Asian Chicken Salad
A refreshing and flavorful Asian-inspired chicken salad with a tangy sesame-ginger dressing, crisp vegetables, and tender grilled chicken.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 breasts boneless, skinless chicken breasts
- 6 cups mixed salad greens (such as romaine, arugula, and spinach)
- 1 cup shredded carrots
- 0.5 cup thinly sliced red cabbage
- 0.5 cup julienned cucumber
- 0.25 cup chopped fresh cilantro
- 0.25 cup sliced green onions
- 0.25 cup crushed peanuts optional
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha optional, for heat
Instructions
Preparation Steps
- Season the chicken breasts with salt, pepper, and a pinch of garlic powder.
- Heat a grill pan or large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
- While the chicken cooks, prepare the dressing by whisking together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and sriracha in a small bowl. Set aside.
- In a large salad bowl, combine the mixed greens, shredded carrots, red cabbage, cucumber, cilantro, and green onions.
- Just before serving, add the sliced chicken to the salad and drizzle with the dressing. Toss gently to combine.
- Divide the salad among plates and sprinkle with crushed peanuts if desired. Serve immediately.
Notes
Serve immediately for best texture and flavor. This salad is great as a light lunch or dinner.