Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: PT-494354H38M13S
Ingredients: 1/4 cup low-sodium soy sauce; 2 tablespoons fresh ginger, chopped; 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 apple vinegar; 2 green onions, finely chopped; 2 boneless, skinless chicken breasts; 1 large head romaine or green leaf 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; 1 (11-ounce) can mandarin oranges, drained; 1/2 cup fresh cilantro, chopped; Crunchy chow mein noodles or wonton strips, optional

Description

This hearty and colorful Asian Chicken Salad is packed with crisp vegetables, juicy mandarin oranges, tender marinated chicken, and crunchy toppings, all tossed in a flavorful homemade Asian-inspired dressing. It’s fresh, satisfying, and perfect for a light lunch or dinner.

Ingredients

Scale

For the Dressing and Marinade:

1/4 cup low-sodium soy sauce
2 tablespoons fresh ginger, chopped
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 apple vinegar
2 green onions, finely chopped

For the Salad:

2 boneless, skinless chicken breasts
1 large head romaine or green leaf 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
1 (11-ounce) can mandarin oranges, drained
1/2 cup fresh cilantro, chopped
Crunchy chow mein noodles or wonton strips, optional

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Instructions

In a medium bowl, whisk together the soy sauce, ginger, olive oil, hoisin sauce, sesame oil, Sriracha, salt, apple vinegar, and green onions until well combined.
Reserve about 1/3 of the dressing for later use. Place the chicken breasts in the remaining marinade and let them marinate for at least 15 minutes, or up to 2 hours for more flavor.
Heat a skillet or grill pan over medium heat. Cook the chicken breasts for 5 to 6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and allow it to rest for a few minutes. Slice into thin strips.
In a large salad bowl, combine the lettuce, cabbage, cucumber, carrot, almonds or cashews, bell pepper, mandarin oranges, and cilantro.
Add the sliced chicken on top of the salad.
Drizzle the reserved dressing over the salad and toss gently to combine.
Top with crunchy chow mein noodles or wonton strips if desired. Serve immediately.

Notes

Calories: 457 kcal

Prep Time: 15 minutes
Cook Time: 10 minutes