Asian Chopped Chicken Salad Recipe
All-natural grilled chicken breast, fresh mixed greens, jicama, carrots, cilantro, and crispy tortilla strips, tossed in a citrus vinaigrette dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Citrus Vinaigrette Ingredients
Method
Salad Preparation
- 1
Grill the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill each side for about 6-7 minutes or until fully cooked. Remove from the grill and let it rest for 5 minutes before chopping into bite-sized pieces.
- 2
Prepare the Vegetables
In a large bowl, combine the mixed greens, diced jicama, shredded carrots, and chopped cilantro. Toss gently to mix the ingredients evenly.
- 3
Add the Chicken
Once the chicken has rested and been chopped, add it to the bowl with the mixed greens and vegetables. Toss again to combine.
- 4
Add Tortilla Strips
Sprinkle the crispy tortilla strips on top of the salad just before serving to maintain their crunch.
Citrus Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl, whisk together the olive oil, lime juice, soy sauce, honey, minced garlic, minced ginger, salt, and black pepper until well combined.
- 6
Dress the Salad
Pour the citrus vinaigrette over the salad mixture and toss gently to coat all the ingredients in the dressing. Adjust seasoning if necessary.