Asian Chicken Salad
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Chinese New Year’s is next Sunday and I would like to get all of my favorite recipes posted before then, just in case you would like to create a New Year’s feast at home. One of my family’s favorites is this Asian Chicken Salad, we have it at least once a month.
It is really simple to prepare and has amazing flavors. I originally served this salad with crunchy chow mein noodles, or won ton strips and Hawaiian bread. Then one day I looked at the nutrition labels and decided to eliminate them from the meal. I am trying to make things healthier and eliminate any unnecessary calories.
How to make Asian Chicken Salad:
Place chicken breasts between two sheets of plastic wrap. Pound with a rolling pin until uniform thickness.
Sprinkle Chinese 5 spice over both sides of the chicken.
Heat 2 Tablespoons of olive oil in a large skillet.
Place chicken breasts seasoned side down in skillet. Sprinkle Chinese 5 spice over second side of chicken breasts. Cook until no longer pink in the center, turning once.
Allow chicken to rest for 15 minutes before slicing into bite sized pieces. Set aside.
Fill a large bowl with lettuce, cabbage, broccoli slaw, green onions, cilantro. Toss together to mix.
Add the chicken, oranges, dressing, almonds, and sesame seeds. Toss to combine.
To make the Asian Ginger Dressing:
Add dressing ingredients to a small bowl and whisk to combine.
Notes:
- If you are running short on time, you can use a rotisserie chicken. Chop up the chicken and throw it in a zipper bag with the Chinese 5 spice, and it’s ready for the salad!
- I use whatever lettuce catches my eye, sometimes even shredded lettuce just to change things up.
More delicious salad recipes:
- Asian Beef Salad
- Asian Sesame Chicken Salad – Whole30/Paleo
- Superfood Salad
- BBQ Chicken Salad
- Tex-Mex Chopped Chicken Salad
- Chicken Shawarma Salad
Enjoy!!
Asian Chicken Salad
Ingredients
Salad
- 1 pound chicken breasts boneless, skinless
- 1 Tablespoons Chinese 5 Spice I just sprinkle it on without measuring
- 2 Tablespoons olive oil
- 8 ounces shredded cabbage I used bagged
- 8 ounces mixed green lettuce
- ½ bag broccoli slaw
- 11 ounce can mandarin oranges drained
- ¼ cup fresh cilantro leaves chopped
- ¼ cup green onions chopped
- ¼ cup slivered almonds
- ⅛ cup toasted sesame seeds garnish
Asian Ginger Dressing
- 2 Tablespoons soy sauce or Tamari
- 1 Tablespoon fish sauce
- 2 Tablespoon light oil
- 1 Tablespoon vinegar
- 1 Tablespoon orange juice
- 1 Tablespoon grated fresh ginger
- 1 clove garlic pressed or finely minced
- 1 Tablespoon honey
- 1 Tablespoon sesame oil
Instructions
Dressing
- Add dressing ingredients to a small bowl and whisk to combine.
Salad
- Heat 2 Tablespoons of olive oil in a large skillet.
- Place chicken breasts between two sheets of plastic wrap. Pound with a rolling pin until uniform thickness.
- Sprinkle Chinese 5 spice over both sides of the chicken.
- Place chicken breasts in skillet. Cook until no longer pink in the center, turning once.
- Allow chicken to rest for 15 minutes before slicing into bite sized pieces. Set aside.
- Fill a large bowl with lettuce, cabbage, broccoli slaw, green onions, cilantro. Toss together to mix.
- Add the chicken, oranges, dressing, almonds, and sesame seeds and toss to combine.
Notes
- If you are running short on time, you can use a rotisserie chicken. Chop up the chicken and throw it in a zipper bag with the Chinese 5 spice, and it’s ready for the salad!
- I use whatever lettuce catches my eye, sometimes even shredded lettuce just to change things up.
Nutrition
This recipe was featured at Joyful Healthy Eats Summer Salad Roundup!
