Asian Chicken Salad Recipe
Make Asian Chicken Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Marinade / Chicken
Dressing
Garnish / Optional
Method
Marinade / Chicken
- 1
Make the marinade
In a medium bowl, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs honey, 1 tsp grated fresh ginger, and 1 minced garlic clove.
- 2
Marinate the chicken
Place the chicken breasts on a cutting board and, if thick, halve horizontally or pound to even thickness. Put chicken in a shallow dish or zip-top bag and pour half of the marinade over chicken (reserve the other half for brushing or discard if preferred). Turn to coat, refrigerate for 20–30 minutes (up to 2 hours).
- 3
Cook the chicken
Heat 1 tsp neutral oil in a large skillet over medium-high heat. Remove excess marinade from chicken and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and well browned. Alternatively grill over medium heat for same time. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.
Dressing
- 4
Whisk the dressing
In a small bowl or jar combine 3 tbs low-sodium soy sauce, 2 tbs rice vinegar, 2 tbs neutral oil, 1 tsp honey, 1 tbs lime juice, 1/2 tsp grated ginger, 1/2 clove minced garlic, and 1/2 tsp Sriracha if using. Whisk or shake until emulsified. Taste and adjust sweetness, acidity, or salt as needed. Stir in 1/2 tsp toasted sesame oil for aroma if desired.
Salad Assembly
- 5
Prepare vegetables
While chicken marinates or rests, assemble the salad base. In a large bowl combine 6 cups mixed salad greens, 1 cup shredded napa cabbage, 1 cup matchstick carrots, 1 cup thinly sliced cucumber, 1 thinly sliced red bell pepper, 3 thinly sliced scallions, 1 cup cilantro leaves, and 1/4 cup mint leaves (if using). Toss gently to combine.
- 6
Dress and toss
Pour about 3/4 of the dressing over the salad (reserve some for guests). Toss gently but thoroughly so the dressing coats the vegetables evenly. Add more dressing to taste.
- 7
Plate and top
Divide the dressed salad among 4 plates or a large platter. Arrange sliced chicken over the top. Sprinkle with 2 tsp toasted sesame seeds, 1 cup crispy chow mein noodles or wonton strips, and 1/4 cup chopped roasted peanuts or cashews. Garnish with lime wedges on the side.
- 8
Serve
Serve immediately so the crunchy toppings remain crisp. Offer extra dressing and lime wedges at the table.