Asian Chicken Salad Recipe
chicken salad with almonds and dried cranberries, carrot ribbons, mandarin oranges, Asian crisps, green onions, sesame seeds, mixed greens, Asian glaze, Asian vinaigrette
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Ingredients
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Salad Base & Mix-ins
Asian Glaze
Asian Vinaigrette
Finishing & Garnish
Method
Salad Base & Mix-ins
Prepare greens and vegetables
Rinse and dry the mixed salad greens thoroughly. Place 6 cups of greens in a large salad bowl. Use a vegetable peeler to shave carrots into long ribbons until you have about 1 cup; add to the bowl.
Prep chicken
If using leftover or rotisserie chicken, shred or slice to yield 2 cups. If cooking fresh: season 2 medium boneless, skinless chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper, sear in 1 tablespoon neutral oil over medium-high heat 4–5 minutes per side until internal temperature reaches 165°F (74°C), let rest 5 minutes and slice thinly. Add chicken to the salad bowl.
Add fruit, nuts, aromatics
Drain and add 1 cup mandarin orange segments and 1 cup dried cranberries to the bowl. Add 1 cup toasted sliced almonds and thinly sliced green onions (4 stalks). Sprinkle 2 tablespoons toasted sesame seeds. Toss gently to distribute ingredients.
Add crunchy element
Just before serving, add 1 cup Asian crisps (fried wonton strips or crispy chow mein noodles) to keep them crunchy; reserve a small handful for garnish if desired.
Asian Glaze
Make the glaze while chicken cooks (or ahead): In a small saucepan or microwave-safe bowl combine 3 tablespoons soy sauce, 1 tablespoon hoisin, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. If you prefer a thicker glaze, dissolve 1 teaspoon cornstarch in 1 tablespoon water and whisk into the mixture. Heat the mixture over low heat, stirring, until it slightly thickens and becomes glossy (2–3 minutes). Remove from heat and let cool slightly.
Glaze the chicken (optional): Toss warm sliced chicken in 2–3 tablespoons of the warm glaze to coat lightly. Reserve remaining glaze to drizzle over the assembled salad or for serving on the side.
Asian Vinaigrette
Make the vinaigrette: Whisk together 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 3 tablespoons neutral oil, 2 teaspoons honey, 1 teaspoon grated fresh ginger, 1/2 clove minced garlic, 1 tablespoon rice wine or water (optional to thin), 1 teaspoon fresh lime juice (optional), and 1/4 teaspoon black pepper in a small bowl or jar. Taste and adjust sweetness or acidity as desired. If using a jar, shake vigorously until emulsified. Keep chilled until ready to dress salad.
Assembly & Serve
Dress the salad: Right before serving, drizzle approximately 3–4 tablespoons of the Asian vinaigrette over the salad bowl (start with less; you can add more to taste). Toss gently to coat the greens and mix-ins evenly.
Add glazed chicken and finish: Arrange the glazed chicken pieces on top of the tossed salad. Drizzle any reserved Asian glaze lightly over the chicken for extra flavor and shine.
Garnish and serve: Sprinkle the reserved handful of Asian crisps on top for extra crunch. Garnish with additional toasted sesame seeds, a pinch of kosher salt and freshly ground black pepper if needed, and lime wedges at the side. Serve immediately so crisps remain crunchy.