Asian Chicken Salad
A vibrant main dish salad featuring crisp cabbage, chopped romaine, sweet mandarin oranges, and tender grilled chicken tossed in a deeply aromatic, glossy sesame ginger vinaigrette.
Equipment
- large bowl
- Ziplock bag
- Grill or grill pan
- Cutting board
Ingredients
Marinade and Dressing
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons fresh chopped ginger
- 1/4 cup olive oil
- 2 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- 1/2 teaspoon Sriracha hot sauce, or more, to taste
- 1/2 teaspoon salt
- 1/4 cup red wine vinegar
- 2 green onions, finely chopped
Chicken and Salad
- 2 boneless, skinless breasts
- 1 large head romaine or green leafy lettuce, chopped
- 2 cups chopped red, green or napa cabbage
- 1/2 english cucumber, sliced
- 1 carrot, shredded
- 1/2 cup sliced almonds or cashews
- 1 bell pepper (any color) chopped
- 11 ounce can mandarin oranges, drained
- 1/2 cup chopped fresh cilantro
- Handful Crunchy chow mein noodles or wonton strips, optional
Instructions
Preparation
- Whisk the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, Sriracha, and salt in a large bowl until the mixture looks glossy and well combined. The oil should stop floating in separate streaks, and the dressing base should smell nutty, savory, and strongly gingery.
- Transfer 3 tablespoons of the marinade to a bowl or large ziplock bag, then cut the chicken breasts in half lengthwise to make 6 thin pieces and add them to the marinade. Thin pieces cook quickly and evenly, and the chicken should be fully coated before it goes into the refrigerator for at least 30 minutes, or up to 3 to 4 hours.
- Stir the red wine vinegar and sliced green onions into the remaining marinade, then refrigerate it as the salad dressing. Once the vinegar goes in, the mixture should look slightly lighter and more fluid, with a sharp ginger aroma rising from the bowl.
- Place the lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges, and cilantro in a large bowl. Keep the ingredients loose and dry so they stay crisp and are easier to toss evenly later.
Cooking and Assembly
- Grill the chicken over medium high heat for about 3 minutes per side, turning once, until cooked through, then move it to a cutting board and let it rest for 5 minutes. The outside should show light grill color, and resting helps the juices settle before slicing.
- Slice the chicken against the grain, add it to the salad, then toss the salad with as much dressing as you like and finish with crunchy wonton strips or chow mein noodles, if desired. Add the crisp topping right before serving so it stays crackly instead of softening in the dressing.
Notes
Crispness tip: Pat the cucumber dry and deseed it before slicing so the salad stays crisp longer and doesn't get watered down.
Timing tip: Toss only the portion of salad you plan to eat immediately. Once dressed, the greens and cabbage will start to soften and lose their crunch.
Topping tip: Always add wonton strips, chow mein noodles, or toasted nuts at the very end. If added too early, they absorb moisture and lose their crackly texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.