Do you love Asian Chicken Salad when you go out and wish that you could enjoy it at home? This Asian Chicken Salad Recipe includes a homemade recipe for Asian Salad Dressing.
It is Salad Week at Chez Leftovers! My lettuce plants bolted this week. I am trying to get as much of the greens as I can. I cut the flowers off the lettuces in the garden, provided shade for the salad greens, and am watering twice a day in an effort to extend their growing season. A decision I may regret by the end of the month as my children are already chanting, “lettuce for dinner, lettuce for lunch, lettuce for breakfast, crunch, crunch, crunch”.
While the family may complain about the number of salads we've been eating lately, everyone still looks forward to my Homemade Asian Chicken Salad. It is a filling salad that can serve as a stand-alone meal for lunch or dinner.
While the directions are for making one large, family-sized salad, if you have picky eaters, you can allow each person to build their own salad. Just fill individual bowls with greens and then let them choose which vegetables and toppings to add. Then add the Asian Salad Dressing to each bowl.
Asian Chicken Salad Recipe
- ½ pound chicken
- 8 cups torn lettuces
- 4 –5 green onions, thinly sliced
- 5 –6 radishes, thinly sliced
- 2 celery stalks, chopped
- 1 cup shredded carrots
- ½ cup almond slivers
- 1 cup of diced cherry tomatoes or mandarin oranges
- Chow Mein Noodles or Rice Noodles (optional)
- ¼ cup rice vinegar
- ⅓ cup mild oil
- 1 tablespoon sesame oil (optional)
- ¼ cup soy sauce (use gluten-free soy sauce to make this gluten-free)
- 2 tablespoons honey
- 2 pressed garlic cloves
- 2 teaspoons minced fresh ginger root
- 2 tablespoons toasted sesame seeds
- Broil the chicken: Place the chicken 4 inches from the flame in the oven and cook for 4 –6 minutes. Flip, then cook for another 4 – 6 minutes or until it is cooked through and the juices run clear. Cut into bite size pieces.
- In a large bowl, toss the lettuce, onion, radishes, celery, carrots, tomatoes and almonds.
- Combine the vinegar, oil, soy sauce, garlic, honey, ginger, and sesame seeds in a container with a lid. Shake vigorously to combine.
- Sprinkle a few noodles on top of the salad and coat with Asian Chicken Salad Dressing.
Printable Recipe for Asian Chicken Salad
- ½ pound cooked chicken, cubed
- 8 cups torn lettuces
- 4 –5 green onions, thinly sliced
- 5 –6 radishes, thinly sliced
- 2 celery stalks, chopped
- 1 cup shredded carrots
- ½ cup almond slivers
- 1 cup of diced tomato, cherry tomatoes or mandarin oranges
- Chow Mein Noodles or Rice Noodles (optional)
- ¼ cup rice vinegar
- ⅓ cup mild oil
- 1 tablespoons sesame oil (optional)
- ¼ cup soy sauce (I use gluten-free soy sauce)
- 2 Tablespoons honey
- 2 pressed garlic cloves
- 2 Teaspoons minced fresh ginger root
- 2 Tablespoons toasted sesame seeds
- In a large bowl, toss all the chicken, lettuce, veggies and almonds.
- Combine the vinegar, oil, soy sauce, garlic, honey, ginger, and sesame seeds in a container with a lid. Shake vigorously to combine.
- Place noodles on a plate; place salad on top of the noodles. Sprinkle a few noodles on top of the salad and coat with Asian Chicken Salad Dressing.
More Salad Recipes
Broccoli and Quinoa Salad Recipe
Salmon and Blueberry Salad with Raspberry Vinaigrette
Southwest Shrimp Salad Recipe with Spicy Honey-Lime Dressing
Your salad looks delicious (I'll skip the radishes, though)!
Do you have varieties of lettuce that taste different? Maybe you could vary the menu a bit by using just romaine (for example) for one meal, and just spinach for another. Would that make your children less likely to chant? 🙂
Love the chant!! That salad looks amazing. I always forget radishes for some reason but we love them. I really do miss having a garden this year–next year for sure!
looks yummy. i copied the recipe and cant wait to try it.
Your salad looks awesome! Got to try it.Thanks for sharing.
Have a great day ahead.
Shantana
This looks really good, especially for a light summertime lunch!
Yum, your Asian Chicken Salad recipe sounds delicious! Thank you for sharing it with us at the #HomeMattersParty this week.
This recipe sounds delicious but I have a question. Did you use just one unskinned chicken breast for the entire recipe and if so how many is this supposed to feed? I am worried about my husband, he doesnt eat much during the day but come dinner and he expects a very healthy amount of meat. ( meaming plenty) so I am not sure how much meat would take over this amount of salad.
I chicken breast is usually about a 1/2 pound. But feel free to double the meat and use a pound of chicken without overwhelming the salad.