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Asian Chicken Salad

Make Asian Chicken Salad with grilled ginger-soy chicken and a tangy dressing for a crisp, satisfying meal.

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 Tablespoons fresh chopped ginger
• 1/4 cup olive oil
• 2 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1/2 teaspoon Sriracha hot sauce (, or more, to taste)
• 1/2 teaspoon salt
• 1/4 cup red wine vinegar
• 2 green onions (, finely chopped)
• 2 boneless, skinless breasts
• 1 large head romaine or green leafy lettuce (, chopped)
• 2 cups chopped red, green or napa cabbage
• 1/2 english cucumber (sliced)
• 1 carrot (, shredded)
• 1/2 cup sliced almonds or cashews
• 1 bell pepper ((any color), chopped)
• 11 ounce can mandarin oranges (drained)
• 1/2 cup chopped fresh cilantro
• Handful Crunchy chow mein noodles or wonton strips (, optional)

Instructions

Step 1: Whisk the marinade and marinate the chicken

Whisk together the low-sodium soy sauce, chopped fresh ginger, olive oil, hoisin, sesame oil, Sriracha and salt in a small bowl until glossy and aromatic. Reserve most of this mixture for the dressing, then measure out about three tablespoons into a shallow container or a large ziplock and add the butterflied chicken halves so they sit coated in the marinade. Chill the sealed chicken for at least 30 minutes, up to 3–4 hours, allowing the ginger and soy to tenderize and flavor the meat. Keep the remaining marinade chilled to become the salad dressing base.

Step 2: Finish the dressing and assemble the salad components

Stir the red wine vinegar and finely sliced green onions into the reserved marinade to brighten it into a tangy, savory dressing; taste and adjust for heat with more Sriracha if you like. In a large matte grey ceramic mixing bowl, combine chopped romaine and napa cabbage, sliced cucumber, shredded carrot, chopped bell pepper, drained mandarin segments, toasted almonds (or cashews) and chopped cilantro. Drizzle a few spoonfuls of the prepared dressing over the greens and toss gently until the leaves are shiny with a thin, even coating—this tossed, dressed salad is the central in-progress transformation and is ready to receive warm sliced chicken.

Step 3: Cook, rest, and slice the chicken

Grill the marinated chicken until just cooked through, about 3 minutes per side over medium-high heat, developing light char lines and a caramelized sheen. Transfer the breasts to a board and let them rest for about five minutes so the juices redistribute. Slice thinly against the grain into juicy, slightly glistening ribbons with visible grill marks.

Step 4: Combine, dress to taste and finish with crunchy topping

Nestle the warm sliced chicken atop the tossed salad in the same matte grey bowl, pour any additional dressing you like over everything, and toss lightly to marry the textures. Scatter extra cilantro and toasted almonds, then finish with a handful of crunchy chow mein noodles or wonton strips for contrast. Serve immediately—bright citrus from the mandarins, crisp cool greens, caramelized chicken, shiny savory dressing and crunchy toppings all layered together.

Notes

• Marinate chicken at least 30 minutes for flavor but avoid marinating more than 4 hours.
• Store dressing separately to keep greens crisp; dressing lasts about 5 days refrigerated.
• Use tamari to make the recipe gluten-free and swap chicken for tofu to make it vegetarian.
• Toast nuts briefly in a dry pan to boost flavor and crunch before adding to the salad.