This easy Asian Chicken Salad recipe is a cross between a Chinese chicken style salad and an Asian slaw.
This Asian Chicken Salad is really the best of both, and should become a staple of your easy chicken salad recipes.
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It's the delicious marinade/dressing that makes this salad so good!
- 4 boneless skinless chicken breasts
- 1/4 cup rice wine vinegar
- 1/4 cup toasted sesame oil
- 3 green onions green part only, chopped
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon vegetable or olive oil
- 1 teaspoon ground ginger powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh cilantro finely chopped
- 2 cups shredded cabbage green or nappa
- 2 cups shredded red cabbage
- 2 carrots peeled and julienned
- 3 green onions green part only, chopped
- 1 tablespoon fresh cilantro chopped
- 1/2 cup slivered almonds toasted
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Whisk together the rice wine vinegar with the toasted sesame oil. If you have regular sesame oil on hand, go ahead and use it, the toasted variety just gives a little more depth of flavor.
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Whisk in the green gar until it is dissolved, then add the soy sauce, chopped green onions, the vegetable oil and the dried spices. Lastly add the minced garlic and the fresh cilantro. Pour half of this mixture into a separate container and reserve for the salad dressing.
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Pour the remaining half of the mixture over the boneless skinless chicken breasts and refrigerate them for at least 1 hour, or up to 4 hours.
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Preheat the oven to 350F. Remove the chicken breasts from the marinade and place them in a glass or ceramic baking dish. Discard the remaining marinade and cover the baking dish with foil.
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Bake the marinated chicken breasts in the preheated oven for about 45 minutes, until the chicken is no longer pink in the center and an instant read thermometer reads 175F. If the chicken isn't quite cooked and you are running short on time, carefully slice them horizontally through the center and layer them in the baking dish, re-cover it and finish the baking.
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When the chicken breasts are cooked, set them aside to cool. When they are cool enough to handle, either shred the meat or slice the breasts into thin julienned strips.
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Assemble the salad: Combine the shredded cabbages, carrots and chopped green onions. Toss in the cooled chicken pieces. Add the reserved dressing and toss well. Garnish with the toasted almond slivers and chopped cilantro.
Serves 4
On Your Own – To toast the slivered almonds, layer them on a flat baking sheet and put them in the preheated 350F oven while the chicken is marinating.
Watch the pan carefully, shaking it often, so the almonds don’t burn. It’s best to take them out of the oven a little after they have begun to color. They will continue to color a little when you take them out.
Let them cool completely them keep them in a small container until you are ready to use them. This part can actually be done quite a bit ahead of time or even the day before.
Food For Thought – Cilantro isn’t everyone’s favorite herb. Try substituting freshly shredded basil for a change of flavor. And if this seems like too much raw cabbage for you, cut down each of the cabbage amounts by half and add finely shredded romaine or iceberg lettuce.
Good To Know – This dressing keeps well in the refrigerator – make a double amount to keep on hand if someone wants extra. This is a great Asian Chicken Salad!
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