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Make this Asian Chicken Salad

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Asian Chicken Salad is a dish that my mom would make when I was growing up. My dad wouldn’t eat any starchy carbohydrates at times so this was an excellent meal for him. No potatoes, no rice and no noodles. My favorite part of this salad is the wonton crispy chips. As a guilty pleasure, I would make a whole batch of these and eat them like regular chips. It was hard to appreciate this Asian Chicken Salad as a child, because it was a salad! However, as an adult, its quite enjoyable to have a fresh, but filling meal at the end of the day.

This is an easy to follow recipe from mylilikoikitchen.com. There are a couple things that I changed when making this dish. Using only cabbage makes this salad all crunch. I added in quite a bit of leafy green lettuce so that there is balance in the texture. Alternatively, you can use romaine or red leaf lettuce as well. The salad dressing from this recipe is simply amazing. It is smooth yet tangy because of the rice vinegar and I would definitely keep this salad dressing in the fridge. The recipe I followed used chicken breasts, but I used chicken thighs because they are more tender. Plus, my toddler likes thighs better so it’s an easy meal for him too. For the chicken seasoning, I used my own teriyaki chicken recipe (listed below). I also didn’t have Sweet Mirin (which is a Japanese wine) so I used Chinese cooking wine and it worked well.

Course: DinnerCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Husband’s Rating: Make it again!

Ingredients

  • For the salad
  • 3 cups shredded Napa cabbage

  • 2 cups shredded red cabbage

  • 4 cups leafy green lettuce

  • 2 carrots peeled and cut into sticks

  • 4 stalks green onion

  • 1/2 package of wonton wrappers

  • For the dressing
  • 1/3 cup of rice vinegar

  • 2 Tbsp of Chinese cooking wine or Sweet Mirin

  • 2 1/2 Tbsp soy sauce

  • 3 tsp sesame oil

  • 1/4 cup conola oil

  • 1 1/2 Tbsp brown sugar

  • 1 Tbsp toasted sesame seeds

  • Ground black pepper to taste

  • For the teriyaki chicken (This is my own)
  • 4 boneless, skinless chicken thighs

  • 1.5 cups of soy sauce

  • 1.5 cups of white granulated sugar

  • 2 Tbsp minced ginger

  • 3 stalksof green onion diced

  • 4 garlic cloves crushed

Directions

  • Mix together all ingredients for the chicken. Marinate for at least 3 hours.
  • Make your salad dressing. Combine all ingredients together in a container and shake.
  • Make your wonton chips. Cut wonton’s into strips and cook in hot oil. Be careful not to have the oil too hot or it will burn. Golden brown wonton takes about 15-20 seconds.
  • Cook the chicken on the grill or stove for 10 minutes each side or until internal temperature reads 165 degrees.
  • While chicken is cooking, wash the vegetables for the salad.
  • Shred cabbage and lettuce. Cut the the carrots into matchsticks and dice green onions.
  • Mix all the veggies into a bowl.
  • Add your chicken and crispy wonton chips.
  • Shake dressing again and pour over the salad.

Tips and Tricks

  • Make sure to have plenty of leafy green lettuce. Without it, the salad has too much crunch. Add more to balance texture.
  • Marinating the chicken in advance is best. I typically do it overnight, flipping the chicken at least once while marinating.
  • Poking holes or slicing lines into the chicken can help soak in the flavor.
  • Wonton chips are traditionally paired with this salad as a topping. However, it is not required to enjoy this salad.

Recap!

Servings
Total time

40 minutes

Difficulty

Easy

Husband's Rating

Make it again!

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