Asian Chicken Salad
A fresh and crunchy salad featuring marinated chicken, shredded vegetables, and crispy chow mein noodles.
Equipment
- Oven
- Mixing Bowl
- Baking Dish
Ingredients
- 1/4 cup chopped green onions
- 2 to 3 cups shredded lettuce or slaw raw grated Brussels sprouts work well
- 1/2 cup whole almonds chopped
- 2 cups shredded carrots
- 1/4 cup chopped cilantro
- 2 cups cooked, shelled edamame
- Toasted sesame seeds optional
- 1/2 cup soy sauce
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons Chinese five-spice seasoning
- 2 cups dry crunchy chow mein noodles
Instructions
- Toss together green onions, shredded lettuce or slaw, chopped almonds, shredded carrots, cilantro, cooked edamame, and sesame seeds in a large bowl.
- In a bowl, whisk together soy sauce, minced garlic, ginger, sugar, and Chinese five-spice seasoning. Add chicken breasts and coat well; marinate for at least one hour.
- Preheat oven to 400°F (200°C). Place chicken in a baking dish and pour the marinade over. Bake for 20 to 30 minutes until cooked through. Let cool before shredding.
- Just before serving, toss the salad with your favorite dressing and sprinkle in the crunchy chow mein noodles.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, keeping crunchy toppings separate until ready to serve.