Asian Chicken Salad

Francine Lizotte


Packed with healthy goodness, this delicious salad is an amazing dish to enjoy throughout the year... it's sure to become your favorite!


☆☆☆☆☆ 0 votes

2 servings
25 Min
5 Min
Stove Top



  • 1 Tbsp
    sesame oil
  • 1/2 tsp
    red pepper flakes
  • 2 Tbsp
  • 1 Tbsp
    hoisin sauce
  • 1 Tbsp
    rice vinegar
  • 1 Tbsp
    ponzu sauce

  • 2 Tbsp
    sesame seeds, toasted
  • 3 c
    iceberg lettuce, chopped
  • 3/4 c
    red cabbage, sliced
  • 3/4 c
    green cabbage, sliced
  • 1/2 c
    red peppers, sliced
  • 1/2 c
    yellow peppers, sliced
  • 1/2 c
    carrots, sliced
  • 1/2 c
    celery, sliced
  • 2 large
    green onions, thinly sliced
  • 2 Tbsp
    pickled ginger, finely chopped
  • 2 large
    chicken breasts, grilled and cubed into bite size pieces
  • 1/2 c
    roasted cashews
  • 3 large
    mandarin oranges, segmented
  • 1 Tbsp
    chopped cilantro
  • 1
    handful crispy chow mein noodles, for garnish

How to Make Asian Chicken Salad


  1. In a small bowl, infuse oil by combining sesame oil with red pepper flakes; whisk and let it sit for 1 ½ to 2 hours. Later, place a fine sieve over a mixing bowl and pour in the oil mixture; discard red pepper flakes. Add honey, hoisin, rice vinegar and ponzu; whisk until blended and set aside.
  2. To assemble the salad, combine iceberg lettuce, green & red cabbage, red & yellow peppers, carrots, celery, green onions and pickled ginger; toss gently. Add grilled chicken, toasted sesame seeds, cashews and mandarin segments. Toss again before adding chopped cilantro; toss. Pour on the salad dressing and toss until ingredients are well coated.
  3. Plate salad and sprinkle with crispy chow mein noodles. Make 2 large servings
  4. To cook chicken in the oven…

    Preheat oven at 400ºF. Line a baking dish with foil and lightly spray with cooking oil. Place chicken breasts and drizzle olive oil over; season with pepper, salt, dried basil and garlic salt. Cook until no longer pink and the internal temperature reach 165ºF, about 22 to 25 minutes. Remove from the heat and let it rest 5 minutes before slicing.
  5. To view this recipe on YouTube, click on this link >>>>

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