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Asian Chicken Salad on a blue square plate

Asian Chicken Salad

A crunchy and crisp salad full of delicious flavor.

Ingredients

  • 2 chicken breasts
  • 2 hearts romaine lettuce
  • 1 bag cabbage w/carrots (shredded)
  • 1 cucumber (sliced)
  • 2.25 oz almonds (sliced)
  • 1 bunch cilantro (divided)
  • sesame seeds

Dressing

  • ½ c sesame oil
  • ½ c creamy peanut butter
  • ⅓ c sugar
  • ¼ c rice vinegar
  • ¼ c lime juice
  • ¼ c soy sauce
  • ¼ c honey
  • 2 inches fresh ginger (peeled and minced)
  • 4 cloves garlic
  • ½ c cilantro leaves

Instructions

  1. Start by making your dressing. Add all the dressing ingredients (sesame oil, peanut butter, sugar, rice vinegar, lime juice, soy sauce, honey, ginger, garlic, and 1/2 c cilantro) to your blender and blend until smooth.

  2. Cut up the chicken breasts into bite-size pieces (or strips if you prefer).

  3. Put the chicken in a bowl or ziploc bag and pour some of the dressing over the chicken as a marinade (enough to cover the chicken). Save the remaining dressing to use on the salad. Refrigerate for at least a couple of hours.

  4. After marinating, bake the chicken on a silicone mat or parchment paper at 425 degrees for about 8 minutes flipping the chicken pieces halfway through. How long your chicken takes to cook through will depend on how thick your chicken chunks or slices are. Your chicken should reach an internal temperature of 165.

  5. While the chicken is baking, wash and tear up the romaine lettuce. Next, add the bag of cabbage and remaining cilantro leaves. Then add the cucumber slices and almonds. Toss to mix.

  6. When you are ready to eat, place the chicken on top of the salad. Sprinkle with sesame seeds and drizzle the dressing on top. Enjoy!

Recipe Notes

For this recipe, I drew my inspiration from the Thai Chicken Salad with Peanut Dressing recipe by Modern Honey.