Asian Chicken Salad

January 7, 2012 • Alaska from Scratch, Main Dishes, Poultry, Recipes, Salads

Let me just start by telling you that this is my brother’s favorite salad. I invented it for him last time I visited him in Hawaii and the next time we got together, he said, “I want more of that chicken salad.” Anybody who knows me knows I love food requests and do my absolute best to fill the requests of those I love. Hence, I made more chicken salad, and while I was at it, I decided to write this recipe so I could share it with you.

All I do is marinate some boneless-skinless chicken breasts, cook them up, slice them and put them over a bed of greens with lots of green onions and carrots. Then I whip up a quick homemade Asian dressing and drizzle it over top. Easy, flavorful, and fresh. By all means, if you have chopsticks and know how to use them, pull them out for this salad; it will taste even better. And if you don’t know how to use chopsticks, now is a great time to practice. I’m a big chopstick fan.

Asian Chicken Salad

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  • For Chicken Marinade:
  • 1/4c soy sauce
  • 1/4c brown sugar
  • 2 large cloves garlic, chopped
  • Boneless-skinless chicken breast halves (1 per serving)
  • For Salad:
  • Romaine Lettuce, torn
  • Carrots, chopped
  • Green onions, sliced on the diagonal
  • For Asian Dressing:
  • 1/4c soy sauce
  • 2T brown sugar
  • 2T rice wine vinegar
  • 3T olive oil
  • 1t sesame seeds (optional)

Whisk soy, brown sugar, and garlic together until sugar dissolves. Place chicken breast halves in a shallow dish or ziploc bag and pour marinade over top. Refrigerate at least 30 minutes.

Using a grill pan or frying pan, cook chicken until browned on both sides and cooked through (juices run clear). Let rest at least 5 minutes before slicing. Slice on the bias.

While chicken is cooking, make your dressing by adding all the dressing ingredients to a small bowl and whisking vigorously to combine. Refrigerate until ready to use, stirring again before use.

While chicken is resting, prepare your salad by placing lettuce, green onions, and carrots in salad bowls/plates. Lay sliced chicken over top of salad and drizzle with dressing. Serve promptly.