Asian Chicken Salad
This crunchy chopped salad has all of your favorite sweet, salty, and sour asian flavors.
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken breast
- ¼ cup low sodium soy sauce
- 2 cloves minced garlic
- 1½ tbsp brown sugar
- ½ tbsp minced ginger
- 1 tbsp mirin
- ½ tsp red pepper flakes
- 1 tsp sesame oil
Asian Dressing
- ⅓ cup low sodium soy sauce
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1½ tbsp minced or grated ginger
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp peanut butter
- juice of half a lime
- ½ tsp red pepper flakes
- 1 tsp sesame seeds optional
Salad
- 2 heads of romaine lettuce about 6 cups
- 1 cup shredded carrots
- 1 bunch cilantro torn
- 1 bunch green onions, green and white parts chopped, about ½ cup
- ⅓ cup slivered almonds
- 1 red pepper thinly sliced
- ½ red onion thinly sliced
- ⅓ cup cucumber halved and sliced
- 1 cup sliced red cabbage optional
- 1 cup crispy wonton strips
Instructions
Marinated Chicken
- Combine all ingredients for the marinade in a bowl or plastic bag. Submerge chicken and let it sit in marinade for at least 30 minutes.
- Cook chicken in a skilled or on the grill, about 4 minutes per side. Cool and shred with two forks. Set aside.
Asian Dressing
- Add all ingredients to a small bowl and whisk.
- Taste and adjust seasoning as needed. If it is too sweet, add more lime. If it is too salty, add more brown sugar, one teaspoon at a time.
Salad
- If you are making your own wonton strips, take wonton or egg roll wrappers and cut them in half across and then length-wise into ½ inch strips. Fry in a pan/skillet filled with about ½-1 inch of oil for about 30 seconds, stirring constantly. Drain on a paper towel.
- In a large salad or mixing bowl, combine all of the salad ingredients (reserving ½ of the wonton strips).
- Pour in ⅓ of the salad dressing and toss.
- Top the salad with shredded chicken and reserved wonton strips.
- Serve immediately with remaining dressing on the side.