Asian Chicken Salad
This Asian Chicken Salad combines tender teriyaki-marinated chicken thighs with fresh, crisp vegetables and a tangy dressing for a vibrant, healthy meal perfect for lunch or dinner.
Servings: 4 servings
Ingredients
- 1/4 cup teriyaki sauce choose a gluten-free and low-sodium version if preferred
- 3 skinless, boneless chicken thighs
- 4 cups mixed salad greens such as romaine, baby spinach, and arugula
- 1 cup shredded red cabbage
- 1 large carrot julienned or shredded
- 1 small cucumber thinly sliced
- 1 red bell pepper thinly sliced
- 2 green onions chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or cashews optional for extra crunch
- 1 tablespoon toasted sesame seeds
For the dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce use a low-sodium or tamari alternative if preferred
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili flakes optional
Instructions
- Start by placing the skinless, boneless chicken thighs in a shallow dish or ziplock bag. Pour the ¼ cup of teriyaki sauce over the chicken, making sure each piece is well coated. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.
- Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely caramelized. Remove the chicken from the pan and let it rest for a few minutes, then slice it thinly.
- While the chicken is cooking, wash and prep the salad greens, cabbage, carrot, cucumber, bell pepper, green onions, and cilantro. Combine all the veggies in a large mixing bowl for the base of your salad.
- In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, grated ginger, toasted sesame oil, and chili flakes if using. Adjust the sweetness or acidity to your liking.
- Add the sliced chicken to the bowl of veggies. Drizzle the dressing over the salad and toss gently to combine everything evenly.
- Sprinkle the toasted sesame seeds and chopped nuts over the top for a delightful crunch. Serve immediately and enjoy this beautiful, flavorful salad.
Equipment
- Shallow Dish
- Ziplock Bag
- Non-stick Skillet
- Mixing Bowl
- Small Bowl or Jar
Notes
Marinate the chicken overnight for an even deeper flavor infusion. Use fresh ginger for the dressing to get that bright, zesty kick. Swap chicken thighs for skinless chicken breasts for a lighter option. Toast the sesame seeds and nuts in a dry skillet to enhance their flavor. Chill the salad greens before assembling for a crisp texture. To make the recipe gluten-free, ensure teriyaki and soy sauce alternatives are gluten-free. Variations include adding fresh fruit, spicing it up with jalapeños or sriracha, serving over noodles, vegetarian swaps with tofu or tempeh, and adding crunchy toppings like fried wonton strips.