Asian Chicken Salad

My mother in law came home from a potluck last week with a bowl of a cabbage salad with ramen noodles, ginger and sesame. She had complimented the lady that brought it and the woman refused to give her the recipe. What a weirdo, right?! I decided to dial in on this dish and get her a recipe that would be better than the dish she tried. Next potluck, this woman can get bent. This is sophisticated and fully flavored, much better than raw ramen.

Asian Chicken Salad

Ingredients

Dressing and Marinade
    • 1/4 c low-sodium soy sauce
    • 2 Tbsp finely minced ginger
    • 3 Tbsp canola oil
    • 2 Tbsp hoisin sauce
    • 1 Tbsp toasted sesame oil (I used regular un-toasted since it’s all I had)
    • 1 tsp Sriracha (I didn’t even notice it, so if you like heat add a little more)
    • 1/2 tsp salt, then more to taste as desired
    • 1/4 cup red wine vinegar
    • 1/4 cup chopped green onions, green and white parts
Salad
  • 2 (9 oz) boneless skinless chicken breasts
  • 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
  • 1 1/2 – 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
  • 2/3 cup slivered or sliced almonds, toasted
  • 1/2 cup cilantro leaves, chopped
  • 3 chopped green onions, green and white parts
  • 1 tsp white sesame seeds, toasted
  • 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

Directions

  • For the marinade:
  • In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
  • For the dressing:
  • Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
  • For the salad:
  • Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
  • To assemble salad:
  • In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
  • Recipe Source: adapted from Curtis Stone via Menu Musings

~ by accordingtoleanne on July 17, 2015.

One Response to “Asian Chicken Salad”

  1. This was so good! Thanks for making it and putting forth the effort that it takes to put this together. We all enjoyed the salad, and I especially liked it, much better than the lady at the potlucks salad! Sure appreciate your doing this!

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