Asian Chicken Salad
A flavorful and crunchy Asian Chicken Salad featuring soy-marinated baked chicken, fresh veggies, crunchy chow mein noodles, and a customizable Asian dressing. Perfect for nutritious lunches, dinners, or meal prep with a balance of lean protein, fiber, and healthy fats.
Equipment
- 1 large mixing bowl
- 1 Baking Dish (for chicken)
- 1 Whisk
- 1 Food processor
- 1 Chef’s knife
Ingredients
- 2 chicken breasts
- ½ cup soy sauce
- 2 cloves garlic finely minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons granulated sugar
- 2 tablespoons Chinese five-spice powder
- 2 –3 cups shredded lettuce or slaw such as shredded Brussels sprouts
- 2 cups shredded carrots
- 2 cups cooked shelled edamame
- ½ cup whole almonds roughly chopped
- ¼ cup green onions thinly sliced
- ¼ cup fresh cilantro chopped
- 2 cups crunchy dry chow mein noodles
- Toasted sesame seeds optional, for garnish
Instructions
- Prepare the Salad Base: In a large salad bowl, combine the shredded lettuce or slaw, carrots, shelled edamame, chopped almonds, sliced green onions, and chopped cilantro. Toss these ingredients lightly to blend the fresh flavors and textures, creating a colorful, crunchy salad foundation.
- Make the Marinade: In a medium bowl, whisk together the soy sauce, minced garlic, grated ginger, sugar, and Chinese five-spice powder until the sugar dissolves completely. This marinade is packed with savory, sweet, and aromatic notes that will infuse the chicken with bold flavor.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, allowing the chicken to absorb all the delicious seasonings.
- Cook the Chicken: Preheat your oven to 400°F (200°C). Transfer the marinated chicken breasts, along with the marinade, to a baking dish. Bake for 20 to 30 minutes, turning the chicken occasionally to promote even cooking. The chicken should reach an internal temperature of 165°F (74°C) and be tender and juicy.
- Shred the Chicken: Once cooked, let the chicken rest for a few minutes to retain juices, then shred it into bite-sized pieces using two forks. This shredded chicken will be the hearty protein topping for your salad.
- Assemble and Serve: Add the shredded chicken to the salad bowl. Just before serving, toss the salad gently with your choice of dressing and sprinkle the crunchy chow mein noodles on top to maintain their texture. Optionally, garnish with toasted sesame seeds for an extra nutty flavor and visual appeal.
Notes
- Dressing Tip: While store-bought Asian-style dressings work well, you can whip up a quick homemade dressing by blending peanut butter, hoisin sauce, soy sauce, rice vinegar, a little sugar, salt, oil, and water until smooth. This adds a creamy, tangy dimension to the salad.
- Marinating Time: For more intense flavor, you can marinate the chicken overnight in the fridge.
- Make Ahead: The salad ingredients (without noodles) can be prepped and combined a day ahead. Add crunchy noodles just before serving to prevent sogginess.
- Protein Alternatives: Swap chicken for tofu or shrimp if preferred, using the same marinade and cooking method.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days. Store dressing separately to maintain salad freshness.
