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

This Asian Chicken Salad recipe is a fresh and flavorful dish that combines tender, juicy chicken with crisp, colorful vegetables and a tangy, savory dressing. It's a perfect combination of textures and flavors that is sure to satisfy your cravings for something light yet satisfying.

The key to the success of this dish is in the marinating of the chicken. By allowing the chicken to marinate in a mixture of soy sauce, ginger, and garlic, you infuse it with an irresistible depth of flav...

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Ingredients

  • ¼ cup vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil (Optional)
  • 2 teaspoons soy sauce
  • 1 head iceberg lettuce - rinsed, dried, and chopped
  • 4 boneless chicken breast halves, cooked and shredded
  • 3 green onions, chopped
  • 1 tablespoon sesame seeds, toasted
  • 1 ½ tablespoons olive oil, or as needed
  • 1 (8 ounce) package dried rice noodles

Information

  • Prep Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6

  • Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
  • Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
  • While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
  • Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.
  • Nutrition

    414 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 55mg
    • Sodium: 225mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 23g
    • Vitamin C: 4mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 306mg