Asian Chicken Salad Recipe
Romaine, red cabbage, carrots, shredded jack and cheddar, rice noodles, homemade grilled chicken
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Ingredients
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Salad Base
Grilled Chicken
Dressing
Garnish & Optional
Method
Grilled Chicken
- 1
Prep and marinate
Pat chicken breasts dry. In a small bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey, 1 tsp minced garlic, 1/2 tsp grated ginger, 1/2 tsp salt and 1/4 tsp black pepper. Place chicken in a shallow dish or zip-top bag, pour marinade over, coat evenly and refrigerate for at least 20 minutes and up to 2 hours.
- 2
Grill or pan-sear
Preheat grill or grill pan to medium-high heat and brush with 1 tsp vegetable oil. Remove chicken from marinade and let excess drip off. Grill 5-7 minutes per side (internal temp 165°F / 74°C) depending on thickness. If using a pan, cook similarly until golden and cooked through. Rest chicken 5 minutes, then slice thinly against the grain into strips.
Salad Base Assembly
- 3
Prepare vegetables: wash and spin-dry romaine, then tear or chop into bite-sized pieces to measure about 6 cups. Thinly slice red cabbage to yield 1 1/2 cups and julienne or shred carrots to make 1 cup.
- 4
If using dry rice vermicelli that needs rehydration, follow package directions (usually soak in hot water 3-5 minutes) then drain and cool. If using fried crispy rice noodles, have 1 cup ready to add just before serving to remain crisp.
- 5
In a large bowl combine romaine, red cabbage, carrots, shredded jack and shredded cheddar. Toss gently to mix.
Dressing
- 6
Whisk together 1/4 cup mayonnaise, 2 tbs rice vinegar, 1 tbs soy sauce, 1/2 tsp sesame oil, 1 tsp honey, 1/2 tsp sriracha (or to taste), 1 tbs fresh lime juice and 2 tbs water. Season with 1/4 tsp salt and 1/8 tsp black pepper. Adjust thickness by adding more water (1 tsp at a time) until desired pourable consistency is reached. Taste and adjust acidity/sweetness as needed.
Assembly & Garnish
- 7
Drizzle about half of the dressing over the salad base and toss lightly to coat. Add sliced grilled chicken on top of the tossed greens.
- 8
Sprinkle rice noodles over the salad (if using crispy noodles, add just before serving). Scatter green onions, chopped cilantro and toasted sesame seeds over the top.
- 9
Serve with remaining dressing on the side and lime wedges. Offer extra soy or sriracha if desired.