Petite Asian Chicken Salad Recipe

Pat the chicken breast dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Trim any excess fat.

Toast the sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool.

Toast the sesame seeds in the same skillet for 30–60 seconds until fragrant. Remove to cool.

Drain mandarin orange segments if using canned; gently pat dry. Use a vegetable peeler to make carrot ribbons from peeled carrots until you have about 1/2 cup of ribbons.

Thinly slice the green onions on a bias; separate whites from greens if you prefer to use whites for cooking and greens for garnish.

Combine and Emulsify

In a small bowl or jar combine 2 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp toasted sesame oil, 1 tsp honey, 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic, 1 tsp fresh lime juice and 1 tbsp neutral oil. Add 1/8 tsp red pepper flakes if desired.

Whisk vigorously or shake in a jar until the dressing is well combined and slightly emulsified. Taste and adjust: add up to 1/2 tsp more honey for sweetness or 1/2 tsp more soy sauce for saltiness.

Heat 1 tsp neutral oil in a nonstick or stainless steel skillet over medium-high heat until shimmering.

Add the seasoned chicken breast to the pan. Cook undisturbed until a golden crust forms, about 4–5 minutes. Flip and cook the second side 4–5 minutes, or until the internal temperature reaches 165°F (74°C) for a typical 6–8 oz breast. Cooking time will vary with thickness; reduce heat if exterior browns too quickly.

Lower heat to medium-low. Brush both sides of the cooked chicken with 2 tbsp Asian glaze. Let the glaze warm and tack up, about 30–60 seconds per side, turning once so glaze sets and becomes slightly sticky. Remove from pan and let rest 5 minutes before slicing.

Slice the chicken thinly against the grain into 1/4-inch strips for easier bite-sized pieces.

Divide 3 cups mixed greens between two petite salad plates (serving is for two).

Evenly arrange carrot ribbons, 1/2 cup mandarin segments, 2 tbsp toasted sliced almonds, 2 tbsp dried cranberries, and 1/4 cup Asian crisps over the greens.

Top each salad with sliced glazed chicken (divide chicken evenly between plates).

Drizzle the Asian vinaigrette over the salads—about 1 to 1.5 tbsp dressing per salad (use desired amount). Toss gently or leave arranged for presentation.

Garnish with sliced green onions, toasted sesame seeds, and a few extra Asian crisps for crunch.

Serve immediately so the Asian crisps and noodles remain crunchy and the glazed chicken is warm. Provide extra dressing on the side if desired.