Asian Chicken Salad (Printable Recipe)
Tender teriyaki chicken with crisp vegetables, mandarin oranges, and crunchy toppings drizzled with creamy peanut dressing.
# Ingredients You'll Need:
→ 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, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 head romaine lettuce, roughly chopped
07 -
2 cups shredded red cabbage
08 -
1 ½ cups julienned carrots
09 -
¾ cup crunchy chow mein noodles
10 -
1 11-ounce can mandarin oranges, drained
11 -
½ cup roasted cashews
12 -
½ cup chopped fresh cilantro leaves
13 -
4 green onions, thinly sliced
→ Peanut Dressing
14 -
5 tablespoons peanut butter
15 -
2 tablespoons reduced sodium soy sauce
16 -
1 ½ tablespoons rice wine vinegar
17 -
1 tablespoon brown sugar
18 -
1 clove garlic, minced
# Steps to Follow:
01 -
In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic, and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.
02 -
In a gallon-size Ziploc bag or large bowl, combine chicken and teriyaki sauce. Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
03 -
Preheat grill to medium heat. Brush chicken with canola oil, season with salt and pepper to taste, and grill, turning occasionally, until completely cooked through, reaching an internal temperature of 165°F, about 10 minutes.
04 -
In a large bowl, place romaine lettuce and top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro, and green onions. Pour peanut dressing on top and gently toss to combine.
05 -
Serve the salad immediately for the best flavor and texture.