Description
This Grilled Tangy Asian Chicken Salad features tender grilled chicken breasts marinated in a flavorful mixture of soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Served over a fresh bed of mixed greens, shredded carrots, bell peppers, cucumbers, toasted almonds, and herbs, and finished with a zingy ginger-soy dressing and toasted sesame seeds. A vibrant, healthy, and refreshing salad perfect for a light lunch or dinner.
Ingredients
Scale
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
For the Salad:
- 6 cups mixed greens (such as romaine, spinach, and arugula)
- 1 cup shredded carrots
- 1 cup red bell pepper, sliced
- 1 cup cucumbers, sliced
- 1/2 cup sliced almonds, toasted
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup sesame seeds, toasted
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, combine 1 tablespoon soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, salt, and pepper. Stir well to mix the marinade.
- Marinate the Chicken: Place the chicken breasts in a sealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Refrigerate and marinate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the Grill: Heat your grill to medium-high temperature to prepare for cooking the chicken.
- Grill the Chicken: Remove chicken from the marinade and place on the preheated grill. Cook each side for 6-7 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Rest and Slice Chicken: Once cooked, remove the chicken from the grill and allow it to rest for 5 minutes to retain juices. Slice the chicken into thin strips for the salad.
- Assemble the Salad Base: In a large salad bowl, combine the mixed greens, shredded carrots, red bell pepper slices, cucumbers, toasted almonds, chopped green onions, and cilantro. Toss gently to mix.
- Make the Dressing: In a separate small bowl, whisk together the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Adjust seasoning with salt and pepper according to taste.
- Add Chicken and Dressing: Place the sliced grilled chicken on top of the salad. Drizzle the prepared dressing evenly over the salad, then toss gently to combine all ingredients.
- Finish with Sesame Seeds: Sprinkle toasted sesame seeds on top of the salad for added texture and flavor.
- Serve: Serve the salad immediately while the chicken is warm and enjoy this refreshing, tangy Asian-inspired dish.
Notes
- To save time, you can marinate the chicken overnight in the refrigerator for deeper flavor.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C).
- For a spicy kick, add some sliced jalapeños or a dash of chili flakes to the dressing.
- Substitute chicken breasts with thighs for a juicier option.
- If you don’t have a grill, a grill pan or stovetop skillet can be used instead.
- Serve with a side of steamed rice or noodles for a more filling meal.
