Flavorful Asian Chicken Salad

This Asian chicken salad brings together juicy teriyaki-marinated chicken thighs with crisp vegetables and a creamy peanut dressing that will transport your taste buds straight to flavor paradise. The combination of textures from the crunchy chow mein noodles, fresh vegetables, and tender chicken creates a satisfying meal that works beautifully for lunch or dinner.

I first made this recipe for a summer gathering when I needed something impressive yet simple to feed a crowd. The vibrant colors and bold flavors had everyone asking for the recipe, and it's now become my go to dish whenever I'm hosting friends who appreciate a healthier option that doesn't sacrifice flavor.

Ingredients

• Marketside Antibiotic Free Boneless Skinless Chicken Thighs: chosen for their juicy texture and richer flavor compared to breast meat
• Teriyaki sauce: provides the perfect sweet and savory marinade that helps tenderize the chicken
• Romaine lettuce: creates a crisp base that holds up well to the other ingredients
• Shredded red cabbage: adds beautiful color and satisfying crunch
• Julienned carrots: provide natural sweetness and vibrant orange color
• Crunchy chow mein noodles: deliver that essential textural contrast that makes this salad special
• Mandarin oranges: offer bursts of sweet juiciness that balance the savory elements
• Roasted cashews: contribute richness and a protein boost
• Fresh cilantro: brings brightness and an herbal note that ties everything together
• Green onions: add a mild allium flavor that enhances the Asian flavor profile

For the peanut dressing

• Peanut butter: creates a creamy base with protein and healthy fats
• Reduced sodium soy sauce: delivers umami depth without excessive saltiness
• Rice wine vinegar: provides essential acidity to balance the richness
• Brown sugar: adds just enough sweetness to round out the flavors
• Fresh garlic: gives a subtle punch that awakens all the other ingredients

Step-by-Step Instructions

Prepare the Peanut Dressing:

Whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and warm water until completely smooth and well combined. The warm water helps the peanut butter blend more easily. Refrigerate until ready to use to allow flavors to meld together.

Marinate the Chicken:

Combine chicken thighs and teriyaki sauce in a large zip top bag or bowl, ensuring all pieces are evenly coated. Allow to marinate for at least 2 hours or preferably overnight in the refrigerator, turning occasionally to ensure even flavor distribution. The longer marination time allows the chicken to absorb maximum flavor and become more tender.

Prepare the Grill:

Preheat your grill to medium heat to ensure proper cooking without burning. This temperature allows the chicken to cook through while developing nice grill marks and caramelization from the teriyaki marinade.

Grill the Chicken:

Drain the chicken from the marinade and brush with canola oil to prevent sticking. Season with salt and pepper to taste. Grill chicken approximately 5 minutes per side or until the internal temperature reaches 165°F. The chicken should have beautiful grill marks and be juicy throughout. Let rest for a few minutes before slicing.

Assemble the Salad:

Place chopped romaine in a large serving bowl as the base. Layer on the grilled chicken, red cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions in an attractive arrangement. The layering allows guests to see all the beautiful components before tossing.

Dress and Serve:

Pour the peanut dressing over the assembled salad just before serving and gently toss to ensure all ingredients are lightly coated. Serve immediately while the chicken is still warm and the vegetables remain crisp.

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The homemade peanut dressing is truly what makes this recipe shine. I discovered that warming the water slightly before mixing helps the peanut butter blend more smoothly, creating that restaurant quality texture that coats each bite perfectly. My family loves this dressing so much that I now make double batches to use throughout the week on everything from noodles to vegetable dippers.

Make-Ahead Tips

This salad works beautifully as a meal prep option if you store the components separately. The marinated and cooked chicken can be refrigerated for up to 3 days, while the peanut dressing stays fresh for up to 5 days in an airtight container. Simply slice the chicken and prepare the vegetables in advance, then assemble just before serving to maintain optimal freshness and texture.

Easy Substitutions

This recipe welcomes many adaptations based on dietary needs or ingredient availability. For a vegetarian version, replace the chicken with crispy tofu or tempeh marinated in the same teriyaki sauce. Almond butter can substitute for peanut butter in the dressing for those with peanut allergies. If you prefer a different protein, shrimp or salmon work wonderfully with the same marinade, just adjust cooking times accordingly for these more delicate proteins.

Serving Suggestions

Turn this salad into a complete Asian inspired feast by serving alongside potstickers, vegetable spring rolls, or a simple miso soup. For a more substantial meal, consider adding cooked rice noodles or quinoa to the base. The salad can also be served in lettuce cups for an interactive appetizer option that guests love assembling themselves.

Cultural Context

This fusion salad brings together elements from various Asian cuisines, incorporating the teriyaki flavors of Japan, the peanut sauce inspiration from Thai and Indonesian cuisines, and crunchy elements popular in Chinese American dishes. While not strictly traditional to any single culture, it represents the beautiful melding of flavors that characterizes contemporary Asian inspired cooking in Western kitchens.

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Frequently Asked Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs. Since chicken breasts are leaner, reduce the grilling time to about 7-8 minutes to prevent them from drying out. Make sure they reach an internal temperature of 165°F.

→ How far in advance can I make the peanut dressing?

The peanut dressing can be made up to 5 days ahead and stored in an airtight container in the refrigerator. If it thickens when chilled, whisk in 1-2 teaspoons of warm water before serving to achieve your desired consistency.

→ What are good substitutes for chow mein noodles?

If you don't have chow mein noodles, you can substitute with broken rice noodles, crushed ramen noodles, crispy wonton strips, or even toasted sliced almonds for a similar crunchy texture.

→ Is this salad suitable for meal prep?

This salad works well for meal prep with some adjustments. Store the grilled chicken, prepared vegetables, and dressing separately. The crunchy elements (chow mein noodles, cashews) should be added just before serving to maintain their texture. Assemble individual portions when ready to eat.

→ How can I make this salad vegetarian?

To make this vegetarian, replace the chicken with marinated and grilled tofu, tempeh, or edamame for protein. Marinate the tofu in the same teriyaki sauce and pan-fry or bake until crispy on the outside. All other ingredients can remain the same.

→ What can I use instead of peanut butter for allergies?

For peanut allergies, substitute the peanut butter with almond butter, sunflower seed butter, or tahini (sesame paste). Each will provide a different but complementary flavor profile while maintaining the creamy texture of the dressing.