The freshness, crunch and delicious flavor combination of this healthy Asian Chicken Salad has me making it every chance I get! I marinate the chicken in a simple sauce that’s then converted to make salad dressing. The end result in restaurant quality, and I love that the salad can be prepared in advance.
How to Make Asian Chicken Salad:
Marinate chicken: whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt. Marinate chicken in 3 tablespoons of the marinade and refrigerate.Mix dressing by adding red wine vinegar and sliced green onions to the unused marinade.
Combine lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges, and cilantro in a large bowl.
Grill chicken on medium high heat, cooking for about 3 minutes on each side. Slice chicken and add to the salad.
Toss salad with desired amount of dressing. Garnish with crunchy wonton strips or chow mein noodles, if desired.
Make Ahead Instructions:
The dressing, marinating the chicken, and chopping the salad ingredients can be done up to one day in advance. Then, when it is time to eat just grill the chicken and toss the salad with the dressing.
Recipe Variations:
Vegetarian: Leave off the chicken or replace with tofu.Toss in more Vegetables: Use any seasonal vegetables you have, including snap peas, edamame, sprouts, radishes, shredded brussels sprouts, celery, broccoli, etc. You can also use any type of lettuce or onion you have on hand.
More tasty Salads to try:
Classic Wedge SaladHealthy Chicken Pasta SaladCreamy Pesto Tortellini Pasta SaladRoasted Butternut Squash SaladWaldorf SaladThai Quinoa Salad
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RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe January 2016. Updated May 2021 with new process photos. This post contains affiliate links.
