Asian Chicken Salad
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 6 cups romaine, chopped
  • 1 cup red cabbage, chopped
  • 2 chicken breasts, boneless and skinless
  • Chicken Marinade:
  • 3 tablespoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • Dressing:
  • ½ cup rice vinegar
  • 3 tablespoons granulated sugar
  • 2 tablespoons canola oil
  • 1½ teaspoons sesame oil
  • ½ teaspoon sesame seeds, toasted
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • Salad Toppings:
  • 11 ounce can mandarin oranges
  • sliced almonds, toasted
  • crunchy chow mein noodles
  • sesame seeds
  • green onions, chopped
  1. For the chicken: Place chicken breasts in a gallon size zip-top bag. Combine the marinade ingredients and pour over the chicken. Let chicken marinate 15 minutes, then grill or cook in a skillet until cooked through. Let chicken rest 5 minutes, then cut into thin slices.
  2. For the dressing: Toast the sesame seeds by heating them in a skillet over medium heat for 3-5 minutes until they darken slightly and become fragrant. Combine all the dressing ingredients in a mason jar, add the lid, and shake vigorously. Give the jar another good shake right before serving.
  3. For the salad: Divide the romaine and cabbage evenly between 4 plates. Top with sliced chicken, dressing, and desired toppings.
- Look for mandarin oranges that are packed in water. If using oranges packed in syrup, lightly rinse them in water before using.
Recipe by Love Grows Wild at