On hot, summer days, we love to have salad for dinner. The more colorful and crunchy it is, the better! I’m sharing one of our favorites today – Grilled Asian Chicken Salad. Tons of flavor, textures, healthy, and the dressing adds that umami we all crave!
Grilled Asian Chicken Salad
Bright, crunchy salad with fresh oranges and warm, simply seasoned, grilled chicken. Topped with an awesome Asian dressing!
Ingredients
Dressing:
- 4 Tbsp. low-sodium soy sauce or tamari
- 6 Tbsp. rice vinegar
- 2 tsp. minced ginger
- 4 Tbsp. olive oil
- 2 tsp. toasted sesame oil
- 2-4 tsp. chili-garlic sauce
- 2 cloves garlic minced
- 2 Tbsp. honey or maple syrup
Salad:
- 1 romaine heart chopped
- 1 cup thinly sliced red cabbage
- 3-4 green onions chopped into 1” pieces
- ½ cup edamame
- 2 oranges – peeled and cut into segments
- ½ cup slivered toasted almonds
- Optional: ½ cup fried wonton strips
Chicken:
- 2 large chicken breasts – butterflied to make 4 cutlets
- 1 Tbsp. olive oil
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
Instructions
Instructions:
- Whisk all dressing ingredients together. You will have enough dressing for a cruet.
- Prepare your chicken and preheat grill.
- Grill chicken to an internal temperature of 165° F. Let it rest for 5 minutes, then slice.
- Chop all of your vegetables. Toss together in a large bowl or platter.
- Spread sliced chicken across the middle of the salad.
- Add the segments of fresh oranges around the edge of the salad.
- Drizzle with about ½ cup of the dressing. Serve the rest of the dressing on the side.
- Sprinkle toasted almonds over the top.
Tried this recipe?Let us know how it was!