Asian Chicken Salad Recipe

Total Time: 35 mins


  • 4 chicken, breast
  • 3 tablespoon soy sauce, less sodium
  • 2 teaspoon ginger, fresh, grated
  • 5 cup(s) lettuce, mixed greens, torn
  • 3 cup(s) assorted fresh vegetables (such as fresh pea pods, halved crosswise; red sweet pepper strips; shredded carrot; and/or bite-size cucumber strips)
  • 1 cup(s) cabbage, red, coarsely chopped
  • 1/4 cup(s) scallion(s) (green onions), sliced
  • 2 teaspoon sesame seeds, toasted, toasted
  • 1/3 cup(s) pineapple juice, unsweetened
  • 1/4 cup(s) vinegar, rice
  • 3 tablespoon oil, salad
  • 1 tablespoon soy sauce, less sodium
  • 2 teaspoon sugar
  • 1 1/2 teaspoon oil, toasted sesame
  • 1/4 teaspoon pepper, black


Chicken Salad:

1. Place chicken on the unheated greased rack of a broiler pan. In a small bowl combine soy sauce and ginger; brush some of the mixture onto one side of each chicken breast half. Broil 4 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning and brushing once with the remaining soy mixture halfway through broiling time. Discard any remaining soy mixture. Remove from heat; cool slightly. Cut chicken into bite-size strips. Set aside.

2. In a large bowl toss together salad greens, assorted fresh vegetables, red cabbage, and green onions.

3. Shake Oriental Salad Dressing well; pour about 1/2 cup of the dressing over salad. Toss lightly to coat. Divide salad among 4 dinner plates. Top salads with chicken strips; pour remaining dressing over chicken. Sprinkle with sesame seeds. Serve immediately.

Oriental Salad Dressing:

In a screw-top jar combine 1/3 cup unsweetened pineapple juice, 1/4 cup rice vinegar or white vinegar, 3 tablespoons salad oil, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons sugar, 1 1/2 teaspoons toasted sesame oil, and 1/4 teaspoon black pepper. Cover and shake well.


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