Description
Spicy Asian Chicken Salad delivers a refreshing blend of crisp vegetables and tender chicken, perfectly complemented by a tangy ginger dressing. Cool and light, this salad brings complex flavors from Pacific Rim cuisine that will excite your palate with each delicious bite.
Ingredients
Scale
Proteins:
- 2 chicken fillets, pounded
- 4 chopped green onions
Vegetables and Greens:
- 4 cups chopped napa cabbage
- 2 cups chopped red cabbage
- ½ cup shredded carrots
- ½ cup snap peas
- ⅓ cup baby corn
- ⅓ cup bean sprouts
- 1 sliced red bell pepper
- ½ cup chopped fresh cilantro
Dressing and Seasonings:
- 2 tablespoons rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 clove garlic
- 1 tablespoon honey
- 1 tablespoon minced fresh ginger
- ¼ teaspoon toasted sesame oil
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Gather and chop napa cabbage, red cabbage, carrots, snap peas, baby corn, bean sprouts, red bell pepper, green onions, and cilantro into a large mixing bowl, creating a vibrant and colorful vegetable base for the salad.
- Prepare the zesty ginger dressing by combining rice vinegar, soy sauce, minced garlic, honey, and freshly grated ginger in a blender or food processor, blending until smooth and fragrant.
- While the blender is running, slowly drizzle olive oil into the mixture, ensuring a creamy and well-emulsified dressing that will coat the salad ingredients beautifully.
- Tenderize chicken fillets to an even 1/2-inch (1.27 centimeters) thickness using a meat mallet, then place them in a sealable plastic bag with of the prepared dressing.
- Allow the chicken to marinate for 30-60 minutes in the refrigerator, which will infuse the meat with delicious Asian-inspired flavors.
- Heat a grill pan or outdoor grill to medium-high heat (around 375-400 degrees Fahrenheit or 190-204 degrees Celsius).
- Remove chicken from the marinade, pat dry, and season with salt and freshly ground black pepper on both sides.
- Grill the chicken for 4-5 minutes per side, ensuring the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.
- Let the grilled chicken rest for 15 minutes to retain its juices, then slice against the grain into thin, elegant strips.
- Add the sliced chicken to the prepared vegetable base and drizzle the remaining dressing over the salad, tossing gently to ensure even distribution.
- Serve immediately for the freshest taste, or portion into meal-prep containers and refrigerate for a convenient, healthy lunch option.
Notes
- Marinate chicken in dressing for extra flavor depth and tenderness, letting the sauce infuse into the meat before grilling.
- Blending dressing ingredients creates a smooth, creamy texture that coats vegetables and chicken perfectly.
- Pounding chicken fillets ensures even cooking and prevents dry or undercooked sections during grilling.
- Slice chicken after resting to lock in juices and maintain maximum moisture and tenderness.
- Customize salad with additional toppings like toasted sesame seeds, chopped peanuts, or crispy wonton strips for extra crunch.
- Refrigerate salad without dressing if meal prepping to prevent soggy vegetables and maintain crisp texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg