Asian Chicken Salad Recipe

This vibrant Asian Chicken Salad brings together succulent chicken and crisp vegetables in a perfect harmony of Eastern flavors. Ready in just 25 minutes, this protein-packed dish delivers a satisfying 30g of protein while keeping things light at 457 calories per serving.

The refreshing combination offers a delightful mix of textures and a generous dose of vitamins A and C, making it an ideal choice for a nutritious lunch or dinner. Whether you’re meal prepping or serving it fresh, this colorful salad will become your new favorite way to elevate your healthy eating routine.

Marinade & Dressing Components

Marinade & Dressing Components
  • Soy & Oils: 1/4 cup low-sodium soy sauce, 1/4 cup olive oil, 1 Tbsp sesame oil for authentic Asian flavor
  • Aromatics: 2 Tbsp fresh ginger, 2 green onions finely chopped for vibrant taste
  • Sauces: 2 Tbsp hoisin sauce, 1/2 tsp Sriracha for perfect balance of sweet and heat
  • Protein: 2 boneless chicken breasts, butterflied for quick cooking

Salad Elements

  • Greens: 1 head romaine lettuce, 2 cups cabbage for ultimate crunch
  • Fresh Vegetables: Cucumber, carrot, bell pepper for rainbow of colors
  • Fruits & Nuts: Mandarin oranges, almonds/cashews for sweet-nutty contrast
  • Garnish: Fresh cilantro, crispy chow mein noodles for perfect finishing touch

Preparation Steps

  1. Marinade Magic: Combine soy sauce, ginger, oils, hoisin, and seasonings. Reserve portion for dressing
  2. Chicken Prep: Butterfly chicken breasts, marinate for 30 minutes to 4 hours
  3. Dressing Creation: Mix reserved marinade with vinegar and green onions
  4. Assembly: Combine all vegetables, fruits, and nuts in large bowl
  5. Grilling: Cook chicken 3 minutes per side until perfectly done
  6. Final Touch: Slice chicken, add to salad, toss with dressing, top with crunchy noodles

Cooking Techniques

The magic of this Asian Chicken Salad comes from two simple cooking methods. First, the chicken gets a flavor boost from marinating – even 30 minutes makes a big difference! Then, a quick grill on medium-high heat (about 3 minutes per side) keeps the chicken juicy and tender.

Let the chicken rest for 5 minutes before slicing – this keeps all those tasty juices inside. When you cut the chicken, go against the grain (that means across the muscle fibers) for the most tender bites.

Mix and Match Options

This salad is super flexible! Don’t have romaine? Any crispy lettuce works great. You can swap the almonds for cashews, or try peanuts for extra crunch. If you’re not a fan of cilantro, fresh mint or basil make yummy alternatives.

Need it spicier? Add more Sriracha to your marinade. Want to make it vegetarian? Try swapping the chicken for crispy tofu or edamame. The dressing tastes amazing on any combo you choose!

Make-Ahead Tips

You can prep most of this salad ahead of time! Chop all your veggies and store them separately in the fridge – they’ll stay fresh for 2-3 days. The marinade-turned-dressing can be made up to 2 days ahead.

For the freshest taste, slice and add the chicken, mandarin oranges, and crunchy toppings just before serving. Already dressed salad is best enjoyed right away, as the lettuce will start to soften over time.

Serving Ideas

Make this salad the star of your meal! Serve it in a big bowl for family-style dining, or portion it into individual bowls for a pretty presentation.

Keep extra dressing, almonds, and crispy noodles on the side so everyone can add their favorites. This salad pairs beautifully with a cup of hot and sour soup or some spring rolls for a complete Asian-inspired feast.

Asian Chicken Salad

Asian Chicken Salad

Devashish
This vibrant Asian Chicken Salad brings together succulent chicken and crisp vegetables in a perfect harmony of Eastern flavors. Ready in just 25 minutes, this protein-packed dish delivers a satisfying 30g of protein while keeping things light at 457 calories per serving.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Asian, Asian fusion
Servings 4
Calories 457 kcal

Equipment

  • Grill
  • Large Bowl
  • Cutting Board

Ingredients
  

Marinade and Dressing

  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoons fresh ginger chopped

For the Salad

  • 1 large head romaine or green leafy lettuce chopped

Instructions
 

  • 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.

Nutrition

Calories: 457kcalCarbohydrates: 24gProtein: 30gFat: 27gSaturated Fat: 3gCholesterol: 72mgSodium: 1405mgPotassium: 959mgFiber: 5gSugar: 13gVitamin A: 4545IUVitamin C: 85.1mgCalcium: 105mgIron: 2.3mg
Keyword cabbage slaw, crunchy noodles, mandarin oranges, sesame ginger
Tried this recipe?Let us know how it was!

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