calories: 457kcalCarbohydrates: 24gProtein: 30gFat: 27gSaturated fat: 3gCholesterol: 72mgSodium: 1405mgPotassium: 959mgFiber: 5gSugar: 13gVitamin A: 4545IUVitamin C: 85.1mgCalcium: 105mgIron: 2.3mg

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Have you tried this recipe ?!

Rate and comment below! I would love to hear your experience.

I originally shared this recipe in January 2016. Updated in May 2021 with new process images.

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