Asian Chicken Salad Recipe

Prepare vegetables

Wash and dry the salad greens and herbs. Thinly slice the red cabbage, julienne or shred the carrot, thinly slice the cucumber and red bell pepper. Place the mixed greens, cabbage, carrot, cucumber, and bell pepper in a large serving bowl. Reserve scallion whites for cooking and slice the green parts for garnish; add green parts to the bowl along with chopped cilantro and torn mint. Set aside in the refrigerator while you cook the chicken and make the dressing.

Toast nuts and sesame seeds

In a dry skillet over medium heat, toast the sliced almonds or peanuts, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. If using sesame seeds, toast them for 1–2 minutes until fragrant. Transfer to a plate to cool.

Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, grated ginger, 1 teaspoon neutral oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Pat the chicken breasts dry and place in a shallow dish or zip-top bag. Pour the marinade over the chicken and rub to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (if refrigerating, bring to room temperature 15 minutes before cooking).

Heat a large skillet or grill pan over medium-high heat. Add a teaspoon of neutral oil and the reserved scallion whites. Place the marinated chicken in the hot pan and cook 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned. Reduce heat if the exterior is browning too quickly. Transfer chicken to a cutting board and let rest for 5–8 minutes, then slice thinly against the grain.

In a small bowl or jar, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 1/2 tablespoons honey (or maple), 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, 1/2 clove minced garlic, and 1/2 teaspoon chili paste or sriracha if using. Slowly whisk in 2 tablespoons neutral oil until the dressing is emulsified. If the dressing is too strong, whisk in up to 1 tablespoon water to reach desired consistency. Taste and adjust: add more honey for sweetness, more lime for acidity, or more soy for saltiness.

Pour about half the dressing over the prepared salad and toss gently to combine. Arrange sliced chicken on top of the salad. Drizzle remaining dressing over the chicken and salad as desired.

Sprinkle the toasted nuts/peanuts and sesame seeds over the salad. Garnish with sliced scallion greens and additional cilantro or mint. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 5 days.