Name: Asian Chicken Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 lbs chicken breasts, cut thin (½”) or into tenders; ¼ cup soy sauce; ¼ cup hoisin sauce; 1 Tbsp mirin; 1 Tbsp honey; 1 Tbsp minced garlic; 4 cups Romaine lettuce, chopped (about 2-3 heads); 1 large carrot, shredded; ½ cup cilantro, chopped; ½ cup green onions, sliced; 1 cup edamame; ½ cup cashews, chopped; ½ cup wonton strips; ¼ cup peanut butter; 1 Tbsp sesame oil; 2 Tbsp soy sauce; 2 Tbsp hoisin sauce; 1 Tbsp rice vinegar; 1 Tbsp honey; ⅛ tsp garlic powder; ⅛ tsp ground ginger; 1-2 Tbsp water (to thin, if needed); 8 oz mandarin oranges, drained; ½ cup red cabbage, shredded; 1 red bell pepper, sliced thin

Description

This Asian Chicken Salad is packed with fresh, colorful veggies, marinated grilled chicken, and crunchy toppings, all tossed in a homemade peanut dressing. A flavorful, restaurant-quality salad that’s perfect for lunch or dinner!

Ingredients

Scale

Chicken & Marinade:

2 lbs chicken breasts, cut thin (1/2”) or into tenders
1/4 cup soy sauce
1/4 cup hoisin sauce
1 Tbsp mirin
1 Tbsp honey
1 Tbsp minced garlic

Salad:

4 cups Romaine lettuce, chopped (about 2-3 heads)
1 large carrot, shredded
1/2 cup cilantro, chopped
1/2 cup green onions, sliced
1 cup edamame
1/2 cup cashews, chopped
1/2 cup wonton strips

Dressing:

1/4 cup peanut butter
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 Tbsp honey
1/8 tsp garlic powder
1/8 tsp ground ginger
1–2 Tbsp water (to thin, if needed)

Optional Additions:

8 oz mandarin oranges, drained
1/2 cup red cabbage, shredded
1 red bell pepper, sliced thin

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Instructions

Make the Dressing

In a small bowl, whisk together all dressing ingredients.
Add water as needed to thin it out.
Set aside at room temperature or refrigerate if made in advance.

2. Marinate the Chicken

In a small bowl, whisk together the marinade ingredients.
Place the chicken in a Ziplock bag and pour the marinade over it.
Marinate in the refrigerator for up to 5 hours, or at room temperature for 1 hour.

3. Grill the Chicken

Preheat a grill to 450°F.
Grill the chicken for 3-4 minutes per side, or until the internal temperature reaches 160°F.
Let it rest for a few minutes, then slice.

4. Assemble the Salad

In a large bowl, combine the lettuce, carrots, cilantro, green onions, and edamame.
Top with cashews, wonton strips, and grilled chicken.
Drizzle with dressing or serve it on the side for individual portions.

Notes

For meal prep, keep the dressing separate to prevent soggy salad.
You can swap grilled chicken for rotisserie or shredded chicken for a quicker meal.
Add extra veggies like red cabbage or bell peppers for more crunch!

Nutrition

Serving Size: 1/8 of salad
Calories: 332
Sugar: 9g
Sodium: 680mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 31g
Cholesterol: 65mg