Go Back
Asian chicken salad

Asian Chicken Salad

This crunchy chopped salad has all of your favorite sweet, salty, and sour asian flavors.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Ingredients Method

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

Method
 

Marinated Chicken
  1. 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.
  2. Cook chicken in a skilled or on the grill, about 4 minutes per side. Cool and shred with two forks. Set aside.
Asian Dressing
  1. Add all ingredients to a small bowl and whisk.
  2. 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
  1. 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.
  2. In a large salad or mixing bowl, combine all of the salad ingredients (reserving ½ of the wonton strips).
  3. Pour in ⅓ of the salad dressing and toss.
  4. Top the salad with shredded chicken and reserved wonton strips.
  5. Serve immediately with remaining dressing on the side.