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Asian-Inspired Chicken Salad

Asian-Inspired Chicken Salad

Lunch
Prep Time
20min
Cook Time
15min
Servings
2
Calories
320
Chef's Note

For a time-saving tip, you can marinate the chicken overnight and prep the vegetables in advance. If you prefer a spicier kick, add a teaspoon of sriracha to the dressing. The key to this salad is balancing the sweet, salty, and tangy flavors - taste and adjust the dressing before adding to ensure it's perfectly balanced for your preference.

Tags
asian
protein-rich
weekday
reduced-complexity
balanced
Ingredients

  • 8 oz boneless skinless chicken breast

  • 2 tbsp low-sodium soy sauce

  • 1 tbsp honey

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp, grated fresh ginger

  • 1 clove, minced garlic

  • 4 cups mixed salad greens

  • 1/2 medium, thinly sliced red bell pepper

  • 1 medium, julienned carrot

  • 1/2 medium, thinly sliced cucumber

  • 2 thinly sliced green onions

  • 1/4 cup mandarin orange segments

  • 2 tbsp sliced almonds

  • 1 tsp sesame seeds

  • 1 tbsp olive oil

Instructions
  • 1

    In a bowl, whisk together 1 tbsp soy sauce, honey, 1/2 tbsp rice vinegar, and 1/2 tsp sesame oil to make the chicken marinade.

  • 2

    Place chicken breasts in the marinade, ensuring they're well coated. Cover and refrigerate for at least 15 minutes (or up to 2 hours if time permits).

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Remove chicken from marinade (discard used marinade) and cook for 6-7 minutes per side until internal temperature reaches 165°F (74°C).

  • 4

    Transfer chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.

  • 5

    While the chicken cooks, prepare the dressing by whisking together the remaining 1 tbsp soy sauce, 1/2 tbsp rice vinegar, 1/2 tsp sesame oil, grated ginger, and minced garlic.

  • 6

    Toast sliced almonds and sesame seeds in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant, stirring frequently to prevent burning.

  • 7

    In a large bowl, combine mixed greens, bell pepper, carrot, cucumber, and half of the green onions.

  • 8

    Drizzle the dressing over the salad and toss gently to coat.

  • 9

    Divide the salad between two plates, top with sliced chicken, mandarin orange segments, toasted almonds, sesame seeds, and remaining green onions.

  • 10

    Serve immediately for optimal freshness and texture.

Nutrition Information (per serving)
320
Calories
28g
Protein
22g
Carbs
14g
Fat
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