Asian Bbq Chicken Salad Recipe
Grilled or crispy buttermilk chicken with mixed greens, tomato, onion, cucumber, cheddar cheese, crispy bacon, and a ranch drizzle.
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Ingredients
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Chicken
Salad
Method
Prepare the Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, soy sauce, garlic powder, ground ginger, salt, and black pepper. Add the chicken breasts and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes or overnight for best results.
- 2
Cook the Chicken
Preheat your grill or skillet over medium heat. If grilling, brush the grill with oil. Remove the chicken from the marinade, shaking off excess. Grill or fry the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
Assemble the Salad
- 3
Prepare the Vegetables
While the chicken is cooking, wash and prepare the salad ingredients. Halve the cherry tomatoes, thinly slice the red onion, and slice the cucumber into rounds.
- 4
Combine Salad Ingredients
In a large bowl, add mixed greens, cherry tomatoes, red onion, cucumber, shredded cheddar cheese, and crumbled bacon. Toss gently to combine.
- 5
Add the Chicken
Once the chicken has rested and is sliced, add it on top of the salad mixture.
- 6
Drizzle with Dressing
Drizzle ranch dressing over the salad, or serve on the side as preferred.
- 7
Serve
Toss the salad gently to combine all ingredients and serve immediately.
