Go Back
–+ servings
Chinese Chicken Salad in 2 grey bowls on a white table cloth and turquoise napkins
Print

Grilled Asian Chicken Salad

A flavorful, crunchy, and delightfully filling Asian Chicken Salad that makes a perfect summer lunch or light dinner. 
Course Salad
Cuisine Asian, Grilling
Keyword Asian Chicken Salad, Chinese Chicken Salad
Prep Time 5 minutes
Cook Time 40 minutes
Marinade time 3 hours
Total Time 3 hours 45 minutes
Servings 4 entree-sized salads
Calories 488kcal
Author Heather Cheney

Ingredients

For the Chicken:

  • 3 boneless skinless chicken breasts
  • ¼ cup low sodium soy sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 teaspoons sesame oil
  • 2 teaspoons honey

For the Salad:

  • 1 head lettuce or napa cabbage torn or thinly sliced
  • 3 green onions thinly sliced
  • 1 cup shredded carrots
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • ¼ cup sliced almonds
  • 1-2 cups crunchy chow mein noodles

For the Dressing:

  • ¼ cup canola or olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon + 1 teaspoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons creamy peanut butter
  • ¼ cup sweet chili sauce
  • 1 tablespoon water

Instructions

  • Prepare the chicken by combining the soy sauce, olive oil, garlic, sesame oil and honey in a gallon-sized zip top bag. Add the chicken and allow to marinade for 2-3 hours up to overnight.
  • Remove the chicken from the marinade and grill until cooked through and the internal temperature reads 165 degrees F. Allow chicken to cool, then slice into bite-sized pieces. Set chicken aside.
  • Make the dressing in a small bowl by whisking together the canola oil, rice vinegar, soy sauce, sesame oil, peanut butter, chili sauce and water. Whisk until smooth and creamy and set aside.
  • Place the sesame seeds, poppy seeds and almonds in a small non-stick pan and cook over medium-heat, stirring frequently until lightly toasted. Remove from the heat and set aside.
  • Assemble the salad by combining the lettuce, green onion, carrots and water chestnuts in a large bowl. Toss to combine and then add the toasted sesame and poppy seeds and almonds. Top the salad with the sliced, grilled chicken and drizzle with the dressing. Serve topped with a handful of crunchy chow-mein noodles.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 23g | Protein: 31g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 867mg | Potassium: 1032mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6220IU | Vitamin C: 60.6mg | Calcium: 177mg | Iron: 2.3mg