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Asian Chicken Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 30 min
  • $$$
Gatheredtable
adapted from a Williams-Sonoma salad cookbook from 20 years ago

Ingredients

  • 4 cloves garlic
  • 3 teaspoons fresh ginger, grated
  • 1/2 medium red onion, thinly sliced
  • 2 cucumbers, cut into matchsticks
  • 2 red bell peppers, cut into matchsticks
  • 1/2 cup roasted salted peanuts, chopped (optional)
  • 1 head boston lettuce
  • 1 pound boneless chicken breasts
  • 3 tablespoons peanut oil
  • 1 teaspoon chili oil
  • 2 tablespoons soy sauce
  • 2 tablespoons white rice vinegar
  • 1 teaspoons sugar
  • 1/2 cup fresh cilantro, chopped

Directions

Prep: 1. Mince garlic, grate ginger, slice red onion. 2. Cut cucumber and red pepper into matchsticks. 3. Smash peanuts. 4. Cut chicken into strips. Make: 1. For chicken: Bring water and pinch of salt to a boil; add chicken to boiling water and cook until done, about 10 minutes. Let cool. Shred. (or use leftover chicken!) 2. For sauce: Combine garlic, ginger, onion, sugar, vinegar, peanut oil, chili oil, soy sauce. 3. Layer salad for serving in following order: lettuce on bottom; then cucumbers, red bell peppers, and chicken. 4. Pour on sauce; sprinkle cilantro and peanuts on top.

Notes

This is a great way to use up leftover roast chicken, just shred it and use in place of the chicken breast.

Goes great with these recipes

Gluten-free Dinner Rolls
Fresh Whole Grain Bread
Whole Wheat Dinner Rolls
Dinner Rolls
Baguette

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