Asian Chicken Salad

Asian chicken salad in a wooden bowl.

One of my strengths as a teacher is the impromptu game.

And since you asked, one such game that I often pull out of my back pocket is called Password.

Here are the rules: you get one word clues that will help you guess the “password”. I think I might have stolen that from a real game, but I’m still considering it mine, and impromptu, especially since I’m going to make impromptu use of it right now. Ready? Good luck.

Peanutty.

Fresh.

Crunchy.

Pretty.

Green.

Chilled.

Juicy.

Asian chicken on a plate.

Textured.

Salty.

Sweet.

Colorful.

Lover.

Addicting.

Full.

Stuffed.

Chinese?

Japanese?

Thai?

Asian.

Do you have a guess yet?

Asian chicken salad in a wooden bowl with a fork.

Asian Chicken Salad


Description

This Asian chicken salad is a healthy favorite in our family! Chow mein noodles, cabbage, edmame, carrots, chicken, marinated chicken, and Asian dressing.


Ingredients

  • 1/4 cup chopped green onions
  • 23 cups shredded lettuce or slaw (I used raw grated brussel sprouts)
  • 1/2 cup whole almonds, chopped
  • 2 cups shredded carrots
  • 1/4 cup chopped cilantro
  • 2 cups cooked, shelled edamame
  • toasted sesame seeds (optional)
  • 2 chicken breasts
  • 1/2 cup soy sauce
  • 2 cloves garlic, minced
  • 1 piece minced ginger (about 1 tbs. for me)
  • 2 tablespoons sugar
  • 2 tablespoons 5 spice seasoning (can also sub other seasoning – I used part Garam Masala and part Cajun seasoning)
  • 2 cups chow mein noodles (dry crunchy kind)

Instructions

  1. Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.
  2. Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour. Bake chicken in the sauce at 400 degrees, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.
  3. Toss with dressing of your choice and chow mein noodles just before serving.

Notes

Dressing: I used Panera’s Asian Sesame bottled dressing – yum! I also made my own quick and easy version of an Asian dressing by whirring all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, 1/4 cup oil, 3 tablespoons white vinegar, 1/2 cup chunky peanut butter, 1 tablespoon hoison, 1 tablespoon soy sauce, and about 1/3 cup water.

DON’T add the chow mein noodles until you are ready to eat the salad – the moisture from the vegetables and chicken will make the noodles lose their crunch.

Nutritional Information includes my peanut dressing!

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If you’re guessing the password was Asian Chicken Salad, you win!

Since I hereby promise to eat this salad forever, I WIN MORE!

I’m not competitive, though.

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