Description
Savor the zesty flavors of Asian Chicken Salad, a refreshing blend of crisp vegetables and tender chicken. Packed with tangy dressing and crunchy toppings, this dish delivers a perfect balance of textures that will transport you to the bustling streets of Southeast Asia.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) chicken breasts, cut thin or into tenders
Marinade:
- 1/4 cup (60 milliliters) soy sauce
- 1/4 cup (60 milliliters) hoisin sauce
- 1 tablespoon (15 milliliters) mirin
- 1 tablespoon (15 milliliters) honey
- 1 tablespoon (15 milliliters) minced garlic
Salad Base and Toppings:
- 4 cups (about 2–3 heads) romaine lettuce, chopped
- 1 large carrot, shredded
- 1/2 cup (20 grams) cilantro, chopped
- 1/2 cup (50 grams) green onions, sliced
- 1 cup (150 grams) edamame
- 1/2 cup (60 grams) cashews, chopped
- 1/2 cup (30 grams) wonton strips
Dressing:
- 1/4 cup (60 grams) peanut butter
- 1 tablespoon (15 milliliters) sesame oil
- 2 tablespoons (30 milliliters) soy sauce
- 2 tablespoons (30 milliliters) hoisin sauce
- 1 tablespoon (15 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) honey
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 12 tabl
Instructions
- Craft a vibrant dressing by whisking together all components in a compact mixing vessel until smooth and well-integrated.
- Adjust liquid consistency by introducing measured water, creating a light and pourable texture.
- Allow dressing to rest at ambient temperature or chill in refrigerator if preparing ahead of time.
- Prepare a robust marinade by thoroughly blending selected seasonings in a separate container.
- Transfer raw chicken into a sealed plastic bag and completely saturate with prepared marinade.
- Allow protein to absorb flavors by refrigerating for maximum 5 hours or maintaining at room temperature for 1 hour.
- Heat outdoor grill to approximately 450°F, ensuring grates are clean and lightly oiled.
- Position chicken on hot grill, cooking each side for 3-4 minutes until internal temperature reaches 160°F and exterior develops appetizing char marks.
- Remove chicken from heat and permit brief resting period to redistribute internal juices before slicing.
- Assemble salad foundation by combining crisp lettuce, julienned carrots, fresh cilantro, sliced green onions, and vibrant edamame in expansive serving bowl.
- Enhance salad with crunchy cashews, crispy wonton strips, and elegantly sliced grilled chicken.
- Finalize dish by drizzling dressing over entire salad or presenting separately for personalized serving preferences.
Notes
- Adjust dressing consistency by gradually adding water, ensuring a smooth, pourable texture that coats salad ingredients evenly.
- Marinate chicken for maximum flavor absorption, with refrigeration extending taste depth while maintaining meat tenderness.
- Grill chicken at high temperature to achieve perfect char marks and seal in juices, using meat thermometer for precise doneness.
- Customize salad for dietary needs by substituting cashews with pumpkin seeds for nut allergies, or using gluten-free wonton strips for celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 470
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg