This Asian Chicken Salad is crunchy, fresh, and packed with BIG flavors! Shredded slaw, carrots, edamame, crunchy chow mein noodles, and soy-marinated chicken on top. YUM!
- 1/4 cup chopped green onions
- 2–3 cups shredded lettuce or slaw (I used raw grated Brussels sprouts)
- 1/2 cup whole almonds, chopped
- 2 cups shredded carrots
- 1/4 cup chopped cilantro
- 2 cups cooked, shelled edamame
- toasted sesame seeds (optional)
- 2 chicken breasts
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons Chinese 5 spice seasoning
- 2 cups chow mein noodles (dry crunchy kind)
- Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.
- Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour. Bake chicken in the sauce at 400 degrees, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.
- Toss with dressing of your choice and chow mein noodles just before serving.
Dressing: I used Panera’s Asian Sesame bottled dressing – yum! I also made my own quick and easy version of an Asian dressing by whirring all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, 1/4 cup oil, 3 tablespoons white vinegar, 1/2 cup chunky peanut butter, 1 tablespoon hoisin, 1 tablespoon soy sauce, and about 1/3 cup water.
Nutrition info: Nutrition info includes the homemade peanut dressing.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Toss
- Cuisine: Asian-Inspired
Keywords: asian chicken salad, asian salad, chicken salad, salad recipe