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.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days, keeping crunchy toppings separate until ready to serve.