Asian Chicken Salad

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This Asian Chicken Salad is quick and easy to put together using fresh, crunchy veggies and tender grilled chicken! Serve it with a tangy and delicious Asian-style vinaigrette for a meal the entire family will love - yes, even the kiddos!

Prep Time8

Cook Time20

Total Time8 20

Course: Salad

Cuisine: Asian

Servings: servings

Author: Jamie Sherman

Ingredients

For the chicken

¼ cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
1 teaspoon ground ginger
3 cloves garlic minced
4 NatureRaised Farms® Boneless Skinless Chicken Breast Portions

For the salad

1 head romaine lettuce chopped
2 cups red cabbage shredded
1 large carrot julienned
1 cup snow peas chopped
¼ cup slivered almonds
3 - 4 fresh Mandarin oranges peeled and divided into segments (or substitute 1 can (15 oz.) Mandarin oranges in water, drained

For the vinaigrette

3 tablespoons olive oil
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground ginger
1 clove garlic minced

Instructions

In a small bowl, combine the soy sauce, sesame oil, honey, ginger, and garlic. Place chicken in a shallow dish and pour the soy sauce mixture over the top. Cover and set aside to marinate for at least 15 minutes or up to 8 hours in the refrigerator.
Preheat a grill to medium-high heat. Drain and discard the marinade. Lightly oil grill grate. Cook chicken on the prepared for 6-8 minutes per side, or until the juices run clear. Remove from grill and allow to rest while you prepare the rest of the salad.
Arrange and divide the salad ingredients on individual plates.
Prepare the vinaigrette by combining all of the ingredients in a jar with a tight-fitting lid. Shake well. Set aside.
Cut the chicken into strips or cubes and place on top of the salad.
To serve, drizzle each salad with prepared vinaigrette.

Notes

Using fresh or canned mandarins will change the taste of the salad so experiment to see what you prefer.

Nutrition