This fresh and light salad is so delicious. With its Asian flare and grilled chicken it is perfect for lunch or dinner! Be creative and use whatever veggies you love!
[recipe title=”Asian Inspired Grilled Chicken Salad” servings=”2-4″ preptime=”15 minutes” cooktime=”” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/11/asian-inspired-grilled-chicken-salad-2web.jpg”]
[recipe-notes]
I create individual bowls where everyone can add ingredients to their own salad as they like.
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[recipe-ingredients]
Asian Salad Ingredients
– 1 recipe Asian Salad Dressing – use as much as you’d like, I used the full recipe
– ½ head Napa cabbage
– ¼ head red cabbage
– 1 large carrot, shredded
– ½ cup fresh cilantro, destemmed
– 1 stalk celery
– 1 bunch green onions
– 1/2 cup chow mein noodles
– 1/2 cup sliced almonds
– 2-4 Chicken Breasts marinated in dressing and grilled
Dressing Ingredients
– 5 Tablespoons extra virgin olive oil
– ½ teaspoon sesame oil, or to taste
– ¼ cup rice vinegar
– 1 teaspoon less sodium soy sauce
– 1 teaspoon fresh ginger, grated
– 1½ Tablespoons honey
– 2 Tablespoons hoisin sauce
– 1 teaspoon sesame seeds
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[recipe-directions]
For Dressing and Chicken:
Add dressing ingredients to a bowl and stir until emulsified. Or shake in a jar.
Make 2 recipes of the dressing. Omitting sesame seeds in one recipe.
Add chicken and dressing with no seeds to bag and let sit up to 8 hours in fridge, at least 20 minutes.
When ready grill chicken 6-7 minutes on each side until internal temperature reaches 164F. Cool for 5 minutes and slice
For the salad:
Wash and pat dry all vegetables.
Slice Napa cabbage and red cabbage into ¼” inch strips. Place in a large bowl.
Peel, then grate the carrot into thin strips or ribbons, about ¼” thick. Add to bowl.
Roughly chop cilantro. Dice celery.
Add cilantro and celery,
Top with chow mein noodles, almonds and green onions.
Top with sliced chicken
Drizzle Asian Salad Dressing over the salad, to taste. Serve and enjoy!
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[/recipe]
