How to Make Amazing Asian Chicken Salad - A Step-by-Step Guide

Looking for a fresh and flavorful salad recipe? Look no further than this Amazing Asian Chicken Salad! Packed with crunchy vegetables, tender chicken, and a mouthwatering homemade dressing, this salad is sure to be a hit at your next meal.

What makes this salad stand out is the combination of vibrant and colorful ingredients, all coming together to create a beautiful and delicious dish. With the perfect balance of sweet, savory, and tangy flavors, this salad is a feast for the senses....

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Ingredients

  • ¼ cup rice vinegar
  • ¼ cup sesame oil
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons white sugar
  • 2 tablespoons ground ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 2 teaspoons prepared yellow mustard
  • 4 skinless, boneless chicken breast halves
  • ¼ medium head shredded green cabbage
  • ¼ medium head shredded red cabbage
  • 2 large carrots, shredded
  • 3 green onions, chopped
  • ½ bunch cilantro, coarsely chopped leaves
  • ½ cup slivered almonds

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  • To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
  • Nutrition

    306 cal.

    • Total Fat: 17g
    • Saturated Fat: 2g
    • Cholesterol: 46mg
    • Sodium: 391mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
    • Protein: 22g
    • Vitamin C: 41mg
    • Calcium: 91mg
    • Iron: 2mg
    • Potassium: 589mg