Asian Salad Recipe

Prepare and fry garlic

Thinly slice garlic cloves. In a small saucepan or skillet, add 1/2 cup neutral oil and heat over medium until shimmering (about 325–350°F / 160–175°C if using a thermometer). Add garlic slices in a single layer and fry, stirring gently, until golden brown and crispy (approximately 1–2 minutes). Remove garlic with a slotted spoon to a paper towel–lined plate to drain, then immediately sprinkle with 1/4 tsp salt. Reserve the garlic and keep the garlic-infused oil for other uses (or discard once cooled). Allow garlic to cool completely; it will crisp further as it cools.

Marinate chicken

Pat chicken breast dry and slice into two thin cutlets or 1/2-inch strips for quick cooking. In a small bowl combine 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1/4 tsp black pepper. Add chicken pieces and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Cook chicken

Heat 1 tsp neutral oil in a nonstick skillet or grill pan over medium-high heat. When hot, add chicken in a single layer without crowding. Cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 3–5 minutes, then slice thinly across the grain for serving.

Whisk dressing

In a small bowl combine 3 tbsp ponzu, 1 tsp light soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp mirin (optional), 1/2 tsp grated ginger, 1/2 tsp minced garlic and 1/2 tsp honey or agave (if using). Whisk until combined. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or a pinch more soy/ponzu for saltiness. Keep refrigerated until ready to assemble.

Prepare base vegetables: In a large bowl, combine 4 cups mixed salad greens, 1 cup shredded cabbage, 1/2 cup shredded carrot, 3/4 cup rinsed bean sprouts and 1/2 cup cooked edamame. Toss gently to mix.

Add warm chicken: Arrange the sliced warm grilled chicken over the tossed greens so the chicken retains some warmth.

Dress the salad: Drizzle about 2–3 tablespoons of the sesame ponzu dressing over the salad (start with 2 tbsp and add more to taste). Toss lightly or leave arranged and serve dressing on the side.

Finish and garnish: Sprinkle 1 tbsp toasted sesame seeds, 2 tbsp thinly sliced green onions, and the cooled fried garlic slices evenly over the salad. Serve immediately so greens remain crisp and garlic stays crunchy.