Asian Chicken Salad (Printable Version)
Juicy teriyaki chicken, crisp vegetables, and homemade peanut dressing combine for a delicious Asian-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken thighs
02 -
1 cup teriyaki sauce, homemade or store-bought
03 -
1 ½ tablespoons canola oil
04 -
Kosher salt and freshly ground black pepper, to taste
05 -
1 head romaine lettuce, roughly chopped
06 -
2 cups shredded red cabbage
07 -
1 ½ cups julienned carrots
08 -
¾ cup crunchy chow mein noodles
09 -
1 11-ounce can mandarin oranges, drained
10 -
½ cup roasted cashews
11 -
½ cup chopped fresh cilantro leaves
12 -
4 green onions, thinly sliced
→ Peanut Dressing
13 -
5 tablespoons peanut butter
14 -
2 tablespoons reduced-sodium soy sauce
15 -
1 ½ tablespoons rice wine vinegar
16 -
1 tablespoon brown sugar
17 -
1 clove garlic, minced
# Steps:
01 -
Whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic, and 1/4 cup warm water in a small bowl until smooth. Refrigerate until ready to serve.
02 -
Combine chicken thighs and teriyaki sauce in a gallon-sized Ziploc bag or large bowl. Marinate for at least 2 hours or overnight, turning occasionally. Drain chicken before cooking.
03 -
Preheat grill to medium heat.
04 -
Brush chicken with canola oil and season with salt and pepper. Cook chicken on the grill, turning occasionally, until fully cooked and an internal temperature of 165°F is reached, about 10 minutes.
05 -
Place romaine lettuce in a large bowl. Top with grilled chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro, and green onions. Pour peanut dressing over the salad and gently toss to combine.
06 -
Serve the salad immediately.