Asian Chicken Salad
This hearty and flavorful Asian Chicken Salad is made with cabbage, mandarin oranges, cucumbers, bell peppers, almonds, marinated chicken and an easy homemade dressing.
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
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 chopped
- 11 Ounce can mandarin oranges drained
- 1/2 cup Chopped fresh cilantro
Topping
- Handful Crunchy chow mein noodles or wonton strips optional
Instructions
Marinade
- Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.
- 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.
- To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate.
Salad
- Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl.
- Grill the 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.
- Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.